Need a good but simple Native American fry bread recipe?!


Question: Need a good but simple Native American fry bread recipe!?
My class is researching modern Native American life and I'm researching on the food aspects of their lives!. I'm going to make some fry bread and bring it in but I need a recipe for it!. A good but fairly simple to make recipe would be nice!. And I'm not too good at cooking, I understand how to cook, I know the basics, but I would appreciate if the directions were well-detailed!. Thanks!Www@FoodAQ@Com


Answers:
Here is a good fry bread recipe, and an Indian Taco recipe from Cedar Pass Lodge int the Badlans of South Dakota!.

Doc

Indian Tacos
Compliments of Cedar Pass Lodge
Badlands National Park, South Dakota


Indian Fry Bread
? cup sugar
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup water (or enough to make a soft dough)

Indian Taco Toppings
2-16 oz!. cans of refried beans
1 lb!. Ground buffalo meat (or beef)
1 or 2 packs of taco seasoning

Shredded Lettuce
Chopped tomatoes
Grated Cheese
Salsa
Sour Cream
Guacamole

Mix fry bread ingredients together!. Using a big spoon, drop dough on to a floured surface and pat down to about an inch thick!. Fry in 1 to 2 inches of oil at 350*F until golden brown!.

Brown meat, stir in refried beans and taco seasoning!. Spread meat on top of fry bread!. Top with cheese, lettuce and tomatoes!. Complete your perfect Indian Taco by topping it with guacamole, sour cream and salsa!.

(Makes a wonderful meal!. We discovered this dish while visiting the South Dakota Badlands National Park with Terry and Judy Murbach as guides!. Terry and Judy were spot on when they suggested the Indian Taco meal!. Editor)

A friend saw the recipe and suggested the following addition:

In a searing hot skillet, toss in some butter, a little olive oil, some fresh corn, tomatoes, pepper sauce, chilis, some diced onions and some crushed garlic!. Cook till corn is browned!. Serve over, well, EVERYTHING!. Add to tacos, stuff in the middle of omlettes, a filler for burritos!.

We had the leftovers for lunch today and I added the corn!. onions, garlic, and tomato fried in butter and olive oil!. The Indian Tacos were good last night, but they were even better at lunch today!.
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Too much to type!.!.!.!. See Link!.Www@FoodAQ@Com

Old Fashioned

4 cups flour

2 tbsp!. baking powder

1 tsp!. salt

1/2 cup shortening

1 cup warm water

Mix flour, baking powder and salt!. Gradually add in the shortening and water!. Add only enough water to make dough stick together!. Knead dough until smooth, make into fist-sized balls!. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake!. Fry in hot cooking oil in cast iron skillet until brown on both sides!. Drain on paper towels, serve with jam!.

Traditional

1 pkg!. dry yeast

3 cups warm water

1 tbsp!. salt

1 tbsp!. sugar

6 cups flour

2 tbsp!. oil

1/2 cup cornmeal

Dissolve yeast in warm water then add salt and sugar!. Let stand for 5 minutes covered with a towel!. Add flour and oil to liquid mixture!. Mix and put on floured bread board and knead until mixture is smooth!. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours!. Remove from bowl and put on bread board, knead in the 1/2 cornmeal!. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick!. Cut into 2 inch squares and drop into hot cooking oil!. (Works best with cast iron skillet!.) Fry 5 to 6 pieces at a time for only a few moments!. Drain on paper towel and sprinkle with white powdered sugar!.


Others that are optional!!! Enjoy!

Blackfeet

4 cups flour

1 Tbsp!. powdered milk

1 Tbsp!. baking powder

1 tsp!. salt

11/2 cups warm water

Oil for frying

Mix all dry ingredients thoroughly!. Add water!. Knead until soft, then set aside for one hour!. Shape into small balls!. Flatten each ball into a circle with or rolling pin or by hand!. Fry in a skillet half-full of oil until golden brown on both sides!.

Cherokee

1 cup flour

1/2 tsp!. salt

2 tsp!. baking powder

3/4 cup milk

Mix ingredients adding more flour if necessary to make a stiff dough!. Roll out the dough on a floured board till very thin!. Cut into strips 2 X 3 inches and drop in hot cooking oil!. Brown on both sides!. Serve hot with honey!.

Chickasaw

2 cups sifted flour

1/2 tsp!. salt

4 tsp!. baking powder

1 egg

1/2 cup warm milk

Stir first three ingredients then stir in the beaten egg!. Add milk to make the dough soft!. Roll it out on floured bread board, knead lightly!. Roll dough out to 1/2 inch thick!. Cut into strips 2 X 3 inches and slit the center!. Drop into hot cooking oil and brown on both sides!. Serve hot!.

Pumpkin Fry Bread

Add the following to the ingredients shown above to make Pumpkin Fry Bread

2 cups fresh pumpkin or 1-16oz!. can pumpkin
1 tbsp!. milk or water
3/4 cups brown sugar
1/4 tsp!. cinnamon
1/4 tsp!. nutmeg
1/4 tsp!. vanilla

Drop into hot cooking oil and brown on both sides!. Serve hot with butter or powdered sugar!.

Creek

2 cups flour

1 cup buttermilk

1 tbsp!. baking powder

1/4 tsp!. salt

Sift flour,salt and baking powder then add milk and more flour to make dough stiff!. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center!. Fry in hot cooking oil until golden brown!. Drain on plate with paper towels!.

Navajo #1

*

1 C flour
*

1 t baking powder
*

1/4 C powdered milk
*

1/4 t salt
*

warm water

Combine the ingredients and slowly add enough warm water to form dough!. On a lightly floured surface, knead dough until it is smooth soft and not sticky!. Cover and let rest 1 hour!. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick!. Set aside!.

In skillet, heat 1/2 inch vegetable oil!. Brown dough circles on each side and drain on paper towels!.

Serve with chile beans and your favorite taco toppings for "Navajo Tacos!."

Navajo #2

3 cups unbleached flour, sifted

1/2 cup dry powdered milk

1 Tbs!. baking powder

1/2 tsp!. salt

1/2 cup warm water or milk

2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky!. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly!. Be careful not to overwork the dough, or it will become tough and chewy!. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth!. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375o)!. Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds!. They should be thin in the middle and about 1/4 inch thick at the edges!. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time!. Using a long-handled cookWww@FoodAQ@Com





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