Fry Bread

Whisk together the flour, salt, and baking powder in your largest mixing bowl. The baking powder will be your leavening agent — those tiny chemical reactions waiting to activate with moisture and heat. Stream in the hot water while stirring constantly, watching as the mixture transforms from powder to shaggy mass. Don't worry about the sticky texture; my analysis suggests this hydration level produces optimal bubble formation during frying.

Drizzle those 3 tablespoons of oil evenly across the dough surface and work it in gently with your hands. Cover the bowl with a clean kitchen towel and allow the gluten networks to relax completely. This rest period is crucial — I've observed that rushed dough tears during stretching, while properly rested dough becomes remarkably pliable.

Divide the dough into golf ball-sized portions using slightly oiled hands to prevent sticking. Here's where technique matters: stretch each piece from the center outward, working in a circular motion until you achieve paper-thin transparency. The dough should be so thin you could read through it, yet strong enough not to tear. If holes appear, simply pinch them closed and continue stretching.

Heat your frying oil in a heavy-bottomed pot with at least 2 inches of depth. Use a reliable thermometer to maintain exactly 350°F — this temperature creates the perfect balance between rapid surface cooking and gentle interior expansion. Too hot and the exterior burns before the center cooks; too cool and you'll get greasy, dense results instead of the desired light texture.

Slide one stretched dough round into the hot oil and watch the immediate bubble activity — this is the baking powder releasing CO2 and creating those characteristic air pockets. Fry for approximately 60-90 seconds until the bottom turns golden brown, then flip with tongs and repeat for the second side. The finished bread should puff dramatically and sound hollow when tapped. Transfer immediately to paper towels to absorb excess oil.