American Indian Fry Bread
Source of Recipe
debhereford
Recipe Introduction
www.kstrom.net/isk/food Health and diet-conscious people will note that fry bread is not very "healthy" food, with its high-fat content, and nothing but white flour. (The milk is water in more trad rez recipes. Who could get milk? Now you can get commodities powdered milk. For kids/school affairs, I add extra dried milk powder if I can get it) Frybread was developed by Indian women in response to commodities issue on early reservations, which included little more than flour, salt, sugar, coffee, and corn oil. It does taste quite good, and is very individual even though almost everybody uses just about the same proportions of ingredients because it tastes different according to how you knead and shape it (and what kind of oil it's fried in). Frybread began as Indian women making the best of what was often poor-quality issue of rations in the new prison camps (reservations). The traditional part -- frying in oil -- does predate rations, using bear and deer tallow to fry cakes made of various seed meals, but frying in deep oil post-dates iron frypans obtained in trade goods.
List of Ingredients
2 c. flour
1/2 c. nonfat dry milk
1 tbsp. baking powder
3/4 tsp. salt
2 tbsp. shortening
3/4 c. warm water
Shortening for shallow frying
Recipe
Mix dry ingredients, cut in 2 tablespoons shortening, to coarse crumbs. Stir in water. Knead for 8-10 minutes or until smooth. Divide into 8 balls; cover, let rest 10 minutes. Roll out flat and round. Cover. Fry in hot shortening (375 degrees). Turn over as soon as round rises to surface; fry 1 minute. Turn over again; fry 45-60 seconds or until golden brown. Drain. Keep warm in oven, serve with honey.
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