Fry Bread Food

FRIED BREAD: A VERY NAUGHTY BREAKFAST--BUT OH, SO WORTH IT!

Steps:

• Fry the bacon, reserving the fat in the (preferably cast iron) pan.
• Next, fry the bread and egg in the bacon fat, side by side. The bread should turn a lovely golden brown color; cook the egg as desired (or you can soft-boil it, poach it, etc.)
• Place the fried bread on a plate and top with the egg, and a side of bacon.
• Serve immediately with a steaming, hot mug of tea.

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

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.

INDIAN FRY BREAD (NAVAJO TACOS)

Steps:

• Combine flour, baking powder, and salt in a large bowl. Pour in milk; mix thoroughly. Pour in warm water gradually, kneading dough until soft but not sticky. Cover with plastic wrap and let dough rest, about 15 minutes.
• Pinch off egg-shaped balls of dough and place on a flat work surface. Roll out into 1/4-inch thick rounds. Make a small hole in the center of each round.
• Melt shortening in a deep fryer or large saucepan. Working in batches, fry dough rounds in hot shortening until bubbly and golden, 1 to 2 minutes per side. Drain on paper towels.

FRY BREAD

Steps:

• Whisk together flour, baking powder, sugar, and salt in a large bowl. Add milk and water, stirring with a fork until a sticky dough forms. Transfer to a floured work surface and knead a few times with floured hands just until smooth (do not overwork or bread will be tough). Return to bowl and cover with a kitchen towel; let stand 30 minutes.
• Heat 1 inch of oil to 365 degrees over medium-high in a heavy pot or deep-sided skillet. Pinch an egg-sized piece of dough with your fingers and flatten to an approximate 6-inch round (keep remaining dough covered and dust hands with flour if dough sticks). Cut a small slit in center of round with the tip of a knife (this will ensure the bread cooks evenly). Carefully lower into oil and fry, turning once, until puffed in places and golden brown on both sides, about 4 minutes. Drain on paper towels and repeat with remaining dough (return oil to 365 degrees between batches). Serve warm or at room temperature with butter, honey, jam, and confectioner's sugar.

HOMEMADE FRY BREAD

Steps:

• Heat oil to 375 degrees in a frying pan or electric skillet.
• Combine all ingredients in a bowl.
• Mix dough thoroughly, you may have to add more flour to get a soft dough consistency.
• Divide dough into 4 balls.
• Roll each dough ball out on a floured surface making a thin circle.
• Lift it like a pizza dough off the surface.
• Fry the dough in hot oil.
• When you see the dough turning a golden brown - about 20-30 seconds. Flip over and cook the other side. It's normal to see big bubbles in the dough.
• Remove from oil when both sides are a golden brown.
• Drain off excess grease on a paper towel.
• Keep warm in oven (200 degrees) until ready to serve.

HOMEMADE FRY BREAD

Steps:

• Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. , In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.

INDIAN FRY BREAD

Steps:

• 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.
• Serve with honey, or powdered sugar or cinnamon sugar.

SIMPLE FRY BREAD

Steps:

• Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
• Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
• Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
• Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.

NATIVE AMERICAN FRY BREAD

Steps:

• Mix ingredients together with a fork in a medium bowl. (will be sticky).
• Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for atleast 20 minutes, but leaving longer makes the bread fluffier.
• When you are ready to make the bread, heat vegetable oil, atleast 1 inch deep or deeper in a frying pan or electric skillet. (around 375 degrees) Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn't immediately float, oil is not hot enough.
• When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a small hole in the center of the dough with your fingers, and carefully lay in the hot oil.
• Let dough brown to a golden brown before turning over and frying other side.
• Drain on paper towels and serve immediately.

INDIAN FRY BREAD

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

AMERICAN INDIAN FRY BREAD

Steps:

• Heat oil in skillet til hot over med-high heat, but not smoking.
• In a large bowl, Combine the rest of the ingredients to make dough.
• Shape into round disks.
• Fry shaped dough in hot oil til brown and crispy.
• Serve hot.
• Traditionally you would eat this with stew.
• Or top with some honey.
• I personally like to spread a little butter on it.
• Two other popular choices, make chili.
• Pile Chili on top and add a little cheese, lettuce and tomato for a"Navajo Taco" Or use the round as your base for a Tostada, add taco meat, beans, cheese, lettuce, tomato and Guacamole.
• See my Creamy Guacamole recipe.

NAVAJO FRY BREAD - TRADITIONAL

Steps:

• Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water and work it in, adding more water a little at a time, if needed.
• Knead by hand until soft but not sticky. Form the dough into a round ball, cover and let stand for about 30 minutes. Shape into 2" balls.
• Heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
• Flatten each ball of dough by patting and stretching into a pizza shape. Carefully place the dough into the hot oil.
• Fry until edges of the bread are golden and turn to cook the other side. Makes 4-5 pieces.
• Layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make Navajo (or Indian) Tacos
• Fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. Many Navajo cooks prefer to use "Bluebird" a high-gluten flour, in this recipe. Variations: The Navajo Nation in Window Rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.

FAMILY FRY BREAD

Steps:

• Whisk 3 cups flour, yeast, sugar, and salt together in a bowl.
• Whisk water and butter together in a separate bowl; pour into flour mixture and stir until mixture comes together to form a ball and is slightly sticky and elastic. Cover bowl with plastic wrap. Cover bowl with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough and turn onto a lightly floured surface. Knead in 1/4 cup flour, if necessary. Shape into 10 balls.
• Heat oil in a deep-fryer or large cast iron skillet to 350 degrees F (175 degrees C).
• Roll each dough ball out on a lightly floured surface into an 8-inch round.
• Place each round into the hot oil and fry until golden brown, 1 to 2 minutes per side. Remove fry bread to a baking sheet lined with paper towels. Repeat with remaining dough rounds.

INDIAN FRY BREAD

Steps:

• In a large mixing bowl, stir together the flour, salt, and baking powder. Gradually add in the water, mixing with a spoon or your hands until combined. It will be sticky.
• Drizzle 2-3 tablespoons of oil over the dough to keep it from drying out. Cover and let rest 2 hours. This is not a risen dough so the dough will not rise, but it does need to rest.
• Pull off golf ball sized pieces of dough and stretch or roll out until very thin, without ripping it. The thinner the better.
• Pour enough vegetable oil into a pot to cover it with 2 inches of oil. Heat to 350 degrees F.
• Working one at a time, fry the dough in the hot oil until golden brown, flipping halfway through. Transfer to a paper towel lined plate to drain.

FRY BREAD IS THE QUINTESSENTIAL OSAGE DISH YOU'LL WANT TO MAKE ALL THE TIME

Steps:

• Add flour to mixing bowl. Add in the salt. Slowly add water while mixing until all the flour is wet. Let set for about 30-40 minutes.
• Heat oil to 350-375 degrees in a deep fryer or skillet at least 1½ to 2 inches deep. Place dough on a floured surface and knead lightly. Roll dough to about ½-inch thickness.
• Cut into 3-inch squares, gently pull and stretch each piece and drop into frying oil. Turn when golden brown. Once brown on both sides, remove from the oil. Serve hot.

GREAT-GRANDMA MARGARET'S FRYBREAD RECIPE

Steps:

• Stir your flour, baking powder, and salt together in a glass mixing bowl.
• Then, add warm water and stir into dough.
• Knead the dough on floured wax paper.
• Flatten the dough into palm-size pieces.
• Fry the dough in hot oil (about 350 degrees) for 3 minutes, until it is golden brown.

FRY BREAD I

Steps:

• Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
• Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

HOMEMADE FRY BREAD

Steps:

• Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. , In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, 1 at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels. Serve warm, with butter, honey and fresh lemon juice if desired.

FRY BREAD

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes., Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. , In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

EASY INDIAN FRY BREAD

Steps:

• Whisk together flour through sugar.Stir in yeast.Make a well in the middle of the dry ingredients and pour in water. Gently mix until dough forms.Cover dough with plastic wrap and let sit 15 minutes.Heat oil in a large pot or cast iron pan to 350F.Divide dough into 8 sections and roll each section into a ball. Flatten with your hands to about 6 inches all around.Depending on the size of your pot you can cook up to two at a time, do not over crowd the pan.Cook for about 1-2 minutes per side or until golden brown.Remove from pot and drain on paper towel lined plate.

NATIVE AMERICAN FRY BREAD

Steps:

• Gather the ingredients.
• In a deep, 10-inch cast-iron skillet or heavy saucepan, heat about 1 inch of oil to 350 F. If you don't have a deep-fry thermometer to attach to the pan, dip the handle end of a wooden spoon in the oil. The oil should bubble around it fairly steadily when it's ready. The popcorn method is another option: Place a kernel of popcorn in the oil, and it will pop when the oil reaches 350 to 360 F.
• Meanwhile, combine the flour, baking powder, and salt in a bowl. Mix well to blend.
• Add the milk and stir until the dough holds together.
• Knead 3 or 4 times on a floured surface.
• Divide the dough into 4 uniform pieces and shape each into a ball.
• Using a lightly floured rolling pin, roll each ball of dough into a circle that's about 1/4- to 1/2-inch thick. Make a depression in the center of each round of dough (it will puff up while frying).
• Carefully slide 1 or 2 pieces of dough into the hot oil. Fry for about 1 to 2 minutes on each side, or until lightly browned.
• Remove the fried dough to paper towels to drain.