Landry's Sonoran Fry Bread

3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 freshly ground black pepper to taste
1 tbsp ground toasted cumin seed (cominos)
1 cup warm water
8 cups vegetable oil for frying

Mix flour, baking powder, salt, pepper and cumin. Slowly add water until dough forms; it should be soft but not sticky. Knead gently. Let rest 15 minutes.

Heat oil to 375 degrees.

Roll dough out 1/2 inch thick and pull off 3-inch square or round pieces.

Drop into hot oil, a few at a time, and let cook until they float to the top. Remove with slotted spoon. Drain.

Serve as a snack, with a salad or a meal.

This recipe is from Kathy Ruiz, corporate executive chef for Landry's restaurants. Prepared at the San Luis Resort and Conference Center in Galveston during this year's Mardi Gras tribute to Mexico. By Lou Parris on May 13, 1997

Source: Houston Chronicle, May, 1997