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2 c. flour 1/2 tsp. baking powder 1 tsp. salt milk (sufficient enough to make a biscuit like batter) Divide the dough into pones. Shape each round pone about the size of your skillet and about 1/8-inch thick. Fry bread quickly in about 1/4-inch hot cooking oil until golden brown on each side. Cut into wedges. Serve hot with butter and jam. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |