South Dakota State Dish (Recipe)

Fry Bread (Official Bread) Fry Bread Although it's a Native American dish, fry bread is a relatively modern invention. Before the settlers arrived in the area, people used local grains such as wild rice or corn to make porridge-like dishes. The technique of baking flatbreads was learned from the settlers, and frying wheat bread didn't arise until Native Americans in South Dakota had to live on reservations and use the supplies they were allotted. In spite of this inauspicious beginning, fry bread has become a favorite with all South Dakotans. It's commonly served plain as a snack or side dish, and frequently substitutes for a crunchy corn tortilla in the middle-American version of tacos. It's also a dessert with cooked, sweetened native berries. Recipe Serves 24 INGREDIENTS 2 cups (480 ml) flour 1 tbsp (15 ml) baking powder 1/4 cup (60 ml) sugar 1/4 tsp (1 ml) salt 1 cup (240 ml) water Vegetable oil for deep-frying INSTRUCTIONS Combine dry ingredients, mixing thoroughly. Add water and mix to form very soft dough. Turn dough out onto a clean, floured surface. Dust top of dough with flour. Roll into a 1/2-inch (1.25-cm) thick rectangle. With a long, sharp knife, slice dough into 24 equal squares. Cut a short slit in the center of each square. Heat oil in a heavy pot or deep fat fryer. Fry dough in small batches until golden, turning each piece of dough once. Drain on paper towels, and serve warm. VARIATIONS 1/2 cup (120 ml) nonfat dry milk can be added with the dry ingredients. Milk or buttermilk can substitute for water. -World Trade Press