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INDIAN FRYBREAD

– I’m a Native American and that is the closest I’ve come to discovering a recipe that tastes like my grandmother’s recipe! Watch out you don’t knead it an excessive amount of tho, as an excessive amount of kneading will make it robust!! We now use this after we crave a style of the well-known ‘pow-wow’ hamburgers, additionally use it as a base for ‘Indian tacos’ topping with seasoned hamburger, and different taco fillings, and a lot extra! Thanx Rita, it introduced a style of ‘home’ to me.

– I lower this recipe in half to get 6 fry breads. I did add just a bit extra salt than what was referred to as for. I sprinkled a bit of flour over-the-counter earlier than patting my bread balls out to maintain them from sticking. They flattened very well, I didn’t want a rolling pin. I truly fried these in my forged iron skillet. These turned out completely good. I grew up consuming fry bread as a baby–this recipe completely took me again. The children beloved these, they fought over the leftover fry bread. NO LEFTOVERS. That is pure consolation meals.

– After I was a bit of woman, my Dad an I might eat at this restaurant that served Indian tacos. We beloved them and have been disillusioned when the restaurant went out of enterprise, however a couple of years in the past, (It has been 16 years since then), my Dad referred to as me and informed me he had heard of a recipe for the tacos. He stated I wanted Fry Bread, so not having been accustomed to this recipes earlier than I used to be skeptical. However after I made it and topped it with my favourite toppings, the recollections got here flooding again. Thanks for this recipe! From me and my Dad!

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Elements:

4 cups all function flour

1 tablespoon baking powder

1 teaspoon salt

2 tablespoons powdered milk

1 1/2 cups heat water

1 cup shortening

Further flour to flour your palms

Instructions:

Put flour in bowl, add baking powder, salt and powdered milk.

Combine in heat water to kind dough.

Cowl palms in flour

Knead dough by hand till tender however not sticky. Cowl with a fabric and let stand for quarter-hour.

Form dough into balls about 2 inches throughout then flatten by patting and stretching the dough.

Soften shortening about an inch deep in frying pan. When sizzling put dough in pan. Fry one facet until golden brown, then flip and fry the opposite.

May be topped with honey, powdered sugar, and so on. It’s also possible to make it savory by topping with cooked sausage, or fried egg…. Take pleasure in