Blackfoot Frybread- Makes 6 to 10, depending on size.
4 cups flour
1 tablespoon cinnamon/sugar mix
1/2 teaspoon baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered milk
1/2 cup warm water- add more if needed
In small mixing bowl, mix 2 teaspoons of sugar with 1 teaspoon cinnamon. Blend well and set aside. In a large mixing bowl, add everything except water. Make a well in center. Add 1/4 cup warm water in the center. Mix well. Keep adding warm water until a doughy, not runny, texture forms. It should be sticky to the touch. Turn out dough onto waxed paper, cover with a cloth for 1 hour.
While doing that, heat up oil in deep skillet, about half full. When ready, form a bit of dough into ball shape and flatten with hand until thin. Poke a hole through the center. Drop into the oil when ready. Fry one side and flip over, using tongs, to fry the other side. Both sides should be golden brown but not doughy inside. Drain on a paper towel and cover with cloth to keep warm. Continue with remaining dough. Sprinkle with cinnamon sugar mixture before serving. For savory frybread, you can add your favorite herbs instead.