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Old 05-23-2013, 12:42 PM   #1
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Hole or no hole?

Hey y'all (in my nicest Paula Dean voice)

Do you poke a hole in your frybread before you cook it?

Or just fry it with no hole?

Or make a slash?

...just wondering...
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Old 05-23-2013, 03:34 PM   #2
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Originally Posted by wyo_rose View Post
Hey y'all (in my nicest Paula Dean voice)

Do you poke a hole in your frybread before you cook it?

Or just fry it with no hole?

Or make a slash?

...just wondering...
I never knew how to make frybread like I got at Pow Wows, I helped putting salad, cheese, tomates etc. on it at a Powwow Vendor booth once, but I really would like to know how to make the dough propper, so it actually comes out like frybread and not like a hard crust like I once had - still my Dakota Exhubby liked it - yea - he probably never ate real frybread b4 - hahaha - so, maybe someone be so kind an let me know how to make the dough propper and how long to fry it - you may pm me if you please and thanks for reading my request - I really do not like to leave an empty hole in my pot but rather see a well done frybread swim in there. Thanks
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Old 05-23-2013, 04:21 PM   #3
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MY TIPS: (hope everyone else contributes more tips)

Make a soft dough, whether by the baking powder or traditional yeast bread method. Or use frozen dough - EEK - blasphemy!!!

Cover it and let it SIT for at least an hour...2 is better.

Only use enough sprinkled flour on hands/workspace to have it not stick. You can pat it out, roll it out, flap it between your hands - to get it in the flat round shape.

Make sure your old is HOT. Use an electric skillet or frydaddy type fryer to keep an even temp (375), if you're not an old frybread queen.

Place it in the hot oil carefully. When you see it turn golden brown up along the side, flip it and continue for awhile until the other side is golden brown.

Remove carefully and let it drain and cool while up on it's edge. Eat immediately, or cover loosely for serving later. To save for the next day, cover it tightly, but with a paper towel to absorb moisture. Can be frozen for thawing later.

If reheating in a microwave, eat immediately or it will toughen up when cool. Better way is to reheat in a dry skillet (for a few) or in the oven (for a lot).

Enjoy as is, with butter, with honey, with both, as an Indian taco, as a soup dipper, torn into bits, eaten whole, folded in half, etc...
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Old 05-23-2013, 04:52 PM   #4
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Ya know you've been hanging out on pws.com for awhile when you see the title of this thread and immediately think..."Ah, Fry Bread!"

No hole.

I use a little baking powder and a little yeast.

I use a deep fat fryer 'cause so it's easy to keep the temp constant.

Lard, lard, lard. Nothing like lard for frying.

I've never had frybread leftover, so I don't know the best way to reheat.

I like mine either plain, with honey or wojapi.

Last edited by RDNKJ; 05-23-2013 at 04:56 PM..
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Old 05-23-2013, 09:10 PM   #5
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For me it depends. I flip back and forth between hole and no hole, especially depending on the reason I'm making it.

If I'm making larger pieces either for dinner, family, friends, an event, etc. or plan on topping it with something, I'll make it without a hole. But if I'm home alone and making a quick batch, it's more likely that I'll put a hole (and make the pieces smaller).

Not sure if there's any true logic behind it, but that seems to be my pattern between hole and no hole. Suppose I just simply can't make up my mind either.
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Old 05-23-2013, 09:34 PM   #6
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You poke a hole. That's so you can put your stick in there to turn it over so you don't get burnt in the hot grease.

My aunt cooked them outside. She used a stick to turn them.
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Old 05-23-2013, 09:50 PM   #7
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My aunt poked the hole before putting it to the grease...then when it raises up, there is a place to put the stick to flip it.



There is ALWAYS a small boy nearby when frybread is cooking. When I was cooking for my family, I'd look around and there would be a boy (a friend of one of the girls) waiting for frybread. I didn't even have any sons!!! There's always a small boy around waiting for the frybread to come out. LOL
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Old 05-23-2013, 11:50 PM   #8
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Quote:
Originally Posted by docat View Post

There is ALWAYS a small boy nearby when frybread is cooking. When I was cooking for my family, I'd look around and there would be a boy (a friend of one of the girls) waiting for frybread. I didn't even have any sons!!! There's always a small boy around waiting for the frybread to come out. LOL
...Either a small boy, a grown man, or a random neighbor's friend that smells frybread and comes running.
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Old 05-24-2013, 12:09 AM   #9
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...Either a small boy, a grown man, or a random neighbor's friend that smells frybread and comes running.
Those folks are around, but the ALWAYS part is the small boy. If I were to fix up a batch right now at midnight (which it is right now), some young boy in the neighborhood would wake up from sleep and go wandering and end up at the door, and I'd have to give him the frybread. LOL

That's what I love about that pic...the small boy in the background. He knows. He's gonna get that frybread.
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Old 05-24-2013, 05:54 AM   #10
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Thanks a lot y'all for all that information! Bless you

Just two more questions - using wheat dough or corn dough - incase there's an allergy toward wheat products and dough just with water or can milk also be used? Thanks!
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Old 05-24-2013, 08:23 AM   #11
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I know what you mean abut the hard crust. Back when I was an undergrad, there was a lady on staff in the Art Dept. at my college who just bragged about her own fry bread, and her friends -- mostly white, aging hippies -- just raved about it. So, we had some event or other where she decided to make Indian tacos. Her fry breads were about the size of the palm of my hand and near perfect hollow spheres. She was slicing them in half and filling them, like a deranged pita bread. And they were hard. Break your teeth hard. (We'll discuss the strong baking powder flavor at a later date.)

On the pretense helping her out, I snuck back into the kitchen. She had the thermostat on her skillet set at 325F. To cook, they had to stay in so long they got hard.

Not that I can do much better. There are three things I just can't cook: Pie crust, you could shield nuclear reactors with the stuff I make. Thank goodness for Pillsbury. Biscuits, hockey anyone? And fried anything. My mom hated the smell of hot oil, so she never fried anything. Consequently, I'm a nervous, fussy deep fryer. I have a lid, 5 lbs of baking soda, and a kitchen fire extinguisher on stand-by. I wear safety glasses. I think this fatally inhibits my ability to make fry bread. I make a good dough, but only if someone else fries it.

Last edited by OLChemist; 05-24-2013 at 08:25 AM..
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Old 05-24-2013, 09:46 AM   #12
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Quote:
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I know what you mean abut the hard crust. Back when I was an undergrad, there was a lady on staff in the Art Dept. at my college who just bragged about her own fry bread, and her friends -- mostly white, aging hippies -- just raved about it. So, we had some event or other where she decided to make Indian tacos. Her fry breads were about the size of the palm of my hand and near perfect hollow spheres. She was slicing them in half and filling them, like a deranged pita bread. And they were hard. Break your teeth hard. (We'll discuss the strong baking powder flavor at a later date.)

On the pretense helping her out, I snuck back into the kitchen. She had the thermostat on her skillet set at 325F. To cook, they had to stay in so long they got hard.

Not that I can do much better. There are three things I just can't cook: Pie crust, you could shield nuclear reactors with the stuff I make. Thank goodness for Pillsbury. Biscuits, hockey anyone? And fried anything. My mom hated the smell of hot oil, so she never fried anything. Consequently, I'm a nervous, fussy deep fryer. I have a lid, 5 lbs of baking soda, and a kitchen fire extinguisher on stand-by. I wear safety glasses. I think this fatally inhibits my ability to make fry bread. I make a good dough, but only if someone else fries it.

I was laughing so hard reading about you with the safety goggles on and all your fire prevention preps while cooking frybread. LOL

I never make frybread indoors. I don't fry anything indoors. The grease residue would stick to everything. I fry either out on our picnic table outside or in our screen room with the window open and a box fan blowing the steam out.

Your experience at the college sounds horrific. 325F is just perfect for oil soaking. No wonder they were hard. No small boy appeared there, I'm guessing.

Once while visiting my aunt back in the 60s, word came 'round that a boy had gone missing one afternoon in her rez neighborhood. She told the person telling her to go look and see who's cooking frybread.
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Old 05-24-2013, 10:12 AM   #13
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Along with corn, fry bread is one of the great culinary contributions NDNs have given to the world!

I've never had frybread made with corn dough. Does anyone do that? I love corn and I really love cornbread, but I don't know about corndough-frybread.

@Spiritflight - You can use milk or water. Some people use one, some people use the other. It just depends on personal taste and what recipe(s) mama handed down. Personally, I use whole milk. Some people use powdered milk.

Frybread recipes are as individual as the person making it - everyone has their own way. Try it different ways until you find the recipe that works/tastes best to you!
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Old 05-24-2013, 10:18 AM   #14
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Quote:
Originally Posted by docat View Post
Those folks are around, but the ALWAYS part is the small boy. If I were to fix up a batch right now at midnight (which it is right now), some young boy in the neighborhood would wake up from sleep and go wandering and end up at the door, and I'd have to give him the frybread. LOL

That's what I love about that pic...the small boy in the background. He knows. He's gonna get that frybread.
He better get that frybread, or there will be a war to conquer all the food. Never hold off on giving a by some frybread.
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Old 05-24-2013, 10:59 AM   #15
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AWESOME responses, EVERYONE!! Now I'm STARVING for frybread!

I use a little baking powder and a little yeast, like RDNKJ...taught to me by my Comanche friend from TX...must be a southern thing.

Until then, my frybread turned out hard and pretty inedible, except for dipping in soup. I almost gave up, but practice (and a good recipe) makes perfect.

I don't think corn flour would make a "frybread". It would make the puffy kind of tortillas like for gorditas. Which would be good anyway! LOL

Frybread tastes SO good cooked outdoors!! And I can totally see the hole being used to turn it!!

I'm gonna cook some this weekend...and maybe try the garlic bread version, or a marshmallow gooey version, as I detailed in the Red Horse Cafe.
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Old 05-24-2013, 11:11 AM   #16
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I've never had frybread made with corn dough. Does anyone do that? I love corn and I really love cornbread, but I don't know about corndough-frybread.
Never made any with corn dough, but it sounds interesting. I have thought about adding corn kernels to the dough though. Similar to pumpkin frybread, but with corn. That could be interesting.

I wonder if corn dough would stick together?
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Old 05-24-2013, 11:24 AM   #17
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I wonder if corn dough would stick together?
I was wondering that too. I'm thinking corn dough would be too crumbly. Plus you'd have to watch the temp and wouldn't be able to make as much; corn meal can dirty up your cooking oil very quickly.
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Old 05-24-2013, 11:50 AM   #18
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These ones with no hole LOOK GREAT!!!
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Old 05-24-2013, 11:54 AM   #19
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GORDITA!! Make with corn flour - MASA!

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Old 05-24-2013, 12:11 PM   #20
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Here's a good recipe for the gorditas:

Recipe: Basic gorditas - latimes.com

Looks like they're griddle fried and then deep fried...probably keeps down the mess in the oil.
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