Indian Fry Bread Midwest Recipes

INDIAN FRY BREAD TACOS

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

AMERICAN INDIAN FRY BREAD

Steps:

• Heat oil in skillet til hot over med-high heat, but not smoking.
• In a large bowl, Combine the rest of the ingredients to make dough.
• Shape into round disks.
• Fry shaped dough in hot oil til brown and crispy.
• Serve hot.
• Traditionally you would eat this with stew.
• Or top with some honey.
• I personally like to spread a little butter on it.
• Two other popular choices, make chili.
• Pile Chili on top and add a little cheese, lettuce and tomato for a"Navajo Taco" Or use the round as your base for a Tostada, add taco meat, beans, cheese, lettuce, tomato and Guacamole.
• See my Creamy Guacamole recipe.

INDIAN FRY BREAD (NAVAJO TACOS)

Steps:

• Combine flour, baking powder, and salt in a large bowl. Pour in milk; mix thoroughly. Pour in warm water gradually, kneading dough until soft but not sticky. Cover with plastic wrap and let dough rest, about 15 minutes.
• Pinch off egg-shaped balls of dough and place on a flat work surface. Roll out into 1/4-inch thick rounds. Make a small hole in the center of each round.
• Melt shortening in a deep fryer or large saucepan. Working in batches, fry dough rounds in hot shortening until bubbly and golden, 1 to 2 minutes per side. Drain on paper towels.

INDIAN FRY BREAD - MIDWEST

Steps:

• Mix flour, baking powder & salt. Gradually stir in oil & water to make a soft dough.
• Stir until dough is smooth & shiny. Cover, set aside 30 minutes.
• Shape dough into 16 balls the size of an egg. Roll out on lightly floured board 1/2 inch thick.
• Heat oil 3 inches deep until hot. Fry dough one at a time, turning with a fork until puffy & golden brown.
• Drain on paper towels.

INDIAN FRY BREAD

Steps:

• Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
• Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
• After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

INDIAN FRY BREAD

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

HOW TO MAKE OJIBWE STYLE FRYBREAD

Steps:

• Pour flour into one of the medium sized bowls. Push flour to the sides of the bowl making a hole in the middle, the hole in the flour will imitate another bowl.
• Mix milk with water and microwave for two minutes. Pour into the flour bowl.
• Add yeast or baking powder and let stand for 3 or 4 minutes, so the yeast can mix with the liquid.
• Add sugar and salt.
• Start mixing slowly pulling in small amounts of the flour.
• Make sure not to let any lumps of flour be present in the mixture Mix until too thick to mix with spoon or whisk.
• Use hands to mix in remaining flour into developing bread.
• Oil the sides of the 2nd medium sized bowl and transfer dough.
• Knead for 1 to 2 minutes (do not over knead).
• Let dough rise for 1 to 2 hours or until it rises to a considerable amount close to double its size (covering the bowl of dough with a towel helps the process).
• Fill medium sized skillet halfway with cooking oil and heat on medium-high heat Throw in a small piece of dough to make sure the cooking oil is ready to fry in.
• Be careful to not start a fire!
• Grease your hands because dough will be sticky.
• Tear a chunk off your dough then start pancaking (like making a hamburger patty) and stretching into a circular shape.
• Then tear a small hole in the middle to be sure the middle cooks.
• Fry bread pieces may be whatever size you would like.
• Place dough in the oil and cook until golden brown. Flip and repeat on the other side until done.
• Enjoy your bread, top with butter, sugar, honey or good old fashioned taco meat with cheese, lettuce, tomatoes (onions & sour cream optional) to make a famous Indian Taco