[Eagle Plumes]

herre lately ive been doing the self riseing flour and water one and I really like it, now my hubby preferes the other reciepe but hec in a pinch when thres no tiem for the other and I can still have fry bread then I gots my favorites!

[outershell]

Originally Posted by Josiah

I was talking one night about the different shapes of frybread
that I have seen and here they are:

Of course the ones the size of plates,
My Grandma made them the size and thickness of biscuits
I have seen thick and thin
triangle shape
I have used them as desert and a sandwich
I want to try the pumpkin recipe
Which i have been told you use canned pumpkin pie mix instead of water
hmmmmm
I think that really sounds good

pumpkin fry bread..... that DOES sound good....
*heads to the kitchen*

[between2worlds]

Originally Posted by NorthofAda

Tried out your frybread recipe yesterday to make some NDN tacos. I couldn't figure out why it didn't fluff up quite right and had a sweeter taste, even though I didn't add any sugar.

I found out the problem this morning when my husband was making pancakes. The bag I thought was flour, was Bisquick! AYEE! Don't try that recipe at home!

*laffs* sounds like it woulda been good with my all time worst kitchen goof - vanilla ice cream gravy (don't ask )

[outershell]

i've been meaning to reply here for a along time.

the pumpkin frybread was wonderful
i used canned pumpkin and a bisquick type flour to make the dough
fried it in peanut oil
put it on a rack to cool
then dusted it with a mix of powdered sugar, pumpkin pie spice and cinnamon

i nearly ate them all myself.... :S

but it also gave me the idea of trying it with tomato paste and bisquick
frying in peanut oil
then dusting it with garlic powder and parmesian cheese.....
different... i may try again with a different frying oil

[Josiah]

Over the holidays I made some meat pies for my Family and as we were sitting there munching on them I was kicking around other recipes

Here's one
Make a normal batch of fry bread dough
( Self-rising Flour, salt and water)
Then dust a counter top with some flour and
roll out a small ball of dough so that its
about 3" by 10"
then drop some apple pie filling ever 3 or 4 inches and cut
Fold over the dough onto each pouch and seal with a fork

Fry in some oil and pat dry dust with sugar

You must roll the dough really thin because it will puff up
And when you seal make sure the filling is spread evenly inside the pouch

Try it!

[wyo_rose]

Yep, you can use frybread dough for just about anything.

I use it for pizza crust, calzones, empanadas, turnovers.

And have made "frybread burritos" with everything from chili, pork and beans w/ hot dogs, eggs and sausage, bbq beef.

[Josiah]

Originally Posted by wyo_rose

Yep, you can use frybread dough for just about anything.

I use it for pizza crust, calzones, empanadas, turnovers.

And have made "frybread burritos" with everything from chili, pork and beans w/ hot dogs, eggs and sausage, bbq beef.

Its the perfect dough!
I also have used it for everything

[spottedeagle]

I make some pretty good frybread too. I use 3 cups of flour, 1 1/2 cups of milk, tablespoon baking powder, couple table spoons sugar, and a dash of salt.

I have to double my batches though otherwise I'll only get the piece I eat while I'm cooking.

[tainee]

is there such a thing as diet fry bread???

[Josiah]

Originally Posted by tainee

is there such a thing as diet fry bread???

Uh no
The dough is high in starch and the grease you cook it in is high in fats and other goodies
I suppose if you cut out the starch and grease but then it would be Air
hahahhale
no taste
Its why you only eat it once in awhile

[wyo_rose]

WELL....I've heard of people making frybread out of the Atkins baking mix which would make it low carb. I tried some with a sourdough Atkins bread mix and didn't work out.

The whole wheat frybread recipe is posted here, and if you cook it in a healthy oil..no not canola... but something like safflower or sunflower oil, it's not so bad for you.