Three Sisters Fry Bread Recipes

TRADITIONAL BANNOCK AND BERRIES RECIPE

Steps:

• Preheat vegetable oil in a deep frying pan to 350 degrees Fahrenheit. (It's also possible to bake or cook the bannock over an open flame).
• Mix flour, sugar, baking powder, and salt together in a medium-sized bowl.
• Add water and mix until dough becomes thick and sticky. Do not over mix or the dough will become tough.
• Roll the dough into a large ball and slice into 12 equal pieces.
• Flatten each ball of dough with your hands.
• Drop dough into the oil and fry until it is golden brown on both sides and soft, but cooked inside.
• For the raspberry compote cook the berries in a saucepan over medium heat until soft.
• Add sugar, lemon juice, rind, and salt.
• Continue cooking until the sugar is dissolved.
• Serve bannock drizzled with compote.

THREE SISTERS' FRY BREAD

Steps:

• In mixing bowl combine flour, cornmeal, sage, baking powder and salt. Mix.
• Stir in the pinto beans and squash. (I pureed the beans and the squash in a mini food processor using a small amount of the bean cooking liquid to help it blend.).
• Add a little warm water (for the test recipe I only used a few tablespoons of water) as needed to make a soft but not sticky dough.
• In a skillet (I used our faithful 10" Lodge cast iron skillet), add some oil and heat the skillet to medium heat.
• On a floured work surface, divide the dough into 6-8 pieces (or 12-16 for mini fry bread). Flatten to form patties (a tortilla press lined with wax paper worked well for this step). I found it better to flatten the dough to a thinner 1/4" thickness. They cooked better and crispier than the thicker ones and were cooked all the way through.
• In the hot cast iron skillet, carefully add the flattened dough pieces in batches; do not crowd.
• Fry bread pieces 3-5 minutes on each side until golden brown.
• Drain on paper towels and serve hot.