KiowaKat’s Pumpkin Fry Bread


4 cups self-rising flour
½ tsp. salt
1 Tbsp. sugar
1 can pumpkin*
Lard, oil or shortening for frying


• Combine all the ingredients and knead until the dough is soft but not sticky. If the dough appears dry or stiff, add a bit more water; if it sticks to your hands or drips through your fingers, add more flour.

• Shape the dough into balls the size of a small peach.

• Allow the dough to rest at least 2 hours at room temperature or in an airtight container overnight.

• Once the dough has risen, shape it by hand by patting the dough balls down to about ½-inch thickness. Make a small hole in the center of each round.

• Fry up to three at a time in lard, shortening or oil heated to 350 degrees in a heavy pan. For best results, use a cast-iron skillet. Brown the rounds to a golden brown on both sides.

• Drain the rounds on paper towels, then sprinkle them with cinnamon or powdered sugar. The bread is best when served warm, but can be eaten later.

*For plain, unflavored fry bread, leave out the pumpkin and substitute about 1½ to 2 cups of warm water. This versatile bread can be spread with jam or used to make sandwich wraps and tacos.