Native American Frybread Food

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.

NATIVE AMERICAN FRYBREAD

Steps:

• 1. Whisk the flour, baking powder and salt together. Combine milk and water in a separate cup.
• 2. Add wet ingredients to flour mixture and stir with a fork to mix well. You will have a soft dough.
• 3. Flour your countertop well with the remaining ¼ cup flour and coat your hands, too.Shape the dough into a cylinder and cut into 4 pieces.
• 4. Pat each piece out into a circle about ⅓" thick (1 cm) and 6″ across.
• 5. Heat the oil to 350 degrees F and fry breads one at a time, for about 2 minutes on each side. Drain upright.

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:

• 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.

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.

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.

CRISPY NATIVE AMERICAN FRY BREAD

Steps:

• Mix the dry ingredients together, mix the egg and the water, add to the dry mixture.
• Add flour or water to adjust mixture to a very soft dough mixture.
• Put dough on a well floured board.
• Roll out to about a 1 inch thickness.
• Let set for about 15 minutes.
• Cut into what ever size you would like.
• Batter makes about 25 pieces.
• Deep fry in hot oil, just enough to brown on each side.
• Put on a paper towel to get some of the oil off of the bread.

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.

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.