When making Indian fry bread, is it ok to substitute whole wheat flour in place of the regular stuff?

Question

I am planning on making Indian fry bread one night this week for dinner. Is it healthier to substitute whole wheat flour instead of the regular stuff (would it make any difference)?

My second question is this: I don't have a deep fryer but a small frying pan I use to make grilled cheese sandwiches. Can I use that instead?

David,

I meant Indian fry bread...as in NATIVE AMERICAN fry bread.

Sorry about that.

Answer 1

Hi.......I love the stuff!!! I grew up with my grandmother making it for us. I also make it myself. And by the way, ignore the chic that recommend's using a Pillsbury dough, lol!!! And Mr. Danger who also posted an answer to ur question brings up a few good points. But there r many different tradition's to making fry bread, it just depend's on who u talk to, lol. There is really no need to stick to 100% tradition with the exception of using white flour.
But, for this occasion, let's just say u will be fine using all purpose flour instead of whole wheat flour. The whole wheat flour is healthier but may give u a heavier bread. There r other, "softer" flours (with less gluetin) u can use but I've always use AP flour & had no problems. It would be best if u mix ur dough, only lightly kneading it a few times on a lightly floured surface, to incorporate everything & make it a workable dough. Place a bowl or towel over top of it & let rest for about 20 minutes to rest the gluetin in the flour (the gluetin is what makes the dough "elastic" ). Then cook them up as Mr Danger suggests....tearing off a piece, etc. Or u can roll out the dough. It's up to u. Yes, it is totally ok to use a fry pan with about an inch (or more if necessary) of oil. They do not sit well once cooked so it's best to make them right before u serve them. Why don't u make a practice batch before hand, so it gives u a better idea. If u r having a hard time with the fry bread not cooking in the middle, lower ur heat &/or poke a hole in the center of biscuit before frying.
Good luck>>>>>>ZETA

Answer 2

-traditionally fry bread is made with Blue Bird flour which is made in Cortez CO
While I don't actually know it's exact protein content my well educated fingers tell me that it is somewhere close to pastry flour which of course is softer than AP.
So while you can cook whatever you want, a native- american would not use whole wheat or AP flour.
Traditionally fry bread is not deep fried but rather it is pan fried using a solid fat and a cast iron skillet.
The secret is to make a large ball of dough and then pinch off and round smaller balls which you will then make into discs. the process is similar to making mini -pizzas from scratch.

Answer 3

Bluebird Flour

Answer 4

Sounds like you'll be making flatbread. The whole wheat flour will make a really chewy heavy dough. Cooking it in a pan will toast the outside and steam the inside of the dough. It won't be the same at all.

Answer 5

You need a large pan to have enought oil. Whole wheat is heavyer and can cuase the puff not to happen. You can sub about 1/2 of white flour for the wheat.

Answer 6

how a bowa howa bowa! HOW!!!!!! The best recipe i have for you is use Pillsbury's dough boy biscuit and deep fry those little critters in some oil that is about 1 and inch high. o.k. and if they are on a diet go ahead use your so called whole wheat

Answer 7

I make it myself for the fam.It's ok to use both, no need for a deep fryer,your regular pan will do just put alot of oil in it to make them float, it will work.

Answer 8

Blue Bird Flour