Olive Oil Fry Bread
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon San Fran Sea Salt
1/2 cup whole milk plus 1 tablespoon
Place flour, baking powder, and salt in a large bowl and whisk to combine. Transfer the mixture to the bowl of an electric mixer, fitted with the dough hook attachment, and add the milk. Stir on low to loosely combine, steadily increasing the speed as the dough begins to form. Knead the dough on a lightly floured surface until smooth, slightly tacky, and springy, about 5 minutes. Cover and refrigerate for 30 minutes.
Heat oil in a large dutch oven or high-sided skillet over medium-high heat. While the oil is heating, divide the dough into 4 even portions and roll out into a thin circle, about 5-6 inches across. Using your finger, poke a whole in the center of each. Once the oil has reached 350°F, working with one portion at a time, carefully place in the hot oil. Fry for 1-2 minutes per side or until fluffy and golden. Remove from the oil and set aside on a wire rack to drain. Serve warm.
You can also serve this fry bread with EVOO and our Bread Dipper Spice Blend!