Fry Bread II
Frybread (also spelled fry bread) is a flatbread fried or deep-fried in oil, shortening, or lard. The dough is generally leavened by yeast or baking powder. Frybread can be eaten alone or with various toppings such as honey, jam, or hot beef. It can also be made into tacos (Indian tacos). It is a simple complement to meals.
- Prep
- 9 min
- Cook
- 22 min
- Total
- 31 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Instructions
Mix the flour, baking powder, salt, and water together in a bowl to make a dough.
Instructions
Grease your hands with the vegetable oil in order to shape the dough into a ball. After that, leave the dough in the bowl and cover it with a towel and set in warm place for about 20 minutes. The longer you leave the dough the fluffier the bread will be.
Instructions
When ready to make the bread, heat the vegetable oil to about 375°F. Make sure the oil is at least 1 inch deep in your frying pan. Put a small ball of dough in the grease as a test. If the oil is hot enough, the ball should float on the grease. If it sits on the bottom, the oil isn't hot enough.
Instructions
When your oil is ready, take a ball of dough about the size of a golf ball and stretch it out in your greased hands. Keep stretching it out until the dough is flattened out to about the size of a large cookie.
Instructions
Poke a tiny hole in the center of the dough with your finger. Next, carefully lay it in the hot oil. Let your dough brown to a golden brown color before turning it over and frying the other side.
Instructions
After cooking the frybread, drain it on paper towels. It's best to serve it as soon as you can.
Photo: John Pozniak · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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