Recipe by Octavia08
Marge Pahmahmie was well know for her fry bread in Horton Kansas. She use to make dishpan's of dough for many of the Indian functions! This is a smaller version of her recipe, for 5 or 6 rounds of bread.
Top Review by Annacia
Great recipe. I made mine to use for Indian Taco's. I haven't had them in ages but when I found this recipe I knew that it was time to revisit these yummies! The recipe makes perfect fry bread that is puffy and delicious. Made for Pic A Chef, Spring 2013
- 473.18 ml flour
- 4.92 ml salt
- 9.85 ml baking powder
- 4.92 ml active dry yeast
- 28.39 ml powdered milk (2 Tablespoons)
- 4.92 ml sugar
- warm water
- vegetable oil (for frying)
Directions See How It's Made
- Mix all dry ingredients well. Add enough water to make biscuit like dough.
- Take about 3 Tablespoons of dough, make into ball and roll in flour.
- Using hands stretch to thin flat rounds (like pancakes).
- Make two 1 inch slits in the center of the round.
- (I just poke my finger through to make two holes.).
- Fry in oil at 365 degrees until lightly browned, turning once.
- The oil should be about 2 inches deep in pan, keeping oil hot.