CHEF JEFF — ONE BYTE AT A TIME: Fry Bread with Berries and Prickly Pear Syrup

This recipe is a traditional favorite of American Indians.

Fry Bread with Berries and Prickly Pear Syrup

4 cups flour

2 tablespoons baking powder

1 teaspoon salt

2 cups warm water

Vegetable oil for frying

1 cup prickly pear syrup

Seasonal berries, confectioners’ sugar

Mix flour, baking powder and salt in bowl. Stir in water until dough becomes soft and pliable. Knead dough on floured surface, folding outer edges toward center. Return to bowl; cover with towel. Let rest 30 minutes. Shape dough egg-size balls. Roll each out to ¼-inch-thick squares on floured board. Cut each into 4 triangles. Heat about 1½ inches of oil in skillet over medium heat until it is hot, not smoking. Place 1 piece of dough in oil. Cook, turning once, until dough turns golden brown on both sides and puffs. Remove; drain on paper towels. Repeat with each piece of dough. Keep warm between 2 clean kitchen towels in oven set on low. Drizzle syrup on each plate. Top with fry bread, scatter with berries. Sprinkle with sugar.

Yield: Serves 8.

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