Prep 15 mins
Cook 15 mins
I've lived on the Seneca Nation of Indians Reservation now for over 35 years and used to always get this bread when I went to the annual pow wows. This is an authentic Seneca (A tribe of the Iroquois Federation) recipe and is good to eat either warm or cold. I enjoy taking several to work to snack on during the day.
- 473.18 ml flour
- 0.59 ml salt
- 9.85 ml baking powder
- 59.14 ml dry milk
- 236.59 ml warm water
- 59.14 ml shortening or 59.14 ml lard
- In a bowl combine all except the shortening or lard.
- Mix until batter is smooth.
- In a skillet heat shortening or lard on medium heat till melted.
- Using a wooden spoon scoop a large spoon full from the bread batter and place it in the shortening.
- Let cook about 30 seconds or until bottom is firm enough to slip spatula under and flip over.
- Carefully turn the dough over and press with spatula to flatten.
- You may have to press it down several times.
- When it gets light brown around the edges turn it over and cook till edges are browned.
- Serve warm or place in baggies after cooling and eat as desired.
These tasty little pan-fried biscuits are very good and super fast to prepare! It took me a little more than 1 cup of water to make a batter consistency. I fried the first half in canola oil (didn't have any shortening or lard) and then I experimented and fried the second half of the recipe in a lightly oiled non-stick pan. The canola batch was a lot more flavorful, but the non-stick batch was a lot lighter. The dry milk really added richness to the bread. Thank you for this relaying this terrific Seneca recipe!
Great bread! I used a little extra salt. So yummy with honey! I ate it with some curried cauliflower and potatoes too. Crispy on the outside and soft on the inside.
Good stuff. First time making fry bread of any type. I did have a little trouble wih the batter as it needed more water than it called for, but I live at a slightly higher elevation. Great recipe and thanks for posting it.