CHEROKEE FRY BREAD RECIPE
Fry bread is made with minimal ingredients (no yeast) and is quite tasty. It's similar to a chewy flatbread and can be used in many ways. This bread is commonly used for an Indian Taco (a tasty twist on taco night). Set up a taco bar and everyone can make their own. We also loved it with honey drizzled on top. The idea for using...
Provided by Melanie Campbell
Categories Other Breads
Number Of Ingredients 6
Steps:
- 1. Combine the flour, baking powder, and salt.
- 2. Add the water to the flour mixture.
- 3. Mix until combined.
- 4. Turn dough out onto a floured surface. Knead dough until soft.
- 5. If you have a 4" cutter, roll the dough out on a lightly floured board until 1/4" thick and cut out 4" rounds. If you don't have a big cutter, pinch off about a golf ball size of dough.
- 6. Roll or pat dough flat in a circle about 1/4 of an inch thick.
- 7. Drop dough into heated oil that is 1-2 inches deep (about 317 degrees). Fry until the bread puffs up.
- 8. Flip over. It is done when both sides are golden brown.
- 9. Drain on paper towels.
- 10. Serve with honey.
- 11. Or can use bread for tacos. Brown 1 lb ground turkey, add 1 chopped red bell pepper and a can of yellow corn to browned turkey. Add 1 package of taco seasoning and a touch of ketchup to taste. Serve on fry bread with lettuce, cheese, refried beans, tomatoes, etc.
NATIVE AMERICAN INDIAN FRY BREAD
There are a few variations of American Indian Fry Bread, according to the region, and some use yeast while others use baking powder. Some are rolled out and some are patted flat in the palms of the hands. This is a basic one that I use. It's very simple and easy to double, triple, or halve it. The rule is 1 tsp of baking powder to 1 cup of flour and a pinch of salt. Enough water to make a dough, knead it until its not sticky. You can let it rest or not. Divide into balls that will result in a flat round of about 4 inches. Flour the hands and then put a ball in the palm of one hand and press it with the palm of the other, and then reverse, till it is about 1/2 inch flat. Poking a little hole in the middle prevents it from puffing up too much. Then they are deep fried till golden brown, but I don't like to use a whole lot of oil so I use only about 3 inches deep; enough to cover the risen bread, but at least 3 of inches is necessary. Toppings can be such as confectioners' sugar, honey, butter, tomato sauce, jelly, or whatever suits your fancy. This recipe is a lot like Dissie's, and Dissie had hers up first. I changed the title from Native American Fry Bread to Native American Indian Fry Bread just because there are already a few with the former title, so to tell this one from those.
Provided by Rainbow - Chef 5368
Categories Breads
Time 30m
Yield 4 breads
Number Of Ingredients 6
Steps:
- Mix the dry ingredients in a bowl. Slowly add enough water to make a stiff dough.
- Place dough on a floured surface and knead just till smooth and not sticky.
- Let it rest for 30 minutes , or go right to next step.
- Divide the dough into large enough balls to make a 4" round.
- Preheat oil in a frying pan or deep frier, enough oil to float the risen bread. When the oil 'spits' upon sprinkling a few drops of water into it then it's ready.
- Flour the hands and put a ball in the palm of one hand while pressing it flat with the palm of the other hand, then reverse having the dough in the other hand and pressing with the other hand, till it is about 1/2" thick.
- Poke a little hole in the middle with the tip of the little finger.
- Place the flattened dough into the hot oil and fry on one side until golden and then flip and fry the other side.
- Remove fried dough from the oil and place on a plate with a paper towel on it to absorb excess oil.
- Serve hot and let each person add their own topping.
INDIAN FRY BREAD
Many Native Americans have a recipe for Fry Bread. This one listed is not ours. We have perfected our own and we hold ingredients that make ours special. One of those is tinpsula. This is a food widely used by many Native Indian tribes, and was one of the primary foods used by the plains Indians. Although tinpsula makes our bread different, there is much more than that that goes into our processes of Fry Bread.
Provided by Food Network
Categories side-dish
Time 55m
Number Of Ingredients 5
Steps:
- Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
- Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
- After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.
AMERICAN INDIAN FRY BREAD
I used to work at an American Indian reastraunt Where I ate these at least once a day. Sometimes with a little butter other times as a Navajo Taco. Also try the Tostada.
Provided by TammieV
Categories Breads
Time 13m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet til hot over med-high heat, but not smoking.
- In a large bowl, Combine the rest of the ingredients to make dough.
- Shape into round disks.
- Fry shaped dough in hot oil til brown and crispy.
- Serve hot.
- Traditionally you would eat this with stew.
- Or top with some honey.
- I personally like to spread a little butter on it.
- Two other popular choices, make chili.
- Pile Chili on top and add a little cheese, lettuce and tomato for a"Navajo Taco" Or use the round as your base for a Tostada, add taco meat, beans, cheese, lettuce, tomato and Guacamole.
- See my Creamy Guacamole recipe.
Nutrition Facts : Calories 167.5, Fat 2.1, SaturatedFat 0.8, Cholesterol 4.3, Sodium 206.4, Carbohydrate 31.5, Fiber 1.1, Sugar 0.2, Protein 5
NATIVE AMERICAN FRY BREAD
It's been a favorite of mine since I was little that my grandma made every year for Christmas.
Provided by Nikki
Categories Bread Yeast Bread Recipes
Time 44m
Yield 12
Number Of Ingredients 7
Steps:
- Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
- Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
- Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 51.5 g, Fat 8 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 476.3 mg, Sugar 3.3 g
NATIVE AMERICAN FRY BREAD
Very easy recipe for fried bread used to make Indian Tacos. OR you can eat them with butter, or add honey or jelly! You can also slice in half and use as hamburger buns. Many possibilities. Sometimes I use garlic salt and eat them with spaghetti. They make great dippers for chili too! To make the indian tacos you just put your favorite taco ingredients on top and enjoy!
Provided by Dissie
Categories Breads
Time 35m
Yield 6 breads, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together with a fork in a medium bowl. (will be sticky).
- Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for atleast 20 minutes, but leaving longer makes the bread fluffier.
- When you are ready to make the bread, heat vegetable oil, atleast 1 inch deep or deeper in a frying pan or electric skillet. (around 375 degrees) Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn't immediately float, oil is not hot enough.
- When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a small hole in the center of the dough with your fingers, and carefully lay in the hot oil.
- Let dough brown to a golden brown before turning over and frying other side.
- Drain on paper towels and serve immediately.
Nutrition Facts : Calories 152.8, Fat 0.4, SaturatedFat 0.1, Sodium 183.6, Carbohydrate 32.4, Fiber 1.1, Sugar 0.1, Protein 4.3
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TRADITIONAL INDIAN FRY BREAD | NORINE'S NEST
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Reviews 136Calories 149 per servingCategory Breads & Rolls
- Place flour, baking powder, and salt in a medium bowl. Add milk and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and chill for 30 minutes.
- Heat oil to 350 degrees in a deep frying pan or kettle. You'll need at least one inch of oil in the bottom of the pan.
- Divide the chilled dough into four equal portions. Lightly flour surface. Pat and roll out baseball size pieces of dough to 1/4 inch thickness. Poke a hole in the middle of each disc with your finger or knife (so dough will fry flat). Place dough disc in oil and cook until golden brown, flip over and cook opposite side until golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
- Place fry bread on paper towel lined plate. After fry bread is done top with favorite topping or make Navajo Tacos.
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