Pumpkin Frybread

3 cups unbleached flour
1 cup pureed pumpkin
1/2 cup honey or maple syrup
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons baking powder
1 cup warm milk
1 tablespoon oil

Combine first 7 ingredients plus 1/2 tablespoon oil in large bowl. Mix thoroughly and knead till smooth, balancing the flour and moisture components as needed.

 Lightly rub the smooth surface of the dough with remaining oil. Cover with damp towel, allow to rest for 1/2 hour or up to two hours.

Heat oil in heavy skillet to 375 degrees. Oil should be 3 inches deep.

With lightly floured hands pinch off small golf-ball-sized pieces and gently flatten in palm of your hand. The less you handle the dough the lighter the finished bread will be.

Fry for 2 to 4 minutes, drain on absorbent paper towels. Dust with powdered sugar. Serve warm.