Combine dry ingredients in a medium bowl, then gradually work in just enough milk to make a soft dough that isn’t too sticky.

Turn out onto a lightly floured surface and knead for several minutes, until the dough is smooth and bounces back when poked.

Divide into 8 equal pieces, and roll each out to about 7 inches across.

In a medium frying pan, heat about 1 inch of oil over medium heat.

Once the oil is hot, begin frying the bread by lowering one piece at a time into the pan. It should puff up and turn golden in a very short amount of time, so keep an eye on it.

When one side is done, flip over and fry until the other side is also golden.

Move each cooked frybread to a plate lined with paper towel—don’t stack the frybreads, as they might get soggy from the oil.

If possible, prop the frybreads up on one edge to allow them to drain more fully. Add your favorite toppings and enjoy.