Place your oil or Crisco into a cast-iron skillet and heat slowly. You’ll want to gradually increase the temperature until it is just bubbling slightly. Be careful not to overheat oil or grease, and remember that the popping oil can burn.
Mix your salt and flour in a bowl.
Pour one cup of milk over the top and gently stir but don’t overmix.
Sprinkle flour on your countertop or cutting board.
Knead your dough 3 or 4 times.
Separate your dough into balls. I made 12, but you can make them whatever size you want.
Flatten your balls into thin biscuits with a slight depression in the middle. You can use a rolling pin if you choose. I just flattened the balls with my hands until they were about ¼ to ½ inch thick.
Gently place the dough into the hot oil using a spatula or spoon. The oil should bubble up around the dough. Fry for one or two minutes on each side or until they turn a golden brown. Don’t overcook, or the fry bread will be too tough and crispy on the outside.
Carefullyscoop out the fry bread when it is finished and place it on paper towels todrain.
Serve warm! Your frybread will be lightly crispy on the outside and a little doughy on the inside, like a heavy fried biscuit.
If you want your fry bread to be puffier and lighter like a biscuit, you can add three teaspoons of baking powder.
Top with a bit of jelly, butter, or a sprinkle of powdered sugar. You could also serve it with honey or syrup for a breakfast dessert. If you make your fry bread thicker, you can slice it in half and serve a fried egg in between.
