Ojibwe Zaasakokwaan Native American Fried Bread Recipe 45 Food

HOW TO MAKE OJIBWE STYLE FRYBREAD

Steps:

• Pour flour into one of the medium sized bowls. Push flour to the sides of the bowl making a hole in the middle, the hole in the flour will imitate another bowl.
• Mix milk with water and microwave for two minutes. Pour into the flour bowl.
• Add yeast or baking powder and let stand for 3 or 4 minutes, so the yeast can mix with the liquid.
• Add sugar and salt.
• Start mixing slowly pulling in small amounts of the flour.
• Make sure not to let any lumps of flour be present in the mixture Mix until too thick to mix with spoon or whisk.
• Use hands to mix in remaining flour into developing bread.
• Oil the sides of the 2nd medium sized bowl and transfer dough.
• Knead for 1 to 2 minutes (do not over knead).
• Let dough rise for 1 to 2 hours or until it rises to a considerable amount close to double its size (covering the bowl of dough with a towel helps the process).
• Fill medium sized skillet halfway with cooking oil and heat on medium-high heat Throw in a small piece of dough to make sure the cooking oil is ready to fry in.
• Be careful to not start a fire!
• Grease your hands because dough will be sticky.
• Tear a chunk off your dough then start pancaking (like making a hamburger patty) and stretching into a circular shape.
• Then tear a small hole in the middle to be sure the middle cooks.
• Fry bread pieces may be whatever size you would like.
• Place dough in the oil and cook until golden brown. Flip and repeat on the other side until done.
• Enjoy your bread, top with butter, sugar, honey or good old fashioned taco meat with cheese, lettuce, tomatoes (onions & sour cream optional) to make a famous Indian Taco

OJIBWE ZAASAKOKWAAN (NATIVE AMERICAN FRIED BREAD) RECIPE - (4/5)

Steps:

• Heat your electric skillet to 400 and fill with vegetable oil 1/2" deep. A deep fryer might also be used. Mix dry ingredients together well in a medium sized bowl. Beat egg separately and add to dry ingredients. Heat milk for 45 sec to a minute in the microwave and add slowly to the mixture. Begin kneading in the bowl and once it seems a little more uniform, turn it out onto your "flour'd" kneading surface and knead for a minute or two. Role the dough out until it is (ideally) 1/2 an inch thick. Once the dough is a uniform thickness, cut it into 2″ wide strips. A pizza cutter would be perfect for this. Next cut a slice through the middle of each piece of dough. Leaving the ends intact. You are then ready to fry your bread! Place them in the oil carefully, and let them brown for a minute or two before turning and doing the same to the other side. Remove from the oil and let drain on a paper towel laden platter.

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.

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.