Indian Fry Bread Midwest Food

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.

INDIAN FRY BREAD

Steps:

• Mix the flour, baking powder and salt in a bowl. Slowly add the warm water to create a soft but not sticky dough.
• Knead the dough for 5 minutes, then put into a bowl to rest for 30 minutes covered with a clean towel.
• Once the dough is ready heat up your oil. I used a cast iron skillet and 1 pound or 4 sticks of Earth Balance vegetable shortening that was heated to 375'F.
• It is crucial to keep your oil at 375'F to prevent the oil from absorbing into the dough as it cooks. The secret is to keep it hot, but not smoking.
• Once the oil is hot, break off egg sized balls of dough and roll them out to 8-12 inches. You can also roll them smaller if you wish. The thinner they are the crispier the bread will be.
• Once you roll the dough out put a hole in the center of the bread and gently place it into the hot oil away from yourself so you don't get splashed.
• The bread will take a short time to turn golden and puffy. Using tongs, check the underside of the bread. If it is a yellowish shade, gently flip it over and do the other side.
• Set on a plate with paper towels to drain off the excess oil.
• Keep these in a low oven until ready to serve.
• Bon Appetit!

INDIAN FRY BREAD - MIDWEST

Steps:

• Mix flour, baking powder & salt. Gradually stir in oil & water to make a soft dough.
• Stir until dough is smooth & shiny. Cover, set aside 30 minutes.
• Shape dough into 16 balls the size of an egg. Roll out on lightly floured board 1/2 inch thick.
• Heat oil 3 inches deep until hot. Fry dough one at a time, turning with a fork until puffy & golden brown.
• Drain on paper towels.

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.

INDIAN FRY BREAD

Steps:

• Mix flour, baking powder & salt. Gradually stir in oil & water to make a soft dough. Stir until dough is smooth & shiny.
• Cover, set aside 30 minutes. Shape dough into 16 balls the size of an egg.
• Roll out on lightly floured board 1/2 inch thick. Heat oil 3 inches deep until hot.
• Fry dough one at a time, turning with a fork until puffy & golden brown. Drain on paper towels.

INDIAN ( NAVAJO ) FRY BREAD

Steps:

• Heat oil in skillet til hot over med-high heat.
• In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
• mix into ball of dough.
• give about 10 minutes for the dough to rise.
• shape into discs.
• fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).

INDIAN FRY BREAD

Steps:

• Mix flour, non-fat dry milk, baking powder and salt.
• Add lard or shortening & work in with fingers or a pastry blender, until it is evenly combined.
• Stir in 3/4 cup water and mix until the dough clings together.
• Turn dough onto a floured board and knead until smooth and velvety.
• Wrap tightly with saran wrap and let rest for at least 1/2 hour (or longer).
• Divide into 6 portions, or more for smaller breads, then press or roll out on a floured board to make 6-7" rounds (or they can also be rolled out and cut into squares).
• Keep the dough covered until ready for the frying pan.
• In a frying pan, heat about 1-2" of cooking oil to 375*. Cook pieces in the oil until puffy and golden in color, turn and fry the other side.
• Drain on paper towels. Serve warm. If you want to keep them for a day, cool and place in plastic bags, or freeze.
• To reheat place them in the oven at 375* for 5-10 minutes, until warmed.

INDIAN FRY BREAD

Steps:

• Mix flour, baking powder and salt in a large bowl.
• Gradually stir in water until dough is soft without sticking to bowl.
• Knead dough on lightly floured surface for 5 minutes.
• Return dough to bowl and cover with a clean towel.
• Let dough rest for 30 minutes.
• Shape dough into egg-size balls and roll on lightly floured surface to a thickness of 1/2 inch.
• Pat from hand to hand as you would pizza dough until it is 8 to 12 inches in diameter.
• Repeat with remaining dough balls.
• Heat about 1 1/2 inches of oil into a large frying pan over medium heat.
• Cook pieces, turning once until bread is golden brown.
• Drain on paper towels.
• Serve immediately.