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Old 05-24-2013, 04:05 PM   #21
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the frybread belly i have has a hole where the belly button is!
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Old 05-24-2013, 04:56 PM   #22
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Here are two frybread dough recipes. They from the magazine Popular Plates, Route 66 Edition. They look good, but I've never made them. I have my own recipe.

Fry Bread I

2 cups flour
1/3 cup dry powdered milk
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
2 to 3 1/2 cups lukewarm water
Oil for frying

Stir together the flour, dry milk powder, baking powder and salt. Cut in the shortening until the mixture is the consistency of pea-size crumbs. Stir in the water a little at a time, using only enough for the mixture to form a ball. Turn dough onto a lightly floured board and knead until soft and no longer sticky. Divide into 6 equal portions. Cover with a damp kitchen towel and let stand 1 hour. Shape dough into 1/2 inch thick rounds. Pat or rolleach round out on a floured circle to form a disk 6-7 inches in diameter. Poke a hole through the center.
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Old 05-24-2013, 05:02 PM   #23
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Fry Bread II

1 to 1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup instant milk
1/2 to 3/4 cups water

Mix together 1 cup of the flour, the baking powder, salt and instant milk. Mix in the water, adding more or less and additional flour if needed to create a workable dough. Knead the dough about 5 minutes. Cover and let rest 20 minutes.
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Old 05-24-2013, 07:33 PM   #24
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What a great thread, Rose!

I want to try those gorditas.
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Old 05-25-2013, 04:05 PM   #25
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We're having a rainy holiday weekend. Reading this thread has got me wanting frybread. So, being indoors, it's settled...I'm making frybread this weekend!

I think I'll whip up some honeybutter too. Apple Butter might be pretty good, I may go to the store and get some. Butter and molasses...

Mmmmmmmmmmmmmmmmmmmmm My mouth's already watering!
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Old 05-25-2013, 04:44 PM   #26
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Originally Posted by RDNKJ View Post
We're having a rainy holiday weekend. Reading this thread has got me wanting frybread. So, being indoors, it's settled...I'm making frybread this weekend!

I think I'll whip up some honeybutter too. Apple Butter might be pretty good, I may go to the store and get some. Butter and molasses...

Mmmmmmmmmmmmmmmmmmmmm My mouth's already watering!

Mmmmm frybread! The entire Powwows crew is invited over for dinner, right?
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Old 05-26-2013, 11:47 AM   #27
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Originally Posted by Spiritflight View Post
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!
I use almond flour and almond or hemp milk because I have several allergies. It turns out nearly the same!
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Old 05-26-2013, 02:29 PM   #28
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Originally Posted by Mato-Zi-Win View Post
I use almond flour and almond or hemp milk because I have several allergies. It turns out nearly the same!
Ahh - thanks, don't know about almond flour - I don't think they have that in Germany. Oh man, sorry, when I ramble on but America reall is the Country of everything.
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Old 05-29-2013, 10:10 PM   #29
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Mmmmm frybread! The entire Powwows crew is invited over for dinner, right?
Of coures! That's a given!

++++++++++

I ran across the directions for makingn Salted Molasses Butter. So I made some of that this weekend along with honey butter. I'll have to tinker with the recipe a little, I'd like the taste to be a little stronger. I do love molasses - I'll be making it again.
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Old 05-29-2013, 10:15 PM   #30
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How thick do y'all make your frybread? I tend to make mine on the thick side, but it does depend on what I'm using it for.
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Old 05-30-2013, 10:11 AM   #31
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How thick do y'all make your frybread? I tend to make mine on the thick side, but it does depend on what I'm using it for.
I make mine pretty thick and fluffy.
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Old 05-30-2013, 12:27 PM   #32
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Originally Posted by Mato-Zi-Win View Post
I use almond flour and almond or hemp milk because I have several allergies. It turns out nearly the same!
Really? You might have to explain your process further. I use almond flour all the time, for muffins, "corn" bread, chocolate cupcakes, coffee cake...for a low carb version.

I don't see how it would stick together enough to be fry-able...even after grilling it similar to a corn gordita cake.

As for the thickness, I make mine thicker so I can really enjoy taking a bite.

I didn't cook any over the weekend, but had the pleasure of tearing into a stuffed frybread smothered with green chili at Casino Apache on the Mescalero rez.

Their 6 pound Indian Taco challenge was tempting, and I'm sure there was a day when I could have dusting that and then wanted dessert, but I passed it up...maybe next time.
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Old 05-31-2013, 03:33 PM   #33
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I make mine pretty thick and fluffy.
i like mine thick and fluffy too ... not into the thin and brittle kinds.
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Old 05-31-2013, 05:40 PM   #34
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The 6-lb NDN taco sounds good. Yeah, there was a time I coulda polished that off and ordered another one to boot. Alas, those days are gone.

I think thick and fluffy is the way to go. That's one reason I use both yeast and baking powder - yeast for taste and baking powder for texture.
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Old 06-01-2013, 02:25 PM   #35
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I like it fluffy and thick enough to not get soaked from meat Sauce.
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Old 06-05-2013, 02:19 PM   #36
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what is the best flour?

Blue Bird

Navajo Pride

Other
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Old 06-05-2013, 02:43 PM   #37
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I've never had Blue Bird or Navajo Pride flour.

In order of preference, the flour I use is either...

Gold Medal
King Arthur, or
White Wings
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Old 06-11-2013, 02:37 PM   #38
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woohoo... today I made my first better Frybread. Now I know which mistakes I made some years ago and today I know which mistakes I made this time, so next time I make frybread I will get a picture up here.
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Old 06-11-2013, 03:02 PM   #39
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....so next time I make frybread I will get a picture up here.
Pictures are nice, but samples are better. I hope you don't have wireless internet, or it will be cold by the time it gets here :)
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Old 06-14-2013, 09:40 AM   #40
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Blue Bird all the way! Or is it just cuz I like the sacks??
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