Chippewa Indian Fried Bread Food

CHIPPEWA INDIAN FRY BREAD

Steps:

• Mix dry ingredients together and then add the liquid ingredients.
• Heat oil in shallow pan till almost smoking.
• Shape dough into round thin shape punch a hole in the middle of rounded dough. Cook in oil until lightly browned on both sides.
• Let cool on paper towel to drain.

INDIAN FRY BREAD

Steps:

• 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.

CHIPPEWA INDIAN FRIED BREAD

Steps:

• Combine flour, baking powder, and salt in a large bowl. In another bowl combine water, oil, and dry milk powder, stir into the flour mixture until the dough is smooth. Turn out onto a lightly floured surface. Knead 4 times into a smooth ball. Cover and let rest 10 minutes. Divide into 8 balls. Flatten with finger tips or roll out each ball to an 8-10 inch round. Make a small hole in the center of each round with your finger or the handle of a wooden spoon. Lightly flour rounds, stack and cover with a towel or plastic wrap.
• Heat about 1 inch oil to 375 degrees in a large skillet. Gently place 1 bread round in the hot fat and cook until golden and crisp, 1-2 minutes on each side.
• Drain on paper towels. Repeat with remaining dough. Sprinkle with cinnamon sugar. Serve hot.