Recipe: Perfect Fry Bread

  • 2 min read
  • Jul 04, 2021

Fry Bread. Fry bread is a round, fried dough native to the Navajo people. Fry bread is a Native American quick bread that can be served sweet or savory. Try it drizzled with honey and served alongside stew or braised beef.

Recipe: Perfect Fry Bread Drain on paper towels or napkins before serving. Lightly flour surface and pat and roll out baseball size pieces of dough. In a large cast-iron skillet, heat oil over medium-high heat. You can have Fry Bread using 5 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fry Bread

  1. It’s 4 cups of flour.
  2. It’s 1/2 teaspoon of salt.
  3. It’s 1 tablespoon of baking powder.
  4. It’s 1 1/2 cup of warm water.
  5. You need 4 cups of oil.

Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice. Fry bread is a Native American bread that stretches back generations, particularly in the Navajo Nation with whom it originated. It's enjoyed all over the U. S. and is easily found throughout the Southwest.

Fry Bread instructions

  1. Mix all dry ingredients into a large bowl.
  2. Stir in warm water.
  3. Knead dough until soft but not sticky.
  4. Let dough sit for at least 5 min.
  5. Heat up oil in either a pan or deep fryer. For deep fryer I heat too 350°.
  6. Form dough into small balls, flatten and stretch dough by hand. Tear hole in center to aid in complete cooking..
  7. Fry only a few at a time. Fry until crispy and golden on both sides..

There's no need to go looking for it because it's surprisingly quick and easy to make at home. Fry Bread Is the Quintessential Osage Dish You'll Want to Make All the Time Addie Hudgins, a traditional Osage cook, shares her recipe here. Fry until edges of the bread are golden and turn to cook the other side. Originally, it is a Native American Navajo tradition, invented at a time when the Natives were in captivity and attempts were made to starve them out. Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard.


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