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Old 03-07-2009, 05:00 PM   #21
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oklahoma meatpies??
my husband swears by them.. I've never made them, I'd like to.

I don't eat frybread myself, but my husband does.. I'd like to make him meatpies for his birthday...any tips??
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Old 03-07-2009, 06:24 PM   #22
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my grandma makes the best meatpies ever, she'll be more than happy to share her recipe, i'll post it here when i can. its not oklahoma though
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Old 03-10-2009, 12:25 AM   #23
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making bread is a state of mind. if yer tense, stressed, angry and all kind of stuff keep yer hand out of the bowl cause yer bread will tell on you. thaatss on the real!!! number one tip ever. haha matter of fact write it down and paste it to your fridge.

all these womens dont know anything about championship frybread. nada. please fly over here to n. az so me and the wife can dazzle yer taste buds.
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Old 03-10-2009, 11:48 AM   #24
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I concede!! Wholeheartedly.

My frybread used to turn out good once in a blue moon. With lots of practice I'd say it's a 50/50 shot of being killer or not so hot.

My bfren's auntie's husband's sister from N. AZ. came up and had a stand at our county fair and her bread was OFF THE HOOK!! Perfect pizza sized bread EVERY TIME.

Mine tend to resemble every state of the union. Hers were perfectly round, uniform bubbliage throughout, cooked til golden.
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Old 03-10-2009, 11:54 PM   #25
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1.championship frybread is made over a small fire with hot wood. this takes lots and lots of practice. when done correct will absolutely stop a navajo in their tracks, turn around and grab a piece of bread.

2. 12inch very thin steel pan

3. light smoke rising from the middle of the pan just before putting in the dough

4. the sound of the shortening after inserting dough tells u if things are correct.

5. alot of shortening

6. do not poke any holes or make any cuts at anytime, especially when frying. i lift the edges to release any air trapped under. generally u want the bread pretty level and with uniform bubbles

7. rotate the dough clockwise after u remove trapped air. this removes any hotspots in the pan and dough.

8. watch the edges and dont peek. practice!

9. do not let the dough just fry in there cause it will just be tough as heck. watch the heat

10. good frybread has good weight to it. if it feels soggy or heavy.. even a little. make the next one fry a bit longer. the weight is a verrrry good indicator if u know what the hell ur doing. pay attention.

11. do not roll or pin the dough to make it round. learn to use ur hands. tons of reasons. haha and by no means should any bread look like texas!!!

just some tips.... when yall master these ill move u up another notch.
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Old 01-26-2010, 04:11 PM   #26
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Old 10-06-2010, 02:10 PM   #27
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my frybread never turns out good
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Old 10-06-2010, 04:58 PM   #28
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Quote:
Originally Posted by injunboy View Post
1.championship frybread is made over a small fire with hot wood. this takes lots and lots of practice. when done correct will absolutely stop a navajo in their tracks, turn around and grab a piece of bread.

2. 12inch very thin steel pan

3. light smoke rising from the middle of the pan just before putting in the dough

4. the sound of the shortening after inserting dough tells u if things are correct.

5. alot of shortening

6. do not poke any holes or make any cuts at anytime, especially when frying. i lift the edges to release any air trapped under. generally u want the bread pretty level and with uniform bubbles

7. rotate the dough clockwise after u remove trapped air. this removes any hotspots in the pan and dough.

8. watch the edges and dont peek. practice!

9. do not let the dough just fry in there cause it will just be tough as heck. watch the heat

10. good frybread has good weight to it. if it feels soggy or heavy.. even a little. make the next one fry a bit longer. the weight is a verrrry good indicator if u know what the hell ur doing. pay attention.

11. do not roll or pin the dough to make it round. learn to use ur hands. tons of reasons. haha and by no means should any bread look like texas!!!

just some tips.... when yall master these ill move u up another notch.
That sounds like some bomb frybread. I will have to try this! Thank you injunboy and thank you ladies for your input.
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Old 10-16-2010, 11:53 PM   #29
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If your frybread never turns out, be sure to try my no-fail frybread recipe found at Native American Information - PowWows.com
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Old 10-17-2010, 08:14 AM   #30
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Quote:
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If your frybread never turns out, be sure to try my no-fail frybread recipe found at Native American Information - PowWows.com
I will definitely try this recipe. I like the texture of your frybread, looks like good indian taco frybread. Thanks for sharing!
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Old 10-17-2010, 07:13 PM   #31
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The frybread pictured in the article is the NEVER FAIL recipe.

I didn't have enough flour or time to make both when it came to the photo shoot!!
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Last edited by wyo_rose; 10-17-2010 at 07:28 PM..
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Old 11-03-2010, 01:16 PM   #32
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Quote:
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If your frybread never turns out, be sure to try my no-fail frybread recipe found at Native American Information - PowWows.com
I made it and loved it!!! I usually always used my grandmas recipe but I had to try yours,it came out great! Thanks=)
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