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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Frybread is the most versatile of breads - you can top it with beans, meat, savory vegetables, dress it like a taco, dip it in chili, or drizzle it with REAL maple syrup or honey. My clan loves it with honey, and I'm not sure how many the recipe makes because it goes as fast as it comes out of the pan! Read more ! Ingredients:
1 tablespoon baking powder |
1 half (tea)spoon salt |
3 cups unbleached flour (i prefer whole wheat or graham) |
2 cups buttermilk (may not need all of it) |
light oil, like canola, safflower or sunflower |
good heavy deep pan (i use the same cast iron skillet i use for cornbread) |
Directions:
1. Sift the flour; whisk in dry ingredients. Add the milk a little at a time - you want a smooth dough you can handle, but not too sticky, and both elevation and humidity can affect how much milk you will need.
2. Do not overmix the dough - it will make the frybread tough!
3. Drizzle a little oil over the dough and let it rest for a half hour.
4. Bring about and inch of oil to a slow boil in the skillet. Keep the oil hot - quick frying makes crispy frybread.
5. Take a handful of dough (1/4-1/3 cup) and shape into a disk about the size of your palm. Holding the disk by the edge, turn the dough, gradually stretching it to a 5-6 inch diameter.
6. Ease it into the oil, and fry 2-3 minutes per side, until golden. Place on paper towels to drain excess oil.
7. Wonderful hot or cold.
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