A simple recipe for Sioux fry bread combines 2 cups of flour, 1/2 cup of dry milk, 1 teaspoon of salt and 3 teaspoons of baking powder with 1 egg beaten into 1 cup of warm water. Stir the ingredients to form a soft dough, adding water or flour as needed to reach the desired consistency. Roll the dough on a floured board to a thickness of 1 inch, and let stand for 15 minutes before cutting and frying.
Lakota Sioux fry bread is traditionally made with yeast. Bread dough containing yeast requires additional preparation time to knead the dough and to allow it to rise. Stir together 1 cup of vegetable oil, 1 cup of sugar and 1 cup of dry milk in a saucepan over low heat. Slowly add 1 package of dry yeast, and continue stirring until the mixture dissolves.
Combine the mixture with 10 pounds of flour in a large bowl, add water to reach a sticky consistency, and knead the dough for at least 10 minutes. Cover the bowl, and let it stand in a warm place for about two hours. As the dough begins to rise, knead once more, and allow it to rise again before cutting and frying. Sioux fry bread comes in various shapes and sizes. Circular pieces often serve as taco shells, or they are served with butter and honey, while square fry bread typically accompanies soup or wojapi.