Fry Bread

"For her Hanukkah celebrations, Bethesda resident Faith Roessel likes to honor the miracle of the oil by making fry bread, a staple of her childhood on the Navajo reservation in Round Rock, Ariz. When her extended family gathers, itâ??s nearly impossible to make enough puffy pieces; as soon as a round of bread is pulled from the oil, someone snatches it up. The key to achieving the proper consistency is sizzling-hot oil. It's best to use a thermometer to monitor the oil temperature. Roessel omits the powdered milk on occasion to make the fry bread pareve. The milk helps the fry bread brown evenly. Serve drizzled with honey and dusted with confectioners' sugar. Or try a Navajo taco: Top the fry bread with chili, lettuce and tomatoes. Where to Buy: Roessel recommends using Blue Bird bleached white flour, preferred by Navajo cooks, which is available online at Navajo Fry Bread...."