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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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They have no sub-category for Native American cuisine!!! That's a shame because I've loved fry bread at local pow-wows for years and just today I learned how to make it myself. Thanks goes to Nativeprincess' fry bread recipe for reminding me that even though I have no food and no money, I can still make something spectacular. Read more . [Frybread] Though I didn't quite use her recipe, Ingredients:
3 cups unbleached flour, sifted |
1/2 cup dry powdered milk (i used non-dairy coffee creamer) |
1 tbs. baking powder |
1/2 tsp. salt (i may have used a touch more; as you might've already guessed, i have a heavy hand.) |
1/2 cup warm water or milk (i used whole milk, i had just enough left!) |
2 quarts oil for deep frying |
my only addition to this was a pinch of granulated sugar. not sure how much of a difference it made but my gods did it come out delicious |
Directions:
1. This is what the original recipe said:
2. Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy.
3. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth.
4. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375ยบ).
5. Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time.
6. Using a long-handled cooking fork or tongs, turn the dough one time.
7. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.
8. Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.
9. Hint: The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.
10. ...................................
11. What my dumb white ass did because I got confused as to which recipe I was looking at:
12. I kneaded the dough with a bit added flour until it formed a doughy ball. I covered it with saran wrap and stuck it in the fridge for 45 minutes. Then I thought I had to use a rolling pin to make them flat but I don't have a rolling pin, so I just used my fingers, which made them a little bumpy and uneven. I didn't care, I got the oil mad hot and tossed in my bumpy, uneven disks of dough and fried those suckers until they were perhaps a tad darker than golden brown.
13. But I totally did the paper towel thing right. ZOMG, so good. SO good. Try it!!! You know you wanna.
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