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Native American 
Fry Bread

Native American Cooking

Fry bread is a versatile bread which is thicker than tortillas. This dough is flattened in the palm of your hand and then fried in hot oil. Drizzle with honey or use as a bread with chili. Bread may be served simply with butter and shredded cheddar cheese.

    3 cups all-purpose flour
    1 teaspoons baking powder
    1 teaspoon salt
    1 ⅓ cups fat-free milk
    Corn oil for frying

1.  In an extra large bowl, use a wooden spoon to mix the flour,
     baking powder and salt. Stir in the milk to form a soft dough.

2.  Flour your hands well and pinch off just enough dough to make
     a handful. Roll into a ball. Flatten and then pat more flour into
     each side. Use your thumbs to press the dough and the other
     four fingers on each hand to spin the dough around so it 
     resembles a steering wheel moving in your hands.

3.  When you can no longer press the dough, pull it slightly      until
     it stretches. The finished piece should be about twice the size
     of your palm and will be oval.

4.  Heat about 2 teaspoons of oil in a 13-inch griddle over
     medium heat. Fry each piece until brown spots appear and
     then turn over and fry on the other side. Bread will puff up
     slightly. Serve warm.

     Hint: May be stored in a plastic bag in the freezer.      

     Makes 8 servings



 

Seasoned with Love
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