Faye’S Frybread

• FOR THE FRYBREAD:
• 3 teaspoons Baking Powder
• 1-1/2 teaspoon Salt
• 1/2 teaspoons Baking Soda
• 2 Tablespoons Sugar
• 8 cups All-purpose Flour
• 1 quart Buttermilk
• 2 Tablespoons Yeast
• 1/2 cups Warm Water
• 2 whole Eggs
• 6 Tablespoons Oil
• Vegetable Oil, For Frying
• Optional Topping: Honey Butter, Navajo Taco Chili Mixture, Etc
• _____
• FOR THE HONEY BUTTER:
• 1 pound Butter, Softened
• 3/4 cups Powdered Sugar
• Honey, To Taste

1. Mix together dry ingredients. Set aside.
2. Heat buttermilk until lukewarm. Mix yeast in the warm water and add to buttermilk. Add in eggs and oil. Mix the wet ingredients with dry ingredients. Dough will be sticky. Cover and refrigerate at least 3 hours.
3. When you are ready to prepare: roll dough to 1/2 inch thick. Cut into desired size. Stretch it out a bit. This will help it cook more evenly and give it a good bumpy texture to pile on toppings. Fry in hot (375 - 400 degree) oil. You will have to experiment some with frying time. I generally end up throwing away the first one or two. You want them pretty deep golden brown and crisp to stand up to the chili topping. Drain on paper towels before serving. I fry them in a 3 inch deep cast iron skillet.
4. Honey butter:
5. Beat butter until fluffy, add powdered sugar and honey. Beat well.

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Taken from tastykitchen.com/recipes/breads/fayee28099s-frybread/ (may not work)