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Frybread was developed by women making the best of
what was often poor-quality issue of rations in the new
prison camps (reservations), which included little more
than flour, salt, sugar, coffee, and corn oil. It does
taste quite good, and is very individual even though
almost everybody uses just about the same proportions of
ingredients because it tastes different according to how
you knead and shape it and what kind of oil it's fried
in (See "Fried
in Which Fat?") . The milk is water in
more traditional reservation recipes. Who could get
Health and diet-conscious people will note that fry
bread is not very "healthy" food, with its high-fat
content, and nothing but white flour. ~ Spotted Wolf
Sift all dry ingredients into a large bowl. Add water in small
amounts while mixing by hand. Add water until dough is not sticky and is
like Pizza dough. Use more or less water depending on humidity. Knead
the dough for 5 minutes. Let dough set in bowl for 30 to 40 minutes.
Heat oil (canola is best) in a large cast iron skillet or any heavy pot
able to hold 2 in. of oil.
Form into a ball just a little smaller than a tennis ball. Place on a
cutting board or counter top and press into a 6 to 7 in. disc.
Gently lay dough into hot (375 deg.)oil. When outer edge turns golden
brown, turn dough onto other side.
When frybread reaches desired color, remove and drain on paper towels.
Sometimes the dough will swell. If this happens, simply press to
flatten. Some people will make an indentation in the center to hold Taco
RECIPE SUBMITTED BY:
David Two Stones from Indianapolis, Indiana
Just make white bread dough, and after the first
rising, divide out what you don't need for bread pans, flatten with hands or
roller, cut in pieces or just shape with hands in pieces, and fry in hot
oil---eat hot with real butter and homemade jam!
Warm up 1/2 cup of water in microwave for 5 or 10
seconds. Pour warm water into a bowl and sprinkle all of yeast package until
it is dissolved. Add salt in. Stir 2 TBSP of sugar in, too. Pour 2 1/2 cups
of flour in and stir it. Sprinkle some salt in it. Stir and stir and stir it.
Put another 2 1/2 cups of flour in and stir some more. Pour 1 1/2 cup of warm
water and stir it. Stir it until it is thick.
Then make a dough; cut it half and pat it with some
flour while making a shape of ball out of it. When you are done making
a smooth ball out of dough, let it sit and rise. It will rise within minutes.
You can knead it flat and round like a pizza whenever you are ready to fry
Put vegetable or canola oil in fry pan. I don't recommend vegetable
shortening or lard because it builds up in your heart and can block blood
arteries. Don't use it. It's bad for your health and can shorten your life.
When the oil is finally boiling, put a round flat dough in it and let it
float on it. Don't fry it too long if you want a soft golden frybread. Have a
plate covered with towel paper so you can put a golden frybread on it and let
the grease fall through until the frybread is free from any trace of grease.
This is good for strawberries and whipped cream or honey or powdered sugar or
ground beef with onions or even spicey chunks of Navajo mutton lamb! And
Blessings from 4 directions,
ABOUT MY BACKGROUND: I have
2 Indian bloodlines. From one of my 2 bloodlines, I am 15th generation
descendant of Pocahontas. I am related to her through my Cross
bloodline. I even have records to prove it in case if someone wants to
challenge my claims. Pocahontas's mother was from Mattaponi Tribe. So my tribal
heritage is Mattaponi.
The other bloodline is my other ancestor, Eliza Edwards --she did look Indian
in year 1850 photo but her tribe is unknown (we know she was born in 1828 in
WHY I FOUND THIS RECIPE: I had tested several
different fry bread recipes. But the result was a fry bread that dried
too quickly. I wondered why. Finally, I found a recipe on the internet that
involved yeast and, guess what, the fry bread remained soft all day long and it
tasted like heaven! I guess I have finally found the secret of what makes the
soft texture of fry bread last longer. The answer is yeast.
Hidatsa/Blackfeet -Guest Recipe
R. M. Durbin
4 cups Flour
1 tablespoon Cinnamon sugar mix
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cups Powdered milk
1/2 cup Warm water- add more if needed
In small mixing bowl, mix 1 teaspoons sugar with 2
teaspoons cinnamon. Blend well. Set aside. In largest
mixing bowl, Add flour. Add rest of ingredient except
warm water. Mix well. Make a well in center. Add 1/4 cup
warmed water in center of well. Mix well. Keep adding
warm water until doughy, not runny, texture forms. It
should be stick to the touch texture. Lay out waxed
paper on clean surface and lay it on top with a cloth
covering it for 1 hour. While doing that, heat up oil in
deep skillet (should be hot enough to brown a cube piece
of bread) about half full. Form into ball shape and
flatten with hand until paper thin. Drop into oil when
ready. Fry one side and flip over, using tongs, and fry
on other side. Both sides should be golden brown but not
doughy inside. Drain on paper towel and cover with cloth
to keep warm. Add choke cherry pudding spread on top.
You got there a desert.
NOTE: When storing ,place in tight air sealed
tupper ware container for up to 2 days or more.
RECIPE SUBMITTED BY: R. M. Durbin
.... who learned this from my momma!