Saturday, June 8, 2013

Fry Bread

This is a recipe that was given to me by one of my students (hi, Kendall!). Fry bread is a Native American dish, and there are dozens of different recipes.  This one is from Kendall's Choctaw grandparents, I believe.

  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ¾ cup milk
  • ½ cup of water
  • Vegetable oil or lard for frying (Lard is best!)

Mix the flour, salt, baking powder and milk together in a bowl.

Add ½ cup of water and stir until it starts to form the dough. You want it to be just barely not sticky.

Once the dough is right, pinch out small egg shaped balls and roll or pat into flat discs about as big around as your outstretched hand and maybe 1/4 an inch thick (or even thinner if you like'm thinner).  Some people prick the discs with a fork all through at this point; some don't.  If you don't they will puff up as they cook.  If you like'm puffy don't prick the discs.  If you don't like them puffy do. 

Heat your oil to 350 and cook one at a time. Cook until golden brown on both sides.  If you've got a lot of oil you can hold the bread under the oil with your fork.  Otherwise, turn the bread over halfway through the cooking.

Drain on a paper towel. 

If you're eating with meat, and they're puffy, slit them open and put the meat and fixin's inside.

If you're eating with sweet (like honey or jam or syrup) drizzle the sweet over the fry bread.

Yum, is all I got to say.

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