Native American Frybread Recipes

FRY BREAD RECIPE

Steps:

• In a medium size bowl combine the flour, salt and baking powder.
• Make a well in the center, and add one cup of the water, drawing in the flour from the sides.
• Only add the remaining ½ cup of water if you see it is still too dry - the dough should be a bit sticky but not sloppy.
• Knead with floured hands to combine and smooth out the mix.
• Set aside to stand for a few minutes while you prepare the pan in which you will heat the oil to fry the bread.
• The oil should be about an inch deep across the bottom of the pan and should be hot -350 degrees Fahrenheit on a thermometer or simply take a tiny piece of dough and put it in the pan - it should start puffing up and sizzling immediately - if it sinks to the bottom the oil isn't hot enough. You don't want the bread to absorb the oil - remember crisp outside, soft inside.
• Cook one fry bread at a time for around 2 minutes, then turn to do the other side.
• Remove with tongs and place on a paper towel to drain the excess oil.
• Serve hot with the various toppings chosen.

NATIVE AMERICAN FRY BREAD

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.

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.

NATIVE AMERICAN FRY BREAD

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.

NATIVE AMERICAN FRYBREAD

Steps:

• 1. Whisk the flour, baking powder and salt together. Combine milk and water in a separate cup.
• 2. Add wet ingredients to flour mixture and stir with a fork to mix well. You will have a soft dough.
• 3. Flour your countertop well with the remaining ¼ cup flour and coat your hands, too.Shape the dough into a cylinder and cut into 4 pieces.
• 4. Pat each piece out into a circle about ⅓" thick (1 cm) and 6″ across.
• 5. Heat the oil to 350 degrees F and fry breads one at a time, for about 2 minutes on each side. Drain upright.

NATIVE AMERICAN FRY BREAD

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.

NAVAJO TACOS (INDIAN FRY BREAD)

Steps:

• In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
• Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
• Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
• In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
• When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
• Add any toppings you like to the base of fry bread and taco mixture, piling it high.

NATIVE AMERICAN FRYBREAD (INDIAN FRYBREAD WITH INDIAN TACO RECIPE)

Steps:

• Place the flour, baking powder, salt and sugar in a bowl, and mix lightly.
• Pour in ¾ of the warm water, stirring with a wooden spoon as you do so.
• Mix it all with the spoon, until you get a soft dough that comes away from the bowl. Add more water if you need it, stop as soon as the dough comes away from the bowl. You'll have a fairly soft, sticky dough.
• Sprinkle some flour over the dough, cover with clingfilm and leave to rest for 30 minutes.
• Flour your work surface liberally and tip the sticky dough onto it.
• Dust your hands with some flour and flatten the dough slightly. Divide it into 8 parts. Take 2 tiny, tiny pinches of the dough and set aside to test the oil later.
• Take one piece and either roll out with a rolling pin or use your fingers to flatten out to about 15cm (6 inches) in diameter. The thinner the dough, the less chewy and crispier the frybread will be.
• Place the flattened bread onto a floured plate and rub some flour over it. Then cover with a damp tea towel. Move on to the next portion, and repeat the process. Pile your dough onto each other, being sure to dust each bread with flour to stop from sticking. And be sure to cover with the damp cloth to stop them from drying out.
• Heat the oil in a wok or frying pan on medium-high heat, making sure that it's about 1½ cm (½ an inch) high.
• Double line a plate with kitchen paper to soak up excess oil, and set aside.
• When the oil is shimmering, drop in a tiny piece of dough. If it comes up immediately, you know the oil is hot enough. If not, repeat in a minute or two.
• Flip your pile of frybreads over, so we will start with the first one we rolled out. This is the one that has had the most resting time, which means that the gluten has had a chance to relax.
• Pick the bread up, dust off excess flour by transferring it from hand to hand a couple of times, then slowly slip it into the hot oil. It will begin to puff up immediately. Cook for 1 minute, then flip over to the other side. Cook until a golden brown colour, then lift and place on the paper lined plate.
• Repeat with the rest of the breads. Serve with taco and topping or the cinnamon sugar.
• Chop up the onion.
• Heat the oil on medium heat and fry the onion for 1 minute.
• Increase the heat to medium-high and add the mince. Brown the mince for 2 minutes, breaking it up with a spatula.
• Tip in the taco seasoning ingredients and fry for 30 seconds.
• Add the sundried tomato paste and stir to mix.
• Add the water and mix well. Cook on low heat for 10 minutes, until the water is all gone and you have a dry mix. Finish off with the black pepper.
• Mix the sugar and cinnamon together.
• If making Indian taco, just pile the frybread with the meat, followed by the taco topping of your choice: cheese, lettuce, tomatoes, etc.
• If having it sweet, just sprinkle as much of the cinnamon sugar as you fancy.

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.