Pineapple Fry Bread

Thelma Shane’s Pineapple Fry Bread

From Diane and Jerome Rothenberg’s contribution to “The Sun and Moon Guide to Eating Through Literature and Art” edited by Douglas Messerli 1994

2 cups white flour; 3 tsp baking powder; 2 tblspn sugar; pinch salt; 1 cup water; 2 tblspn oil; ½ small can crushed pineapple

Knead together, and let stand for 15 minutes. Break off golf ball sized pieces, and roll each one out 1 cm thick, using flour to prevent sticking. Stab with a fork twice through the centre of each. Fry in deep fat until brown on both sides. Eat hot with butter and preserves.