by Azframer » Mon Dec 26, 2016 11:42 pm
I had promised to post a recipe for Fry Bread and totally spaced it out.
So any how 6 cups of flour 1 1/2 tbs of baking powder, 1 tsp of salt, 1/4 cup of milk , 1 egg, warm 2 cups of water, use water to make the consistency of oven made bread. You will need to hand mix this dough.
Hollow out a spot for your liquid ingredients and start mixing dry ingredients in pulling flour into the mix as needed.
My wife said if it starts to look too dry at any point just add some of your warm water.
I am looking online for a video on how to prep the dough for oil and we keep seeing plains Indians making their bread, they use sugar and powder sugar, you are not wanting a elephant ear from the fair......soooo
Don't go by this girls recipe one the first video,don't cleans rough dough off your hands into your dough mix. Don't worry about cleaning rough dough off your hands until after dough is done being mixed, rub the rough off into the trash. Do not lay fry bread flat on a plate while cooling, place in a bowl with paper towels under it so it stands against the side and they don't pool oil.
If you dough feels like it seems hard let it set for 30 minutes covered before trying to pat it out.
do not use rolling pin , med high heat setting on electric.
[youtube]http://www.youtube.com/watch?v=rKYsCTbOzD8[/youtube]
Oh and don't put a hole in your dough, the girl acted like it was a option....NOT, that is a error.
Navajo women say it is a sign you are going to lose your husband to another woman
This video is showing flat bread made with same dough made over a fire, it is really good too. It is better cold than the fry bread you had that Dez made, you can also cook it in a cast iron dry skillet and it makes like a tortilla bread that my wife makes a breakfast sandwich out of. Nice ham sandwich too. Video of open fire bread here:
[youtube]http://www.youtube.com/watch?v=8iyhdw5qB74[/youtube]
The recipe for this bread is the same as above for this way of cooking this woman's bread she is using dry milk, Just use my wife's recipe. The old dry milk from when most did not have refrigeration on the Rez.
You pat it out the same if you are using oil, dry pan or open fire. My daughter likes her bread on the thick side so my wife makes the dough pat a little thicker for her.
My wife pats the dough out to where it is about 3 pennies thick, for my daughter she makes the dough 6 pennies thick. My daughter likes eating the dough raw, always done it too.
You can refrigerate the dough for a few days too, let it get to room or close to room temp before trying to cook it.
Rick
Re: Just a quick reminder....
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