Native American Bread Recipes

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NATIVE AMERICAN FRY BREAD



Native American Fry Bread image

Very easy recipe for fried bread used to make Indian Tacos. OR you can eat them with butter, or add honey or jelly! You can also slice in half and use as hamburger buns. Many possibilities. Sometimes I use garlic salt and eat them with spaghetti. They make great dippers for chili too! To make the indian tacos you just put your favorite taco ingredients on top and enjoy!

Provided by Dissie

Categories     Breads

Time 35m

Yield 6 breads, 6 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon seasoning salt or 1 teaspoon table salt
1 cup steaming tap water
vegetable oil (for frying)

Steps:

  • Mix ingredients together with a fork in a medium bowl. (will be sticky).
  • Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for atleast 20 minutes, but leaving longer makes the bread fluffier.
  • When you are ready to make the bread, heat vegetable oil, atleast 1 inch deep or deeper in a frying pan or electric skillet. (around 375 degrees) Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn't immediately float, oil is not hot enough.
  • When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a small hole in the center of the dough with your fingers, and carefully lay in the hot oil.
  • Let dough brown to a golden brown before turning over and frying other side.
  • Drain on paper towels and serve immediately.

Nutrition Facts : Calories 152.8, Fat 0.4, SaturatedFat 0.1, Sodium 183.6, Carbohydrate 32.4, Fiber 1.1, Sugar 0.1, Protein 4.3

NATIVE AMERICAN FRY BREAD



Native American Fry Bread image

It's been a favorite of mine since I was little that my grandma made every year for Christmas.

Provided by Nikki

Categories     Bread     Yeast Bread Recipes

Time 44m

Yield 12

Number Of Ingredients 7

6 cups all-purpose flour, or more as needed
3 tablespoons white sugar
1 ½ tablespoons baking powder
1 ½ teaspoons salt
1 (.25 ounce) package quick-rise yeast
2 cups warm water
oil for frying

Steps:

  • Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
  • Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
  • Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 51.5 g, Fat 8 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 476.3 mg, Sugar 3.3 g

INDIAN FRY BREAD



Indian Fry Bread image

Many Native Americans have a recipe for Fry Bread. This one listed is not ours. We have perfected our own and we hold ingredients that make ours special. One of those is tinpsula. This is a food widely used by many Native Indian tribes, and was one of the primary foods used by the plains Indians. Although tinpsula makes our bread different, there is much more than that that goes into our processes of Fry Bread.

Provided by Food Network

Categories     side-dish

Time 55m

Number Of Ingredients 5

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups warm water
Oil, for frying

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.

NATIVE AMERICAN FRY BREAD



Native American Fry Bread image

This classic Native American fry bread is deep-fried to puffed-up perfection. Serve this delicious bread with a meal or make fry bread tacos.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 16m

Number Of Ingredients 5

3 cups vegetable oil (or enough for 1-inch depth, for frying; or shortening)
1 cup all-purpose flour , plus more for dusting
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Gather the ingredients.
  • In a deep, 10-inch cast-iron skillet or heavy saucepan, heat about 1 inch of oil to 350 F. If you don't have a deep-fry thermometer to attach to the pan, dip the handle end of a wooden spoon in the oil. The oil should bubble around it fairly steadily when it's ready. The popcorn method is another option: Place a kernel of popcorn in the oil, and it will pop when the oil reaches 350 to 360 F.
  • Meanwhile, combine the flour, baking powder, and salt in a bowl. Mix well to blend.
  • Add the milk and stir until the dough holds together.
  • Knead 3 or 4 times on a floured surface.
  • Divide the dough into 4 uniform pieces and shape each into a ball.
  • Using a lightly floured rolling pin, roll each ball of dough into a circle that's about 1/4- to 1/2-inch thick. Make a depression in the center of each round of dough (it will puff up while frying).
  • Carefully slide 1 or 2 pieces of dough into the hot oil. Fry for about 1 to 2 minutes on each side, or until lightly browned.
  • Remove the fried dough to paper towels to drain.

Nutrition Facts : Calories 289 kcal, Carbohydrate 26 g, Cholesterol 2 mg, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, Sodium 330 mg, Sugar 2 g, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 0 g

AMERICAN INDIAN FRY BREAD



American Indian Fry Bread image

I used to work at an American Indian reastraunt Where I ate these at least once a day. Sometimes with a little butter other times as a Navajo Taco. Also try the Tostada.

Provided by TammieV

Categories     Breads

Time 13m

Yield 8-10 serving(s)

Number Of Ingredients 7

vegetable oil (for frying)
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon sugar
1 teaspoon oil
1 cup warm milk

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.

Nutrition Facts : Calories 167.5, Fat 2.1, SaturatedFat 0.8, Cholesterol 4.3, Sodium 206.4, Carbohydrate 31.5, Fiber 1.1, Sugar 0.2, Protein 5

NATIVE AMERICAN INDIAN FRY BREAD



Native American Indian Fry Bread image

There are a few variations of American Indian Fry Bread, according to the region, and some use yeast while others use baking powder. Some are rolled out and some are patted flat in the palms of the hands. This is a basic one that I use. It's very simple and easy to double, triple, or halve it. The rule is 1 tsp of baking powder to 1 cup of flour and a pinch of salt. Enough water to make a dough, knead it until its not sticky. You can let it rest or not. Divide into balls that will result in a flat round of about 4 inches. Flour the hands and then put a ball in the palm of one hand and press it with the palm of the other, and then reverse, till it is about 1/2 inch flat. Poking a little hole in the middle prevents it from puffing up too much. Then they are deep fried till golden brown, but I don't like to use a whole lot of oil so I use only about 3 inches deep; enough to cover the risen bread, but at least 3 of inches is necessary. Toppings can be such as confectioners' sugar, honey, butter, tomato sauce, jelly, or whatever suits your fancy. This recipe is a lot like Dissie's, and Dissie had hers up first. I changed the title from Native American Fry Bread to Native American Indian Fry Bread just because there are already a few with the former title, so to tell this one from those.

Provided by Rainbow - Chef 5368

Categories     Breads

Time 30m

Yield 4 breads

Number Of Ingredients 6

1 cup flour
1 teaspoon baking powder
1 smidgen salt
water, to make a dough
oil (for frying)
tomato sauce or honey

Steps:

  • Mix the dry ingredients in a bowl. Slowly add enough water to make a stiff dough.
  • Place dough on a floured surface and knead just till smooth and not sticky.
  • Let it rest for 30 minutes , or go right to next step.
  • Divide the dough into large enough balls to make a 4" round.
  • Preheat oil in a frying pan or deep frier, enough oil to float the risen bread. When the oil 'spits' upon sprinkling a few drops of water into it then it's ready.
  • Flour the hands and put a ball in the palm of one hand while pressing it flat with the palm of the other hand, then reverse having the dough in the other hand and pressing with the other hand, till it is about 1/2" thick.
  • Poke a little hole in the middle with the tip of the little finger.
  • Place the flattened dough into the hot oil and fry on one side until golden and then flip and fry the other side.
  • Remove fried dough from the oil and place on a plate with a paper towel on it to absorb excess oil.
  • Serve hot and let each person add their own topping.

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