Three Sisters' Fry Bread

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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In mixing bowl combine flour, cornmeal, sage, baking powder and salt. Mix.
  • Stir in the pinto beans and squash. (I pureed the beans and the squash in a mini food processor using a small amount of the bean cooking liquid to help it blend.).
  • Add a little warm water (for the test recipe I only used a few tablespoons of water) as needed to make a soft but not sticky dough.
  • In a skillet (I used our faithful 10" Lodge cast iron skillet), add some oil and heat the skillet to medium heat.
  • On a floured work surface, divide the dough into 6-8 pieces (or 12-16 for mini fry bread). Flatten to form patties (a tortilla press lined with wax paper worked well for this step). I found it better to flatten the dough to a thinner 1/4" thickness. They cooked better and crispier than the thicker ones and were cooked all the way through.
  • In the hot cast iron skillet, carefully add the flattened dough pieces in batches; do not crowd.
  • Fry bread pieces 3-5 minutes on each side until golden brown.
  • Drain on paper towels and serve hot.
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