Goreng Roti

Instructions

1. In the bowl of a stand mixer, add flour, baking powder, and salt and whisk by hand to combine.
2. Pour 1 cup of water into the bowl, and using a dough hook, mix the dough on medium speed. Gradually add more of the water until all the flour has absorbed water and the texture is a slightly sticky dough that clings slightly to the sides of the mixer. I ended up using 1 ¾ cups of water.
3. Once everything has come together and the dough is smooth, remove it from the mixing bowl and place it in a lightly oiled bowl. Cover and let the dough rest for 45 minutes to an hour.
4. When the dough has rested, dump it onto a lightly floured surface and divide it all into 2-inch rounds. Roll them all out about ⅛ to ¼ inch thick. You can either roll them with a rolling pin or flatten and stretch them using your hands. Use more dusting flour as needed.
5. Add the vegetable oil to a skillet and heat it up over medium-high heat. When the oil is ready, begin frying the frybread one bread at a time by carefully placing them in the oil, frying for 2-3 minutes per side.
6. The fry bread should puff up and be a golden brown color. When they are done, remove them from the oil and place them on a paper towel-lined plate to soak up any excess oil.
7. Allow them to rest a little before serving.