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Hello All,
I was just wondering if any of you have parents or grandparents who still continue to make indian bread? Also how do they make it. My mother and aunts have this certain bread they make just wondering if any of you have this custom in your family.
Linda
Quest,
I have a couple recipes for fry bread that I will be glad to share with you. They are both simple to make. You probably already have the ingredients to make them.
Many Blessings to you,
tasheaka
Here they are hope you enjoy!
2 cups of all purpose flour
1/2 teaspn of salt
1 cup of cool tap water
3 teaspn of baking powder
Cooking oil of your choice
Mix flour, salt and baking powder and slowly stir in tap water
mix with fork , toss and shape bread drop into cooking oil and fry until golden. remove from skillet and place paper towel or paper poke to absord oil.
This one is quick!
2 cups selfrising flour
1/2 teaspn salt
1 cup of buttermilk
Mix flour and salt, slowly ad buttermilk, then work into individual shaped patties and fry in hot oil until brown. Allow oil to drain off on paper poke or paper towel. Funny that this same receipe can be used to make potatoe cakes by adding 2 cups of mashed potatoes and 1 cup of selfrising flour. Really tasty!
My daughter and I make fry bread all the time. Our recipe is similar to those already posted. I got mine from my Sioux-Blackfoot friend way back in the 1970’s. But she used water. I prefer milk instead. Makes it fluffier IMHO
INDIAN FRY BREAD
3 Cups Flour
1 TSP baking powder
Dash of salt
Milk – enough to make a stiff dough
Mix and make into 4 inch patties and fry in hot oil or lard until brown on both sides.
Thanks Tasheaka for your two recipes. I think I’m gonna try your recipe for the one with the self-rising flour and the buttermilk. That sounds yummy! Thanks for sharing it with us. Now y’all have made me hungry for fry-bread..I’m gonna have to make some tonight. LOL
You are welcome, hope you enjoy it. Cooking is one of my hobbys and I never have a shortage of reciepe’s!
Tasheaka
Hey, Tasheaka, good to see you hereabouts.
I have a totally unorthodox frybread recipe. Baking powder has a funny aftertaste for me, but I love yeast breads, so I make mine with yeast. I use my food processor and adapt an old Mediterranean style bread recipe of mine.
I process 2 cups of flour with a teaspoon of salt and a tablespoon of sugar and a pack of quick rising yeast. Then, while it’s running I slowly dribble in some very hot water, hot as I can stand it to the touch. I add it till a ball of dough forms. I check it, it shouldn’t be too hard, about soft as a pillow without being sticky. The trick is adding the water slowly and testing it for the right consistency. You won’t use more than a cup of water. Then let it run for about four minutes to let it knead thoroughly. The temperature of the dough will feel feverish.
Shut the machine off and let the dough sit inside for about 20 minutes. It will rise tremendously. Remove, form into about six balls, roll them out with a rolling pin till they’re almost as thin as tortillas.
In the meantime, heat about an inch of olive oil in a frying pan. When a pinch of dough fries snappily, start frying the bread, one disc at a time. It goes very quickly, turn when brown. Take the frybread out and stand it vertically in a colander, making sure the oil drips off, pat it with paper towel to remove any oil that remains.
These are so light they hardly seem fried. The dough’s been kneaded so much the oil can’t penetrate it.
Well Howdy Linda,
I like the sound of this recipe, I have all the ingredients for this one and will try it. We try to stay away from heavy cooking oil if possible, never tried it this way but the weekend’s coming and my kitchen is my playground. Yeha
Tasheaka
Hi Linda 🙂 A friend of mine used to make frybread from yeast dough. It was so light and yummy! My problem is that I don’t want to wait for it to rise. LOL But I’ll try it this way when I get some time or the next time my daughter makes bread I’ll go to her house and make some fry bread with her
The way you describe your yeast fry bread sounds like what they call ‘elephant ears’ up here in Oregon. They make them really flat and large and then smear butter and toppings on it which can range from jellies to whatever. My fav is to put strawberry cream cheese on it instead of the butter. OH yum!
We also to make Fry Bread ‘tacos’. We’d fry up a bunch of bread and then smother it with chili, cheese, lettuce, tomatoes and whatever else we want to put on it. Of course, when you make it the regular way, the fry bread is too fat to fold, so we just put it on a dish and use a fork. Yum!
Ok call me silly for not knowing, but is it fry bread with two words or frybread with one word? I have seen it both ways over the years.
Ladies,
Do you know of any NA stores that are devoted to more than clothing and tourist type trinkets in the Virginia or Maryland area? I don’t want to get everything online. I have young children and just as I take them to the grocery store and involve them in the shopping experience I would like for them to learn about their heritage through every day experiences? I tried making fry bread and had no guidance, so it was yucky. I also tried a host of other recipes that I had to add a lot of familiar ingredients to-to the point where it was no longer authentic to get my family to partake. Any suggestions?
Deirdre
I learned to make frybread on my own after having some at the pow wows…found a recipe similar to the one that you had. I just make the dough and form them with my hands into disc shapes, keeping them pretty thin as they will plump up when placed in the oil.
It was not hard to make, just can’t have any interruptions in the kitchen when frying it. I have found that when making enough for a family, you can keep it warm in a 200 degree oven on paper towels for a short while.
This is one of Dreaminghawk’s favorite things to eat…we put them on a plate and top them with all the toppings just like a taco. Never seem to have enough left to make with the powdered sugar and all.
We always look forward to pow wows for good indian tacos and buying from the vendors for local made items. Although, we did find an interesting store in Williamsburg that was selling local made NA items….think the name was The Trading Post. There was another store in a shopping center, but, I can’t remember the name…it was just down the street from Lightfoot Pottery.
Oh YES! I can’t live without it! Hot with honey & Cinnamon. I have to have me some atleast once a month! I’ll have to try that yeast one. That sounds really good. Thank you Linda. We love the tacos, too. Glenn piles all kinds of spicy things on his.;)
I have a recipe for Fry Bread that I had gotten from Barona Valley Casino, in CA
I havent yet made any, but I have eatten it, several times.
It is delicious with the butter, cinnimon and Honey
Barona Valley Ranch Fry Bread
1 lb. all purpose flour
1/2 tsp salt
3/4 hot water
1 1/2 tsp baking powder
4 tb shortening
yields 24 portions
Method
Mix the salt and the baking powder with the flour.
Cut the shrtening into the flour mixture until well blended.
Place all into the spiral mixer and add the water slowley to form the dough.
Mix gently for several minutes and check for dough feel.
Remove from the mixer and place on the bench,divide the dough into 4 small rounds and knead untio firm.
Place under wet towels and let rest .
For the fry bread break off 2 ounce pieces and roll round and flat to cook in hot oil at 500 degrees for several seconds on each side.
The finished product shoudl be soft and light in texture absorbing little to no oil.
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