Chewy, crispy, piping hot pillows of delectable dough. It’s Indian fry bread, one of many time-honored treats introduced by Native Americans to Southwestern culture. When it comes to preparing the official state dish of Arizona, no one does it better than Cecelia Miller at Fry Bread House in Central Phoenix. A member of the Tohono O’odham tribe, Miller makes fry bread the way she learned from her mother while growing up on the reservation. Miller makes hers from scratch, first hand-stretching, then frying it so that it’s a virtually greaseless golden brown puff peeking through a soft veil of pure vegetable oil then drizzled with Honey and powdered sugar.