INDIAN FRY BREAD
Fry Bread is a beloved tradition in the United States. Serve it up savory as Navajo Tacos or go the sweet side and serve it up with a little honey butter and powdered sugar.
Provided by Rachel Farnsworth
Categories Bread
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183 kcal, Carbohydrate 32 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Sodium 196 mg, Fiber 1 g, ServingSize 1 serving
INDIAN BREAD OMELET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Place a large (about 12-inch) nonstick skillet over medium heat, then add the butter and allow it to melt. Meanwhile, mix the eggs, milk, a pinch of salt and pepper, plus the green chiles and pimientos, if using, in a small pitcher. Pour into the skillet. Add the bread to the eggs, quickly coating the first side of the bread in the eggs (as you would French toast), then turn it over, placing it back in the eggs.
- Allow the eggs to almost set completely, about 2 minutes. Using a spatula, flip the whole omelet over in one motion. Top each piece of bread with the cheese, if using. Fold the side edges of the omelet over the bread, then flip one piece of the bread onto the other, creating a sandwich. Allow the bottom of the sandwich to become toasted and golden, about a minute, then flip the sandwich over and cook until the other side is nice and golden, an additional minute.
- Remove from the skillet and cut in half. Serve with ketchup or spicy mustard if desired.
INDIAN FRY BREAD
Recently we went to arizona and had this yummy treat so had to find the recipe as soon as we got home.. You can make them bigger which I will do next time, the circles go really quick.. :)
Provided by faith58
Categories Breads
Time 23m
Yield 5 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 273.7, Fat 0.7, SaturatedFat 0.1, Sodium 344.9, Carbohydrate 57.6, Fiber 2, Sugar 0.2, Protein 7.8
INDIAN FRY BREAD
This crisp and bubbly bread is wonderful for Indian tacos or served as a dessert with powdered sugar or sugar and cinnamon. We put refried beans, Mexican-seasoned ground beef, grated cheese, lettuce, tomatoes, black olives, salsa, and sour cream on top to make a great main dish for dinner.
Provided by Stargazer42
Categories Bread Quick Bread Recipes
Time 16m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 123 calories, Carbohydrate 19.3 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 214.8 mg, Sugar 0.1 g
INDIAN FRY BREAD
Many Native Americans have a recipe for Fry Bread. This one listed is not ours. We have perfected our own and we hold ingredients that make ours special. One of those is tinpsula. This is a food widely used by many Native Indian tribes, and was one of the primary foods used by the plains Indians. Although tinpsula makes our bread different, there is much more than that that goes into our processes of Fry Bread.
Provided by Food Network
Categories side-dish
Time 55m
Number Of Ingredients 5
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 (THE PIONEER WOMEN) RECIPE - (4.1/5)
Provided by rdhch
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder and salt in a medium bowl. Stir with fork as you pour in the milk, keep stirring for a bit to get it to come together as much as possible. Add enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 45 minutes to rest. When ready to make the fry bread, heat about 1" to 2" Crisco in a large skillet over medium-high heat. Grab a plum-sized piece of dough and press it into a circle with your fingers; place it on a clean surface and begin pressing in the center and work your way out, stretching as you go. When the circle is 4" to 7", carefully drape it in the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds. Remove fry bread to paper towel-lined plate and allow to drain while the other bread is fried. Serve warm!
AMERICAN INDIAN FRY BREAD
I used to work at an American Indian reastraunt Where I ate these at least once a day. Sometimes with a little butter other times as a Navajo Taco. Also try the Tostada.
Provided by TammieV
Categories Breads
Time 13m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 167.5, Fat 2.1, SaturatedFat 0.8, Cholesterol 4.3, Sodium 206.4, Carbohydrate 31.5, Fiber 1.1, Sugar 0.2, Protein 5
INDIAN FRY BREAD - MIDWEST
Southwest fry bread is flat, growing up in the midwest we used to have soup with fry bread that had nooks and crannys that butter, honey and jelly pooled into. So far this is the best recipe to mimick that fry bread we had at school.
Provided by Chemaine
Categories Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 119.5, Fat 0.9, SaturatedFat 0.1, Sodium 260.2, Carbohydrate 24.2, Fiber 0.8, Sugar 0.1, Protein 3.2
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- Once dough is done sitting, divide it into 12 even pieces and stretch each out until it is very thin. Make sure to avoid letting the dough rip. It is okay if the dough isn't perfectly shaped.
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