Fry Bread with Seasonal Berries and Prickly Pear Syrup

Prep: 15 minutes
Rest: 30 minutes
Cook: 3 minutes per batch

Makes 8 servings

4 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cups warm water
Vegetable oil for frying
1 cup prickly pear or other fruit syrup or honey
Seasonal berries
Confectioners' sugar

Mix the flour, baking powder and salt in a large bowl. Gradually stir in water until dough becomes soft and pliable without sticking to the bowl. Knead the dough on a lightly floured surface, folding outer edges of the dough toward the center, about 5 minutes. Return the dough to the bowl; cover with a clean towel. Let rest at least 30 minutes.

Shape the dough into egg-size balls. Roll each out to a square with a thickness of 1/4 inch on a lightly floured board. Cut each dough piece into four small triangles.

Heat about 1 1/2 inches of oil in a skillet over medium heat until the oil is hot but not smoking, about 350 degrees F. Carefully place 1 piece of the dough in the oil. Cook, turning once, until the dough turns golden brown on both sides and puffs, about 3 minutes. Remove; drain on paper towels. Repeat frying with each piece of dough. Keep warm between two clean kitchen towels in an oven set on low.

Drizzle some of the prickly pear syrup on each plate. Top with fry bread, scatter with berries. Sprinkle with confectioners' sugar or drizzle with more sauce.

Per serving: 391 calories, 18 percent of calories from fat, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 74 g carbohydrates, 6 g protein, 560 mg sodium, 2 g fiber