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mix dry ingredients first with your hand...make a well in the center... add
the warm milk, and honey.. mix well with hands on floured board or table
sprinkled with flour mixture should be solft, but not sticky cover with
dish towel for about 20 minutes break off golf ball size balls , roll out
on floured surface thickness depends on how you want it poke a hole in
middle of each circle of dough with rolling pin or finger. deep fry in hot,
not smoking, oil or lard (the grandma's prefer lard) turn with fork or
tongs when edges start to get brown.. brown on both sides stand frybread on
its edge to drain on paper towels. you can put honey on it, or powdered
sugar, or jam, or anything you want! if you make the frybread thin, you can
make indian taco's. ALso you can add cheese and jalopino's to the fried
bread, and you can not make it fast enough. Frybread ok..here is how the
grandmas at the indian center taught me to make mine..everyone eats it, so
it must be at least edib
#2 FRY BREAD
4 c. flour
1 t. powdered milk
1 t. baking powder
1 t. salt
11/2 c. warm water
lard for frying
Mix all dry ingredients thoroughly. Add water. Knead until soft, set aside
for one hour. Shape into small balls. Flatten each into a circle with
rolling pin or by hand. Fry in skillet half full of oil until golden brow
#3 FRY BREAD
stir, stir, stir, pat out on floured table approx. 3/4' thick, cut into 3x3
sections, shape not important, don't forget cross cut in middle of each
piece, deep fry until golden brown serve with
Page 2
#4 FRY BREAD
l Mix dry ingredients. Cut in shortening. Add enough water to make a thick
dough and knead well. Heat oil in deep fryer or dutch oven to 350. Break
off handfuls and fry until golden brown. Drain and serve warm. For those
that are sensetive to wheat, there is t
#5 FRY BREAD
combine the ingredients and then add enough water to form a thick dough.
knead the dough heat oil in a heavy iron pan Shape the dough into 4 inch
cakes and fry until brown on one side. Flip them over and fry until the
other side is brown
Page 3
2] FRY BREAD
2 cups flour
1/2 tsp. salt
1/2 cup water
1/2 tsp. baking powder
1/2 cup instant dry milk
2 cups shortening
Mix Flour, baking powder, salt, powdered milk, and water. Heat
shortening until flakes of flour start to bubble when dropped into
oil. While shortening is heating, Pull off a palm sized mound of
dough and roll it into a smooth ball then flatten into a disk
shape.
Size is a matter of preference. Put dough into pan, cook until
brown,
turn over and cook other side until brown. You can take a brown
paper
bag and place a few sheets of paper towels on the bottom and drop
finished fry bread into bag to let grease drain.
2] FRY BREAD
2 cups flour
1/2 tsp. salt
1/2 cup water
1/2 tsp. baking powder
1/2 cup instant dry milk
2 cups shortening
Mix Flour, baking powder, salt, powdered milk, and water. Heat
shortening until flakes of flour start to bubble when dropped
into
oil. While shortening is heating, Pull off a palm sized mound of
dough and roll it into a smooth ball then flatten into a disk
shape.
Size is a matter of preference. Put dough into pan, cook until
brown,
turn over and cook other side until brown. You can take a brown
paper
bag and place a few sheets of paper towels on the bottom and drop
finished fry bread into bag to let grease drain.
Sift flour and salt into a bowl. Add the shortening and blend well.
The water should be hot, but not boiling. Add water a little at a
time, blending well. The dough should be soft but not sticky. You
may
need a little more or less water. Blend well and knead for 1-2
minutes. Turn out on to a floured board and knead until very
smooth.
Divide into little balls. Cover and let rest for 3040 minutes. Roll
out each ball as thin as possible, into about 4-5 inch in diameter
circles. Heat 1/2 cup shortening or oil in a skillet and drop each
piece of dough into the fat. Press down in the center with a spoon.
Release. When they are puffed up, turn and brown on the other side.
Drain them on paper towels and serve hot. May be made in advance
and
reheated.
Sift flour and salt into a bowl. Add the shortening and blend
well.
The water should be hot, but not boiling. Add water a little at a
time, blending well. The dough should be soft but not sticky. You
may
need a little more or less water. Blend well and knead for 1-2
minutes. Turn out on to a floured board and knead until very
smooth.
Divide into little balls. Cover and let rest for 3040 minutes.
Roll
out each ball as thin as possible, into about 4-5 inch in
diameter
circles. Heat 1/2 cup shortening or oil in a skillet and drop
each
piece of dough into the fat. Press down in the center with a
spoon.
Release. When they are puffed up, turn and brown on the other
Page 8
side.
Drain them on paper towels and serve hot. May be made in advance
and
reheated.
Yield: 24 pieces
Yield: makes 8
Page 9
Yield: makes 8
Sift flour and baking powder together, add just enough water to
make
a dough. Knead about 3 minuets. Pinch off enough dough to make a
round patty, flatten with hand and punch a hole in center. Drop in
skillet of hot shortening and fry until light brown, turning once.
Remove, drain on paper towels. (Can be served with honey or jelly).
Page 10
Sift flour and baking powder together, add just enough water to
make
a dough. Knead about 3 minuets. Pinch off enough dough to make a
round patty, flatten with hand and punch a hole in center. Drop
in
skillet of hot shortening and fry until light brown, turning
once.
Remove, drain on paper towels. (Can be served with honey or
jelly).
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/3 cup water; warm
vegetable oil; for frying
Mix the flour, baking powder and salt together Add the water and
knead the dough until soft. Roll the dough until 1/4 inch thick,
then
cut out rounds 4 inches in diameter. Fry the bread in 2 to 3 inches
of hot oil until puffed and browned on both sides.
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/3 cup water; warm
vegetable oil; for frying
Mix the flour, baking powder and salt together Add the water and
knead the dough until soft. Roll the dough until 1/4 inch thick,
then
cut out rounds 4 inches in diameter. Fry the bread in 2 to 3
inches
of hot oil until puffed and browned on both sides.
Page 11
2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
milk (enough to mix)
Mix all ingredients. Divide the dough into parts and shape each
into
round pone about the size of your skillet and 1/8th of an inch
thick.
Fry the bread in about 1/4 inch hot cooking oil until golden brown
on
each side. Cut into wedges and serve hot. Delicious with butter,
jams
or other sweet spreads.
2 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
milk (enough to mix)
Mix all ingredients. Divide the dough into parts and shape each
into
round pone about the size of your skillet and 1/8th of an inch
thick.
Fry the bread in about 1/4 inch hot cooking oil until golden
brown
on
each side. Cut into wedges and serve hot. Delicious with butter,
jams
or other sweet spreads.
Page 12
Mix dry ingredients. Add water to dry ingredients, mix well. Knead
dough on a floured board till it becomes elastic. Let dough rest 10
minutes, covered. Roll out dough till it is 1/2 inch thick. Cut
into
squares or circles. Deep-fry at 370F till golden brown; drain on
paper towels. Drizzle with honey and serve.
I really favor the first one, it is I confess the one I have had
the
longest and the one I use the most. I will look up and post the
recipes for Mexican fry bread aka. Sopapillias, as soon as I get
the
chance.
I really favor the first one, it is I confess the one I have had
the
longest and the one I use the most. I will look up and post the
recipes for Mexican fry bread aka. Sopapillias, as soon as I get
the
chance.
Page 13
2 large eggs
2 pkgs yeast
8 cup flour
1 cup sugar
1 tsp salt
4 cups milk
1 tablespoon oil
Mix everything together and let it rise punch it down an let it rise again
it must rise 4 times total this is important after it has risen 4 times
shape it into a circle the size of your pan or cut it into 5 inch circles
if you are making indian tacos .Put the dough in a frying pan with enough
already heated oil to go half way up the dough the oil should be hot
already.Fry the dough till it is done then turn it over and fry the other
side If you are making indian tacos take the 5 inch circles and fold them
in half fill them with already cooked meat and cheese or whatever you want
in them and pinch the edges shut like you do a pie crust then fry them in
hot oil.If you are making Indian tacos you will need to make the dough way
thinner.This is rez bread for dipping in wojapi.
Yield: 4 servings
1 cup milk
1 tsp. baking powder
1/4 tsp. salt
2 cup flour
Mix dry ingredients. Add water to dry ingredients, mix well. Knead
dough
on a floured board till it becomes elastic. Let dough rest 10 minutes,
covered. Roll out dough till it is 1/2 inch thick. Cut into squares or
circles. Deep-fry at 370F till golden brown; drain on paper towels.
Drizzle with honey and serve.
2 c. flour
1 tsp. salt
3 tsp. Baking Powder
1 c. milk
Mix flour, salt, and baking powder. Add milk (or water) and stir to make
dough. Turn dough onto a floured surface and pat down to 1/2' thickness.
Fry in oil until brown on one side; then do the same thing to the other
side. Can be used for bread or as a treat served hot with syrup or honey.
Page 15
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 cup water
Break off a ball of dough about golf ball size and pat out no thicker than
1/4 inch. (In some tribal traditions a hole is always made in the center
which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides.
(Oil is hot enough if a small test piece of dough dropped in the oil
begins cooking almost immediately and rises to the top.) Drain bread well
and pat with paper towel to remove excess oil. Keep covered in a bowl
while cooking to keep bread warm.
Variations - Eat with honey, powdered sugar, cinnamon. Also good with
strawberries and whipped cream
------------------
Yield: 1 serving
text
I have been attending O'Odham Tash for over 15 years and by far, my
favorite event has been locating and eating the Indian Fry Bread! I am
happy to report to you that I have located the 'Best Indian Fry Bread
Ever'! And best of all, the stand is located within walking distance of the
CASAGRANDE.COM office. It it located just south of where the old V&S
Variety Store used to stand. For those of you who are new to the area,
Just go to the intersection of Pinal and Florence and travel East a couple
or 3 blocks and it is the first fry bread stand on the right (South) side
of the road. I was so impressed with the Fry Bread that I just had to get
the recipe. The cashier said that the cost was $5 but I had to go to the
back of the trailer to pay for it. I asked If I could share the recipe and
she said yes that it was not copyrighted. I went to the back of the
trailer and paid my $5, was handed a copy of the recipe and was told that
the $5 would go to Indian Missions. Apparently the owner of the trailer is
concerned with more than just making money! Here is the recipe, which I
tried myself this evening (just to make sure it works):
stand in warm place for 5 minutes. Add butter, sugar, salt and
2 1/2 cups flour. Knead, adding enough flour to make stiff dough.
Allow to rise (in bowl with towel over top, in warm place) for
one hour. Place oil in deep sauce pan and heat to 350 F.
Form dough into 4 inch disks about 1/4 inch thick, and fry
1 c. warm water
1 pkg. dry yeast
2 T. soft butter
1 T. sugar
1 t. salt
2 1/2 - 3 c. flour
Place water in bowl. Sprinkle yeast over water and allow to stand in a warm
place for 5 minutes. Add butter, sugar salt and flour. Knead awhile, adding
a tad more water...or flour to proper consistancy. It will make a stiff
dough.
Allow to rise in large bowl covered by a towel in a warm place for 1 hour.
Place lard or oil in a large deep sauce pan and heat to almost boiling.
Form dough into 4 inch discs about 1/4 inch thick and fry until golden
brown
on each side.
Drain over paper towels on serving plate.
Serve with butter, jam, sugar, cinnamon sugar, or what ever you like...or
make ³Indian Tacos² as you would any other taco replacing tortillas with
fry
bread.
4 cups flour
3 tbl powder milk
1 tbl baking powder
1 tsp Salt
1/4 cup oil
1 1/2 cups hot water
3 tbl blue corn meal; for bluecorn frybread onl
Mix first four ingreadients add the oil and hot water and knead slightly as
for bisquit dough. Devide into 6 balls of dough, brush with oil and store
in air tight container. Punch down the dough ball into flat pancake and
cook in hot oil turning once to brown both sides.
Cut this together drop by spoonfull into hot grease let fry until brown and
crisp. Serve hot... Can garnish with many different things..like
---Strawberries, honey powder sugar, cinnamon, different types of Jam, also
for a dinner put beans cheese, lettuce chopped onions, peppers
tomatoes,you have a full dinner.
1 cup flour,
1 tsp. baking powder,
pinch salt
little grease.
Make a soft dough such add enough milk to mix. Cut this together , drop by
spoonfull into hot
grease let fry until brown and crisp. Serve hot...Can garnish with
many different things..like ---Strawberries, honey, powder sugar, cinnamon,
different types of Jam, also for a dinner put beans ,
cheese, lettuce chopped onions, peppers tomatoes, you have a full
dinner......
Page 20
Bon Appetit
Yield: 8 servings
Page 21
By: snowbird_52
ALso you can add cheese and jalopino's to the fried bread, and you can not
make it fast enough. ok..here is how the grandmas at the indian center
taught me to make mine..everyone eats it, so it must be at least
edible..lol!!!
mix dry ingredients first with your hand...make a well in the center... add
the warm milk, and honey.. mix well with hands on floured board or table
sprinkled with flour mixture should be solft, but not sticky cover with
dish towel for about 20 minutes break off golf ball size balls , roll out
on floured surface thickness depends on how you want it poke a hole in
middle of each circle of dough with rolling pin or finger. deep fry in hot,
not smoking, oil or lard (the grandma's prefer lard) turn with fork or
tongs when edges start to get brown.. brown on both sides stand frybread on
its edge to drain on paper towels. you can put honey on it, or powdered
sugar, or jam, or anything you want! if you make the frybread thin, you can
make indian taco's.
Page 22
ELEPHANT EARS
2 cup milk
5 tablespoon sugar
5 tablespoon shortening
2 tablespoon salt
2 envelopes active dry yeast
2 cup warm water (105-115 degree)
6 cup all-purpose flour
2 quart vegetable oil
1 cinnamon sugar
Scaled milk, add sugar, shortening & salt. Cool to luke warm. Sprikle yeast
over warm water in lg. bowl. Add Milk mixture & 2 Cups Flour; beat until
smooth. Stir in enough additional Flour to make stiff dough.
Turn dough out onto a lightly floured board; kneed until smooth & elastic,
about 8-10 min. Place in a greesed bowl, turning to grease top. Cover & let
rise in a warm place, until double in size, about 1 hour.
Divide dough into 6-8 balls. Roll each out in the form of an elephant's
ear.
Heat oil to 375 degrees. Deep fry elephant's ears, one at a time, for about
3-5 min. on each side or until golden brown. Serve hot, sprinkle with
cinnamon sugar. Makes 6-8.
I also have the recipe for Navajo Fry Bread if you want it. Not as
complicated. Make 18-24 pieces, each about the size of a 9' plate.
text
Too make it really fluffy I would use 2 tsp. baking powder and 1/4 to 1/2
tsp. baking soda. And yes I do sometimes make the type with the hole in
the middle, I call them 'Indian dougnuts.' I just make double sure that
the oil is really hot, so the oil seals up the hole, not leaks into the
bread through it. I think there must be all types of frybread spirits! :-)
Page 23
FRY BREAD
text
When I was in AZ on the Dine'h reservation, the ladies made fry bread on
the
grill. It looks more like tortillas than what we are used to here back
east.
Anyway, the lady had a large bowl with what looked like just flour in it
when I walked up, and even though I know she had to add moisture somehow I
never saw her do it. She would put her hand down in the middle of the
flour,
and as if by magic pull out a ball of dough. It did not stick to her hands
at all. She then proceeded to pat it out flat and round then cooked it on
the grill (propane powered) I never saw her use any cooking spray either.
Something they probably wouldn't use anyway. Many of them don't have
electricity and they all have to go somewhere to haul their water in
because
they have been forced to cap off their wells. They aren't even permitted to
gather firewood for heat in the winter so I'm sure it's out for cooking in
the clay ovens too. The people we stayed with had just slaughtered a sheep
for one of the girls womanhood ceremony so there were strips of it hung
over
rope everywhere in the house. Very traditional. The one thing one of the
ladies told me, that is most definitely modern, is that they often times
put
a packet or two of the powdered creamer in the flour when making the fry
bread to make it soft.
FRY BREAD
3 cups of flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
Combine all of the dry ingredients in a large bowl. Add warm water in small
amounts and knead until soft but not sticky. Adjust the flour or water as
needed, Cover aand let stand 15 to 20 minutes. Pull of large egg sized
balls of dough, turn out into fairly thin rounds. Fryrounds in hot oil
until bubbles appear on the dough, turn over and fry on the other side
until golden brown.
Page 24
1 x no ingredients
Mix the dry ingredients together. Add the milk and melted fat. Stir well.
Put on a well floured surface and knead in the flour to make a soft dough.
Shape round and about 1/2-inch thick. Fry in deep fat until golden brown.
Serve hot.
Yield: 6 servings
Page 25
1 x no ingredients
Ingredients
Directions
Combine the first 5 ingredients in a large mixing bowl and knead until
smooth and soft, but not sticky. Depending on the altitude and humidity,
you may need to adjust the liquid or the flour, so go slowly and balance
accordingly. Be careful not to overwork the dough, or it will become tough
and chewy. Brush a tablespoon of oil over the finished dough and allow it
to rest 20 minutes to 2 hours in a bowl covered with a damp cloth.
After the dough has rested, heat the oil in a broad, deep frying pan or
kettle until it reaches a low boil (375º).
Pull off egg-sized balls of dough and quickly roll, pull, and path them out
into large, plate-sized rounds. They should be thin in the middle and about
1/4 inch thick at the edges.
Carefully ease each piece of flattened dough into the hot, boiling oil, one
at a time. Using a long-handled cooking fork or tongs, turn the dough one
time. Allow about 2 minutes cooking time per side. When golden brown, lift
from oil, shake gently to remove bulk of oil, and place on layered brown
paper or paper towls to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat
toppings.
Hint:The magic is in frying the bread quickly! The hotter the oil, the
less time it takes to cook. The less time it takes to cook, the lighter
the texture and lower the fat content.
Page 26
FRY BREAD #3
1 x no ingredients
Ingredients
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
1 1/2 cups warm water
Oil for frying
Directions
Mix all dry ingredients throughly. Add water. Knead until soft, then set
aside for one hour. Shape into small balls. Flatten each ball into a circle
with or rolling pin or by hand. Fry in a skillet half-full of oil until
golden brown on both sides.
1 x no ingredients
Ingredients
Directions
Stir, stir, stir, and then stir some more. Pat out on floured table to
approximately 3/4 inch thick and cut into 3x3 inch sections. Shape is not
important. Cut a "cross" on the top of each piece. Fry until golden brown.
Serve with honey or salsa.
Page 27
1 x no ingredients
Ingredients
Directions
Mix dry ingredients. Cut in shortening. Add enough water to make a thick
dough and knead well. Heat oil in deep fryer or dutch oven to 350º. Break
off handfuls and fry until golden brown. Drain and serve warm.
FRY BREAD #6
1 x no ingredients
8 cups flour
3/4 cup sugar
1 heaping tablespoon baking powder
3 1/2 cups milk
add more milk little by little until right consistency for rolling. Roll
out like pie crust on floured board. Cut in small squares, poke hole in
center. Deep fry. Can be eaten plain, with powdered sugar or a favorite
sauce, or with chili.
Sauce suggestion
FRY BREAD #7
1 x no ingredients
Mix all the dry ingredients and add just enough of the lukewarm water to
form a dough that can be handled. Roll out on a floured table about
1/2-inch thick. Cut into squares and make two slits in the center. Cook in
deep fat until the bread is golden brown on one side then turn it over and
cook the other side. Best when eaten hot.
Yield: 6
FRY BREAD #8
1 x no ingredients
Mix the dry ingredients together. Add the milk and melted fat. Stir well.
Put on a well floured surface and knead in the flour to make a soft dough.
Shape round and about 1/2-inch thick. Fry in deep fat until golden brown.
Serve hot.
Yield: 6
text file
1 x no ingredients
Frybread: Just a couple out of hundreds, but all basically alike. The first
makes 8-10 small ones or 5 big flat ones for Indian tacos.
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer
Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to
make a dough you can handle. Kneed and work the dough on a floured board
with floured hands until smooth. Pinch off fist-sized limps and shap into a
disk -- everyone has their own characteristic shapes.(Shape affects the
taste, by the way because of how it fries). For Indian tacos, the disk must
be rather flat, with a depression -- almost a hole -- in the center of both
sides. Make it that way if the fry bread is going to have some sauce over
it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°)
until golden and done on both sides, about 5 minutes. Drain on absorbent
paper. (Phyllis Jarvis, Paiute)
Yield: 10
FRY BREAD 01
1 x no ingredients
INGREDIENTS
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Lard or Shortening
DIRECTIONS
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead
until dough is soft but not sticky. Shape dough into balls the size of
a small peach. Shape into patties by hand; dough should be about l/2
inch thick. Fry one at a time in about l inch of hot lard or
shortening in a heavy pan. Brown on both sides. Drain on paper towels
and serve hot with honey or jam. If you want an Indian Taco add beans,
tomatoes, onions, cheese and salsa on top.
Yield: 4 servings
Page 30
FRY BREAD 77
milk
baking powder
buttermilk
flour
1 x no ingredients
Frybread animosh (dogs): This is like corn dogs. The dough is rolled out
into a 1/2-inch thick wrapper for each hot dog. Grill the hot dogs first,
then place on wrapper and seal. Pinch tightly closed along seam and ends.
Use more salt in dough -- about 1 tsp in proportion to my batch
ingredients. The above batch will do about 2 dozen - 30 dogs.
Yield: 24
Page 31
text
KIRTLAND - 'Novices in the fry bread making class at San Juan College West
Thursday left with the feeling their fee was well-spent.
Helen Benally, along with her assistant Cora Goldtooth, both of Shiprock,
treated the 10 non-Native American students who made up the class to
step-by
step preparation from mixing the ingredients to making the dough and frying
it.
She gave students an option of making the fry bread out of white flour,
whole wheat or blue cornmeal.
The high point of the class was eating the hot, puffy bread with toppings
of
honey, sugar mixed with cinnamon and powdered sugar mixed with cinnamon,
and
then as the basis for the popular Navajo taco. She suggested serving it
with
meat, beans, lettuce, onions, tomatoes, green peppers, salsa and sour
cream.
The culinary spread rated rave reviews from the students and raised
questions about when she would be teaching the class again. She conceded
she
would do it again, but only if she was asked.
She interlaced her instructions to the class with humor and anecdotes,
spiced with bits of traditional culture.
'It's customary for us to feed our visitors, no matter if they just ate 10
minutes ago. It's having respect for the visitors and if you share what you
have, it will bring blessings to you,' Benally explained.
'When making the bread all our thoughts and love and respect go into it and
we wish those it's being made for happiness and long life when they leave,'
she said.
'If you want to be very traditional, don't mix with spoons, mix with
hands,'
she said. 'Don't be afraid to use your hands. Mix the flour. Sift it with
your fingers.'
'It's very forgiving, if there's a hole as you stretch it, patch it back
up,' she said.
On blue cornmeal:
'It's very traditional. But play around with it. The more blue cornmeal you
use, the warmer the water needs to be toward lukewarm,' she said. 'Blue
cornmeal doesn't take in water and for it to stay together, use butter.
'If you're using blue cornmeal make sure it's very finely ground and says
roasted on the package,' she said.
On fry bread:
'It's really not an everyday thing. It's for special occasions, like when
you're hungry for mutton or with pinto beans. A lot of people think this is
our everyday bread,' she said.
Vicky Calkins of Farmington took the class because she just moved here from
California.
Judy Kuhl, also of Farmington, is planning to make it in New York when she
and her husband visit her daughter.
'It's a wonderful piece of New Mexico to take to New York. It's neat and
unique,' she said.
'It tastes good. You can do a lot with it and I wanted to learn to make it
because it wasn't a part of my cooking experience,' said Anna Kinney, also
of Farmington.'
Page 33
1 x no ingredients
Health and diet-conscious people will note that fry bread is not very
"healthy" food, with its high-fat content, and nothing but white flour.
(The milk is water in more trad rez recipes. Who could get milk? Now you
can get commodities powdered milk. For kids/school affairs, I add extra
dried milk powder if I can get it) Frybread was developed by Indian women
in response to commodities issue on early reservations, which included
little more than flour, salt, sugar, coffee, and corn oil. It does taste
quite good, and is very individual even though almost everybody uses just
about the same proportions of ingredients because it tastes different
according to how you knead and shape it (and what kind of oil it's fried
in).
Frybread began as Indian women making the best of what was often
poor-quality issue of rations in the new prison camps (reservations). The
traditional part -- frying in oil -- does predate rations, using bear and
deer tallow to fry cakes made of various seed meals, but frying in deep oil
post-dates iron frypans obtained in trade goods.
FRYBREAD POWER!
Page 34
text
text
The reason why the hole is put in the fry bread because when your cooking
it
in a big pot outside a long stick is used to pick it up and turn it over
also the lady kneading it out will lay it over the stick and you roll it
into the pot the hole give you something to grab on to,that way you can
have
several people working kneading cooking and all at the same time,
1 x no ingredients
Ingredients:
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup dry milk
1 egg
1 cup warm water
Preparation:
*Mix the dry ingredients together, mix the egg and the water, add to the
dry mixture.
*Add flour or water to adjust mixture to a very soft dough mixture.
*Put dough on a well floured board.
*Roll out to about a 1 inch thickness.
*Let set for about 15 minutes.
*Cut into what ever size you would like, I like to do mine in smaller
pieces for dipping into wojapi.
*You could get about 24 pieces out of this batter.
*Deep fry in hot oil, just enough to brown on each side.
*Put on a paper towel to get some of the top oil off the bread.
Page 36
Note: I found that when making frybread, it is better to make one batch at
one time. My family likes to dip the frybread in wojapi made from
blueberries.
Yield: 2
1 x no ingredients
Ingredients:
Preparation:
Yield: 10
1 x no ingredients
Mix all the dry ingredients and add just enough of the lukewarm water to
form a dough that can be handled. Roll out on a floured table about
1/2-inch thick. Cut into squares and make two slits in the center. Cook in
deep fat until the bread is golden brown on one side then turn it over and
cook the other side. Best when eaten hot.
Page 37
Yield: 6 servings
Page 38
recipes
INDIAN TACO: Place 2 cups fry bread mix in large bowl. Gradually add 3/4
cups warm water. Stir until well mixed. Let stand 30 to 45 minutes
(longer makes lighter bread). Heat shortening in deep fryer (or 1/2 inch
deep in skillet) to 350 degrees F. Pinch dough into 1/4 pound pieces
(about the size of a baseball) and place on heavily floured surface and
roll into 1/4 inch thickness keeping shape as round as possible. Cut two
slits in center of dough for shortening to fry through and place in
preheated fryer. Turn when brown. When brown on both sides, lift out and
drain on paper towel. Place fried bread in deep plate, and top with chili
beans, shredded lettuce, diced tomatoes, and grated cheese. Dough will
keep for several days when refrigerated or can be frozen. Make sure dough
is at room temperature before preparing. Yields 6-8 servings. FRY BREAD:
Mix dough the same as for Indian Taco. Heat shortening in deep fryer or
skillet to 350 degrees F. Place dough on lightly floured surface and
knead. Roll all of dough to 1/4 inch thickness, cut into 3 inch squares
with pizza cutter. Gently pull and stretch each piece as you drop into
preheated fryer. Turn when brown. Do not puncture. Serve hot with any
meal or with butter, honey, powdered sugar for breakfast or dessert. Yields
6-8 servings. PANCAKES: Place 1 cup dry mix in large bowl. Add 1 cup milk
and stir with fork until mix is moistened. Cook pancakes using 1/4 cup
batter per pancake. Cook until bubbly and bubbles burst; edges will look
dry. With pancake turner, turn and cook until underside is brown. Serve
with butter or margarine and syrup or other topping as desired. For
buttermilk pancakes mix with 1 1/4 cup buttermilk in place of 1 cup milk.
Yields 6 pancakes. OLD FASHIONED BISCUITS: Place 2 cups fry bread mix in
large bowl. Gradually add 1 cup buttermilk. Stir until well mixed. Turn
on lightly floured surface. Knead and roll into 1/2 inch thickness. Cut
into desired size and place on well greased pan. Bake at 450 degrees
(approximately 8-10 minutes) or until brown. Yields 11-12 biscuits.
WAFFLES: In large bowl, with wire whisk or slotted spoon, mix 1 1/2 cups
mix to 1 1/2 cups of milk and 2 eggs, beat until well blended. When waffle
baker is ready to use, pour batter into center of lower half until it
spreads to about 1 inch from edges. Do not lift cover during baking. When
waffle is done, loosen with fork and serve at once. Yields 8 waffles. RED
CORN DOG: Mix dough same as for Indian Taco. Roll into 1/2 inch thickness
and cut in 3x5 inch strips. Place wieners on dough strips folding dough
over to cover wiener. roll wrapped wiener back and forth on floured
surface until sealed. Drop in pre-heated fryer (425 degrees F) turning
until brown. Remove and drain on paper towel. Serve hot. Yield 10-12
red corn dogs. INDIAN MEAT PIE: Mix 1 1/4 lb. ground chuck, 3/4 lb. kidney
suet, 1/2 cup water, 1 1/4 t. salt, 1 t. pepper and set aside. Mix dough
as directed for for Indian Taco and divide into four parts. Roll each as
for pie dough (approximately 6 inch diameter). Place 1/4 of meat mixture
on 1/2 of dough and fold over sealing edges. Place on greased cookie sheet
with sealed side down and bake at 450 degrees F for 20 minutes turning
over after 10 minutes. Lightly brush with oil when brown. GRAPE DUMPLINGS:
Using a well floured surface roll fry bread dough very thin. Cut into 2
inch squares, let dry then freeze in plastic bag. Bring one can frozen
grape juice to boil, add 2 T. red food coloring and 3/4 cup sugar. Drop
dumplings into boiling juice mixture and cook until desired thickness
Page 39
FRY BREAD#A.
1 4 cups flour
1 1/2 teaspoon salt
1 2 tbsp baking powder
1 1/4 cup oil
Mix dry ingredients in a large bowl, make a well in it and pour in the
water and oil. Knead thoroughly to a stiff dough. Add more flour -- it
shouldn't be sticky. Flour in bread varies by moisture in the air. Take a
handful and pat it into a flat round with a depression in both sides of the
center, or make a twisted round. Depending on the shape and how much you
knead and twist and pull it, the fry bread will taste quite different. Slap
it around plenty, and make sure that dought isn't sticky.
For Indian tacos (or to serve with wojape berry pudding over it), make a
flat taco, about 8-9" in diameter and 1 1/2" thick at the edges, with a
depression in the center of both sides (to hold the sauce).
Fry it in hot oil, either a fryer or frypan with at least 1 1/2" of oil in
it. Keep crumbs and such skimmed off the oil. Oil temperature should be
about 375, not smoking. Breads will puff and turn golden. Flip over to fry
on both sides. Remove to drain on paper, don't stack them on top of each
other until cool. Even if you're going to make thousands for a powwow, this
is about the right size for a working batch. Make batch after batch after
batch..... It will be noticeable that the ones different people shape come
out different even if making them from the same dough. If feeding kids,
work more powdered milk into it. How many it makes depends on the size you
make them.
Cleanup and saving the frying oil: skim out all crumbs on the top. Cut up
an apple and fry slices in the fat. Cool it. Pour through a funnel lined
with a cloth towel back into can, discarding the brown sludge at the
bottom.
Yield: 24
Page 41
FRYBREAD (ZAHSAKOKWAHN)
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
GOOD FRYBREAD
3 cups of flour
1 tablespoon baking powder
1 teaspoon of salt
1 tablespoon of sugar
1 1/2 cups of water
Making the dough: Mix all the ingredients {except water} together. Mix it.
Then add the water. Then kneed the dough. Let the dough sit for 20-25
minutes.
Making the frybread: Take a roll out of the dough flatten it to about 1 1/2
inches. Then put a hole in the middle.
Frying: Add 1 1/2 cups of butter. Then 3-5 cups of oil into a frying pan.
After the oil gets done boiling put the frybread in.
Page 42
Mix dry ingredients in a bowl. Add shortening and mix with fingers. Add 3/4
cup water. Keep mixing with hands until soft dough.
Pinch off small pieces about golf ball size, flatten in your fingers and
palm of your hand to make a small flat cake.
Place in hot frying pan with grease or shortening, fry until speckled brown
turn and fry the other side. Remove from pan, use as bread or roll in sugar
and eat as a dessert. ( It is good rolled in sugar and cinnamon)
1. In large mixing bowl, combine 3 1/2 cups of flour with the baking
powder, pumpkin, and sugar. 2. Blend well and knead briefly, forking in the
rest of the flour if needed ot make a smooth dough. Refrigerate for 2
hours to firm up the dough. 3. Divide dough into fourths and knead each
portion on a floured board or cloth for few minutes. 4. Using floured
rolling pin, roll each portion into a cylinder 8 to 10 inches long. 5. Cut
each cylinder into 6 slices. 6. Flour each slice and form into a cake no
more than 1/2 inch thick. Dough cooks faster if thinner. 7. Heat 3/4 inch
of oil in a deep, heavy frying pan until a bit of dough begins to bubble
immediately. 8. Fry the cakes in hot oil. Turn after 2 or 3 minutes, when
bottom side is brown. You can reduce spattering by covering the pan with a
screen. 9. When both sides are brown, remove from pan with skimmer, drain
on paper to
Page 43
2 T. honey
1/2 t. salt
1 pkg. yeast
1 t. baking powder
1 1/2 oil
1 c. hot water
1 1/2 c. flour
Stir together honey, oil, salt and hot water. Add yeast and allow to stand
10 min. to dissolve yeast.Add flour and baking powder. Use enough flour to
make a firm ball. Take enough dough to flatten as pizza crust 6-8 in. in
diameter. Deep fry in more oil.
Page 44
4 tblsp honey
3 tabl oil
1 tabl salt
2 cups hot water
1 package active dry yeast
3 cups unbleached white flour
2 teaspoon baking powder
2-4 cups additional flour
start
Start the dough mixture about 2 to 2 1/2 hours before serving. Be sure to
poke a hole in the center of your dough before you fry it...otherwise your
fry bread may have a doughy undercooked center. Mix together the honey,
oil, and salt. Stir in the hot water. Mix well. Sprinkle the yeast on
top of this mixture. Cover with a cloth and allow to stand about 10
minutes or until yeast bubbles. Add Flour and baking powder. Stir well.
Add more flour until mixture is firm and cleans hands. (2-4 cups of flour)
Place dough in greased bowl, turning over to grease the top. Cover and
allow to raise until double in bulk (about half an hour). Punch down and
divide in half, then each half into 8 parts. Form each piece into a ball
and place on waxed paper. Allow to raise until ready to cook. Head deep
fat to frying temperature. Take a ball of dough and flatten with your
hands using a stretching action until the dough is very thin and round
(about six to eight inches in diameter). Poke a hole in the middle and
drop in deep fat. Fry until golden, about 1 1/2 minutes on each side.
Drain on paper towels. Serve hot topped with honey, powdered sugar, or
cinnamon sugar. For a more substantial meal...cover with refried beans,
meat, shredded lettuce, and shredded cheese and salsa. I might mention that
the first cake I made was not very flat so I located my wife's rolling pin
and used it on the remaining cakes and they turned out perfectly! If you
would like to keep up the spirit of this recipe and would like to donate to
local Indian Missions, send your check to North Trekell Baptist Church,
2492 North Trekell Road, Casa Grande, AZ 85222 and Mark in the comment
field of the check, 'Local Indian Missions'. Your donation will be tax
deductible and will help a worthy cause.
Yield: kes 16
Page 45
Put flour, baking powder, and salt in a large bowl. Mix well, add warm
water and stir until dough begins to ball up. On a lightly floured surface
knead dough. Do not over-work the dough. After working dough, place in a
bowl and refrigerate for 1/2 to 1 hour.
Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface
and pat and roll out baseball size pieces of dough. Cut hole in middle with
a knife (so the dough will fry flat) to 1/4-inch thickness and place in
oil and cook until golden brown and flip over and cook opposite side until
same golden brown. Dough is done in about 3 minutes depending on oil
temperature and thickness of dough.
After fry bread is done top with favorite topping or, chile and cheese
first, then cover with lettuce and tomatoes, onions, green chile and you
have an Indian Taco.
Episode#: BE1B23
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
1 ingredients
Directions
"Brown" the ground beef until done, then drain off the grease. Add the
jalapeno, onion, taco seasoning, enchilada sauce, and 1/2 can of water.
Cook
this mixture according to the instructions on the taco seasoning package.
Add the pinto beans and heat through. Remove from heat and allow to cool.
Portion out the frybread dough so that you end up with 8" diameter circles
of rolled dough 1/4-1/2" inch thick.
Spoon some of the meat mixture onto half a rolled out piece of dough,
sprinkle with the shredded cheese (if desired), and fold the other half
over
to form a half-moon-shaped turnover. Seal the edges by crimping with the
tines of a fork. Deep fry the popover as you would the fry bread (until
golden brown). Drain on paper towels.
The meat and cheese will be nice and hot. Serve with lettuce, tomatoes,
more
onions, and taco sauce (store bought) as desired. This is a favorite at all
of our Oglala powwows!
Mix together both flours, baking powder, and salt. Add vegetable oil a
little at a time, only enough to make the mixture look like corn meal.
Slowly add 1 cup warm water, only enough to make dough stick together. Roll
into fist-sized balls. Cover the bowl with a towel for 10 minutes. Pat
dough out with your hands to size of large pancakes. Fry in hot vegetable
oil (375 degrees) until golden brown on both sides. Lower fat because:
animal fat is customarily used.
1 lb white flour
1 tsp salt
1 oz oil
enough warm water to make all hold; together
Pinch off a small ball and flatten by hand till very thin. Then deep fry in
lard (yep this is not for the weight watching bunch....) till fluffed up
and brown, just a few minutes. Serve with either honey, or 'the works':
fried ground hamburger, refried beans, onions, grated cheese, tomatoes and
salsa. Delicious!
Mix together dry ingredients Mix in water & knead on floured surface 'till
it isn’t sticky anymore. Then I usually put the dough in a plastic bag or
wrap with plastic wrap to keep the dough from drying out. Heat lard in cast
iron frying pan, but don’t let it smoke! Pull off a piece of dough about
the size of an egg & shape into about a 9 inch round. Poke a hole in the
middle & add to hot lard & fry on each side until golden. Drain on paper
towels ( I use pieces of brown paper bags, it's cheaper & works just as
well!!)
Page 48
Mix dry ingredients. Add water to dry ingredients, mix well. Knead dough
on a floured board till it becomes elastic. Let dough rest 10 minutes,
covered. Roll out dough till it is 1/2 inch thick. Cut into squares or
circles. Deep-fry at 370F till golden brown; drain on paper towels.
Drizzle with honey and serve.
In a bowl whisk together the flour, the baking powder, and the salt, stir
in
the water, and knead the mixture on a floured surface until it
forms a soft but not sticky dough. Let the dough stand, covered with a
kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough
and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a
finger through the center of each round so that the breads will
fry evenly. In a large heavy skillet heat the shortening over moderately
high heat until it is hot but not smoking, in it fry the rounds, 1 at
a time, for 2 minutes on each side, or until they are golden, and transfer
the breads as they are fried to paper towels to drain.
Mix dry ingredients. Add water to dry ingredients, mix well. Knead
dough
on a floured board till it becomes elastic. Let dough rest 10 minutes,
covered. Roll out dough till it is 1/2 inch thick. Cut into squares or
circles. Deep-fry at 370F till golden brown; drain on paper towels.
Drizzle with honey and serve.
------------------
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Yield: 4 servings
Page 50
Yield: 8 servings
Page 51
3 cups flour
1 1/2 teaspoon baking powder
1/2 Tsp Salt
1 1/2 cups Water; warm
Mix flour, baking powder and salt together in a bowl. Add water and mix
well, and knead the dough on a floured board until soft. Roll out the dough
until it is 1/4 inch thick. Cut out 8-inch diameter rounds. In a large
frying pan, add oil till 3 inches deep and heat. Fry the bread in the oil,
turning with a slotted spoon until puffed and brown on both sides.
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup dry milk
1 egg
1 cup warm water
Mix the dry ingredients together, mix the egg and the water, add to the dry
mixture. Add flour or water to adjust mixture to a very soft dough
mixture. Put dough on a well floured board. Roll out to about a 1 inch
thickness. Let set for about 15 minutes. Cut into what ever size you would
like, I like to do mine in smaller pieces for dipping into wojapi. You
could get about 24 pieces out of this batter. Deep fry in hot oil, just
enough to brown on each side. Put on a paper towel to get some of the top
oil off the bread.
Page 52
1 x no ingredients
I was taught to make wojapi by Roberta Wilson, whose family is from Pine
Ridge. She taught me to mash fresh fruit--for example, blueberries, and
bring them to a boil, and then thicken with arrowroot, cornstarch, or
flour until it becomes the thickness of a thin pudding.
My mom would kill me for this, but when she has been pressed for time (eg,
strangers show up unexpectedly) she has been known to break open a "can"
of pillsbury bisquits and stretch them out a bit and deep fry them as a
quickie fry bread. I want to stress this is unusual--she makes gallons of
dough from scratch for our frybread and indian taco stand for to help with
the fundraising for our big powwow. We normally make it with oil, flour
and baking powder with a little salt. If you mix it/knead it too long, it
gets a bit tough. There's also another way of making it using yeast, and
letting it rise once, then rolling it flat and cutting it into kinda
diamond shapes and frying those--it's a bit lighter and has the yeast
taste. As a quickie way, you can also "cheat" and fry crescent rolls from
Pillsbury's Indian Doughboy
:)
I was told that a long time ago the flour was made with wild rye, rather
than the current wheat flour. If you use whole wheat, it doesn't really
rise. You can mix some whole wheat flour into. One of the elders in
Seattle, who has since past on, Tilly Cavanaugh, used to put raisins in
the dough as a special treat, but she's the only one I know who would do
that.
After you fry them and they turn a golden brown on both sides, you can
sprinkle them with powdered sugar, or pour some honey on top of them.
ps--have no idea why the Pimas are getting credit for all this--we do
frybread at Taos and at Warm Springs. Wojapi is a Lakota word.
Page 53
Ingredients
Directions
Cmobine first seven ingredients plus 1/2 tablespoon oil in a large mixing
bowl. Mix thoroughly and knead until smooth, balancing the flour and
moisture components as needed. Lightly rub the smooth surface of the
finished raw dough with the remaining oil. Cover bowl with a damp towel,
and allow to rest for 30 minutes to an hour or two, if desired. Heat
sufficient oil or shortening in a heavy pot or skillet so that oil is about
3 inches deep and the pot is no more than half full. Heat on the stove to a
medium-high temperature (about 375º).
With lightly floured hands, pinch off small golf-ball-sized pieces of dough
and gently flatten each piece in the palm of your hand until it forms a
circle or triangle of 1/2-inch thickness, thinner in the middle (or with a
hole in the center). You can also choose to roll each pinched piece of
dough into a ball. Rest these pieces on lightly floured brown paper until
ready to fry. The less you handle the dough, the lighter and more tender
the finished breads will be.
Carefully ease each freshly shaped piece of dough into the hot oil, being
careful not to splatter. Fry quickly, turning with long-handled tongs or a
slotted spoon. Do not crowd dough pieces in the pot. Remove in 2 to 4
minutes and drain on brown paper or absorbent paper towels.
Remove while warm to a serving plate and dust lightly with powdered sugar.
Serve warm. Enjoy!
Page 54
Mix the flour and water together as you would for frybread. After mixing,
add enough flour to knead the dough without making the dough too 'dusty'.
Put some flour on your fingertips and flatten the dough into thin
'biscuits', about 3/8 to a half inch thick. They will rise, so be careful!!
Take these and drop them in preheated oil. Check your oil temperature as
you would when you make your frybread, and fry on each side for about 2
minutes. Take the pones out and drain the little bit of oil on them off.
Let them cool and top them with either powdered sugar, jam or your fave
topping.
Page 55
Mix dry ingredients together; form a well in the center and add the water,
until you have a good doughy consistency (one that you can work with,
either by patting or rolling--I usually pat). If the dough is too sticky,
add more of the red corn meal; if it is too dry add more water.
Lightly knead dough and let sit for at least 10 minutes, either covered or
lightly oiled on top. Meanwhile heat oil. The oil needs to be really hot
or the breads will be rather heavy or not cooked through.
Pat or roll the dough into rounds and fry in hot oil until puffed slightly
and golden rosy. Salt if you like--strickly optional.
With the cornmeal in the mix, these are heavier than most all wheat
frybreads, but I think they taste better.
SALÀPON (FRYBREAD)
By: Lanape
Mix the first three ingredients with enough Water until like pancake
batter. Let
stand a few minutes while heating enough Grease for deep-fat frying.
In a large bread mixing pan have more Flour. After making a depression in
the
Flour, pour into it some of the mix, and knead it. Knead until about like
biscuit dough.
Make round cakes, about 5 inches in diameter and 3/4 inch thick.
Use a 'tester' (a small piece of dough) to test the heat of the Grease.
When hot
enough, the dough will first sink, then immediately rise.
When the Grease is hot enough, the bread can be fried. Turn it and remove
Page 56
with a
spoon or tongs. Never pierce the bread with a fork.
SEMINOLE FRYBREAD:
2. Make a well in the center and pour in the melted lard (or other fat)
and honey if you are using it, and some water. Gently stir flour into the
well, mixing in more water as needed to make a firm dough. knead just a
minute or two to make dough springy.
3. Cover with cloth and let sit for 15 minutes to an hour. Meanwhile heat
lard or oil in frying pan. When the oil is ready, pat out small rounds of
dough and fry into golden brown.
1 c. self-rising flour
1 c. puréed sweet potatoes or pumpkin, f; resh or canned
1/4 c. granulated sugar, or to taste
vegetable oil (for frying)
Put the flour and sugar in a large bowl and add puréed sweet potatoes or
pumpkin a little at a time. Blend together well and knead until the dough
is
soft and elastic, not sticky. Cut the dough into 4 to 6 pieces and flatten
on your palms until 1/4 to 1/2 inch thick and approximately 4 inches in
diameter.
Heat 2 inches of oil in a heavy skillet, add the dough pieces, and fry
until puffed and golden brown on each side, turning once. Drain on
absorbent
paper and serve hot with butter and syrup. Or, make smaller sizes, dust
with
confectioners' sugar and serve for dessert or snacks.
Page 57
TUCKABATCHEE
By: Glenn
recipe
recipe
info frybread
Doesn't anyone make their fry bread with yeast? That's the way my grandma
(Cherokee) did hers. Just curious if she was unique or what...... --
My wife often makes fry bread with yeast in the sense that she fries
regular
bread dough. Her family called them Dough Gods. (She's a Salteau-Cree Metis
from northern Alberta and her Dad was a Hudson's Bay trader who was
familiar
with the cuisine of several nations throughout Alberta and the NWT.) I have
also seen lots of old fashioned recipes from various central and eastern
European countries for thick yeast raised pancakes which are somewhat
similar in nature.
Sometimes the dough gods were just a bit of leftover dough from making
bread
and a cook's treat and sometimes she makes several of them from a whole
recipe of dough.
Page 59
YUMMY, FLUFFY,FRYBREAD
4 cups flour
4 tbsp baking powder
1 tsp. salt
1/3 cup oil
1 cup warm water
1 egg
1 1/2 spoonfulls sugar
deep pan for frying
bowl for mixing
oil deep enough for bread to float!; (about 350 degrees)