Anybody know a recipe for fry bread?

Question

I'm having a Christmas Party at school and I'm on the Food Comittee that night and I need a recipe for Fry Bread...My friends told me it has to be traditional fry bread..Or I can't make it Help!!

Answer 1

Indian Fry Bread

3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup warm water
Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.
Pull off large egg-sized balls of dough and roll out into fairly thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden.
Serve hot. Try brushing on honey, or making into an Indian Taco.
Buttermilk Fry Bread
Substitute buttermilk for water. Follow the same recipe.

Answer 2

These are two traditional Navajo recipes. I can also look up my Cherokee version if you need it.

Version #1

2 cups Flour
1 tsp. Salt
3 tsp. Baking Powder
1 cup Water

Version #2

3 cups Flour
1 tsp. Salt
1 tbs. Baking Powder
1 1/2 cup water
1 tbs. Shortening (cut in)

Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes.

Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance)

Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm.

Eat with honey, powdered sugar, cinnamon.

Answer 3

Traditional Navajo Recipes
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Basic Fry Bread Recipe - 2 variations
Recipe by Elaya K Tsosie

Version #1
2 cups Flour
1 tsp. Salt
3 tsp. Baking Powder
1 cup Water
Version #2
3 cups Flour
1 tsp. Salt
1 tbs. Baking Powder
1 1/2 cup water
1 tbs. Shortening (cut in)
Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes.
Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance)

Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm.

Serving - Usually eaten like bread with soup, stew or posole

Variations - Eat with honey, powdered sugar, cinnamon.

Hope this helps!

~Morg~

Answer 4

Navajo Fry Bread with Chili:

The bread can be kept in a warm oven while you finish frying the batch, but it's best served hot out of the pan, with meaty chili spooned on top.

CHILI:
1 large ancho chile
3 cups boiling water
1/4 cup dried porcini mushrooms
3 tablespoons olive oil
2 pounds ground buffalo or beef chuck
Salt and freshly ground black pepper
2 large onions, coarsely chopped
4 large garlic cloves, minced
2 tablespoons pure chile powder
2 tablespoons tomato paste mixed with 1/4 cup water
1 cup chicken stock or canned low-sodium broth

FRY BREAD:
4 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon plus 1 teaspoon baking powder
1 1/4 teaspoons salt
2 2/3 cups water
Vegetable oil, for frying

1. MAKE THE CHILI: In a heatproof bowl, cover the ancho with 2 cups of the boiling water. Put the porcini in a small bowl and cover with the remaining 1 cup of boiling water. Let both soak until softened, about 20 minutes. Remove the ancho from the soaking liquid and discard the stem and seeds. Finely chop the chile; reserve the soaking liquid. Rub the porcini to remove any grit and finely chop them; reserve the soaking liquid.

2. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil until almost smoking. Add half of the ground buffalo in an even layer and season with salt and pepper. Sear the meat over high heat for 3 minutes without stirring; leave the meat in large pieces. Gently stir the meat and continue to brown it for 2 minutes more. Using a slotted spoon, transfer the meat to a plate; brown the remaining meat.

3. Heat the remaining 1 tablespoon of olive oil in the casserole. Add the onions and cook over low heat until softened, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the chile powder and cook, stirring, for 4 minutes. Add the tomato paste mixture, chicken stock, ancho and porcini. Add the ancho and porcini soaking liquids, stopping when you reach any grit at the bottom. Season with a large pinch of salt and simmer over moderately low heat until the sauce reduces by a third, about 10 minutes. Gently stir in the meat and any accumulated juices and season with salt and pepper. Rewarm just before serving.

4. MAKE THE FRY BREAD: Sift together the flour, cornmeal, baking powder and salt. With a wooden spoon, stir in the water until just blended.

5. In a 2-quart saucepan, heat 2 inches of oil to 350°. Brush a 1/2-cup measuring cup with oil and have 2 wooden spoons ready. Scoop a 1/2-cup portion of the batter into the hot oil, then use the 2 spoons to carefully spread the batter out to a 6- to 7-inch disk. Fry the bread until golden brown and cooked through, about 2 minutes per side; lower the heat if the oil becomes too hot. Drain on paper towels and transfer to a dinner plate. Top with the chili and serve at once. Repeat to make 7 more fry breads and serve with the remaining chili.

Make Ahead: The chili can be refrigerated for up to 3 days; reheat gently. The fry bread batter can stand at room temperature for up to 30 minutes.

Yield: 8

Answer 5

under no circumstances heard this question in the past: My kin likes it fried. First prepare dinner the ravioli, stress it, & gently coat with olive oil. In a medium warm saute pan, a extensive one, upload approximately 3 tablespoons butter & approximately 2 tablespoons of olive oil, and saute,3 cloves minced garlic, l onion sliced, one million green pepper sliced and green beans sliced, till gentle, not brown. upload the ravioli and proceed sauteeing till gently brown and swap ravioli over and proceed sauteeing till gently brown. upload seasonings, your determination, yet choose some warm peppers and salt. Serve in soup plates with Parmasan cheese wedge with grater so the travellers can help themselves to as lots or as low as they choose.

Answer 6

you can buy frozen bread dough in the store....thaw and then fry....grew up on the stuff since a child....top w/ butter or sprinkle w/ sugar or powdered sugar....great