Indian Fry Bread

"This past weekend my DH and I went up to the Indian Pueblo Cultural Center here in Albuquerque and attended some interesting talks about Native seed gathering and food. This recipe was included in the offerings. It was delicious. The cooks put assorted toppings on the fry bread. It was my first time trying it and I thought it was delicious."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 30mins
Ingredients:
5
Yields:
16 fry breads
Serves:
8
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ingredients

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directions

  • Mix the flour, baking powder and salt in a bowl. Slowly add the warm water to create a soft but not sticky dough.
  • Knead the dough for 5 minutes, then put into a bowl to rest for 30 minutes covered with a clean towel.
  • Once the dough is ready heat up your oil. I used a cast iron skillet and 1 pound or 4 sticks of Earth Balance vegetable shortening that was heated to 375'F.
  • It is crucial to keep your oil at 375'F to prevent the oil from absorbing into the dough as it cooks. The secret is to keep it hot, but not smoking.
  • Once the oil is hot, break off egg sized balls of dough and roll them out to 8-12 inches. You can also roll them smaller if you wish. The thinner they are the crispier the bread will be.
  • Once you roll the dough out put a hole in the center of the bread and gently place it into the hot oil away from yourself so you don't get splashed.
  • The bread will take a short time to turn golden and puffy. Using tongs, check the underside of the bread. If it is a yellowish shade, gently flip it over and do the other side.
  • Set on a plate with paper towels to drain off the excess oil.
  • Keep these in a low oven until ready to serve.
  • Bon Appetit!

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Reviews

  1. This is about the best recipe I've seen here for fry bread. Some of the others are very similar, because it is a basic recipe, but you've covered all the bases here in your excellent directions.. from varying the size to poking the little hole in the middle. Now I don't have to put my recipe up,, cuz this is it. :) The only thing I would change is to not knead it so much.
     
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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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