Prep 0 mins
Cook 0 mins
Having grown up in Oklahoma I have eaten fry bread many times. These little fried breads are good with soups or a big pot of pinto beans. They are also tasty with honey, con queso dip, sprinkled with a mixture of sugar/cinnamon or as Indian tacos. Hope you try and enjoy! Not sure of prep or cooking times.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup milk
- 1 1⁄2 cups water (110 degrees)
- Combine the 3 cups of flour, baking powder and salt.
- Add 1/4 cup milk and blend thoroughly.
- Add the 1-1/2 cups of warm water, a little at a time, and knead the dough until it is soft but not sticky.
- Place in a lightly oiled bowl, cover and let stand about 15 minutes.
- Pull off egg-sized balls of dough and roll into balls.
- Flatten the balls into circles about 1/4" thick.
- Punch a hole in the center of each flattened dough so it will puff.
- Fry in a heavy skillet in oil until bubbles appear.
- Turn bread over and fry until golden brown.
- Remove fry bread and place on paper towels for about 1 minute.
- Serve hot.
- You can bite or tear a piece off of the corner and pour in honey or dip breads in con queso dip or use to make Indian tacos (these are made by topping hot breads with taco meat, shredded lettuce, diced onion, diced tomatoes and shredded cheese).
- You can also top with sour cream and salsa.
- (If you want to try the Indian tacos I suggest that you make the balls larger than the called for egg size).
- These kind of tacos have to be eaten with a fork!
- They are delicious!
I gave this recipe 5 stars because the recipe tasted fine. But I was tempter to give it less because there was an error on the quantity of flour needed. I followed the directions to a T and kneaded the dough ( it says to knead it until it is no longer sticky- but smooth) for about 5 minutes or so and it was all sticky- so I added flour and kneaded it in until it became smooth and workable. So I felt the there was too much liquid for the amount of flour listed- I would adjust it to 3 and 2/3 cups of flour with another 1/2 a cup at least to roll your dough. Other than that everything turned out fine...and I ate it with honey and jam. The taste resembles that of scones.
Came out wonderful! (and who cares if fry bread has more than one type of liquid?) We love making frybread regularly, it goes well with everything.
I have to say that I am fairly dissapionted with this recipe. It has the essential ingredients, but is verry inaccurate. First off, for this particular recipe only ONE liquid can be used, but that can be anything from water to apple juice. Second, the preportions of liquid and flour are completely wrong. You need less liquid and more flour if you want the bread to come out right. Third, there are many more things the bread can be used for than the ones listed. Indian Fry Bread can be used for anything, whether it be sweet or savory. If you ask me this recipe made an easy to make, and delicious, Native American recipe way more complex and less tasteful.