North America / Bread
Fry Bread I
Fry bread is a traditional Native American flatbread usually made on an open fire or a barbecue, or fried in a pan of hot oil over a stove top. This recipe uses modern techniques and tools. Fry bread is best served hot, topped with melted margarine, honey or agave nectar, berry jam, or cinnamon and sugar.
Ingredients
- flour2 cup
- baking powder2 tsp
- salt1 tsp
- shortening2 tbsp
- hot water, Hot2/3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Combine flour, baking powder, and salt in a bowl.
Use a pastry blender (or two butter knives) to cut the shortening into the flour.
Add the hot water, and mix until the water is incorporated and you get a dough.
Turn out the dough on a lightly floured board. Knead the dough until it is soft and smooth.
Wrap the dough in plastic, and let the dough rest for 30 minutes.
Divide the dough into 6 pieces, roll each into a ball, and roll each into a flat disk with a rolling pin.
Brush one side of each disk with melted margarine and place on a barbecue over a 3 Mississippi fire.
Brush the opposing side of the bread with margarine and flip the bread on the barbecue.
Cook until both sides are golden brown. Serve hot.
Region evidence: recipe text — “Fry bread is a traditional Native American flatbread”
