To make grill bread, place the bread on a clean medium hot grill. Serve this bread immediately after cooking. Place the finished breads on a paper towel to absorb excess oil. This will give you a better gauge of how to proceed with the balance of the bread, ensuring good results. Try cooking one piece first, let it cool, and taste for doneness. This bread generally does not brown and should be dry on the exterior and moist in the center. The oil should be a minimum of 1 inch deep. To cook fry bread, place any suitable frying oil in a deep, heavy pan.
Cover with a dry towel until ready to cook. Stack the rolled pieces on a plate as you complete the process. Place each finished piece in the flour, turn and lightly coat each piece, gently shaking to remove the excess flour. With a rolling pin, roll each piece to about 1/4-inch thickness. Lightly dust each piece of dough and then place the dough on a lightly floured work surface. Place some flour in a shallow pan to work with when rolling out the dough. Cover the pieces of dough with a dry, clean towel while you process each piece to prevent drying. Once you have determined the size, begin cutting in the center of the roll and continue the halving process until all of the portions have been sliced. Naturally, you will want to cut small pieces for appetizers (or, alternatively, if you are making sandwiches, cut them bigger). This process of cutting helps keep your portion sizes consistent. Cut the dough with a dough cutter or knife into desired thickness. To form the bread, place the dough on a cutting board. This dough is best used within a few hours, although it may be used the next day if covered tightly with plastic wrap, refrigerated, then allowed to warm to room temperature. Cover the dough with a clean kitchen towel to prevent drying and let the dough relax for a minimum of 10 minutes. Gently knead the dough into a ball and form it into a roll about 3 inches in diameter. Work the flour mixture into the water with a wooden spoon, or use your hands. Make a well in the center of the flour mixture and pour the warm water in the center of the well. To make the dough thoroughly blend the flour with the baking powder and salt in a mixing bowl or on a suitable, clean working surface. (Yield: 8 to 12 small portions or 6 to 8 larger portions)
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