Lakota Fry Bread Food

NATIVE AMERICAN FRY BREAD

Steps:

• 1. 1. Place the dry ingredients into a bowl and mix well. Add water a little at a time, using your fingers to mix everything completely. Make into round balls about the size of an apricot. Stretch the ball of dough out to size you want without tearing the dough. You can roll it out round shape and 1/2" thick.
• 2. Heat cooking oil and place the stretched/rolled dough in. It will splatter so watch out. Takes about 1 minute to get a golden brown color, then flip it over and cook the same. Place on paper towel to drain.
• 3. Condiments: place refried beans on first, then meat of choice..ground beef, lamb...add cutup tomatoes, onions, lettuce if you want, top with grated cheddar cheese and a salsa...Very good.. The Hopi's will make a hole in the middle to turn the bread over while cooking with a stick..Navajo's do not.. TIP:Fry bread can be used to tear in pieces and use to dip in pinto beans, white beans, etc.

LAKOTA FRY BREAD

Steps:

• Mix dry ingredients, excluding yeast, in a large bowl. Mix warm water with powdered milk. Add milk mixture to dry ingredients. Add eggs and melted butter. Mix well. Add dry yeast, mix all ingredients well.
• Knead dough until it has a good consistency and form into a ball. Grease a large bowl and put ball of dough into the center. Let the dough rise to the top of the bowl, about 30-60 minutes. Punch down dough and allow rising once again to the top of the bowl.
• Then, using an electric skillet or large frying pan, heat enough vegetable oil to cook several disks of dough at once. Let oil heat to 160-180 degrees Fahrenheit. To test to see if the oil is hot enough, put a little piece of dough in the oil. If it sizzles and begins to brown, the oil is ready.
• From the large bowl of dough, pull a small piece off and form into a small ball. Flatten the ball into a disk, about ½ inch thick and 4 inches in diameter. Punch a small hole in the center of the disk and put gently into the hot oil. Cook until browned on one side, then turn over. When both sides are golden brown, drain the bread on paper towels.

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.

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.

NATIVE AMERICAN INDIAN FRY BREAD

Steps:

• Mix the dry ingredients in a bowl. Slowly add enough water to make a stiff dough.
• Place dough on a floured surface and knead just till smooth and not sticky.
• Let it rest for 30 minutes , or go right to next step.
• Divide the dough into large enough balls to make a 4" round.
• Preheat oil in a frying pan or deep frier, enough oil to float the risen bread. When the oil 'spits' upon sprinkling a few drops of water into it then it's ready.
• Flour the hands and put a ball in the palm of one hand while pressing it flat with the palm of the other hand, then reverse having the dough in the other hand and pressing with the other hand, till it is about 1/2" thick.
• Poke a little hole in the middle with the tip of the little finger.
• Place the flattened dough into the hot oil and fry on one side until golden and then flip and fry the other side.
• Remove fried dough from the oil and place on a plate with a paper towel on it to absorb excess oil.
• Serve hot and let each person add their own topping.

NATIVE AMERICAN FRY BREAD

Steps:

• Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
• Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
• Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.

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.