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  • #31
    OK, here's my never fail recipe for FryBread. Many ho hou's to my friend Nadine for hooking me up with this after many bad batches of fried dough.

    It's the rising kind with yeast, milk, and sugar from up here in the north. So anyone with strict loyalty to the baking powder kind, please don't read any further.

    2 cups flour
    1 tablespoon salt
    1 tablespoon baking powder
    1/2 package yeast
    1 - 2 Tablespoons sugar
    1/4 cup powdered milk, or if you don't have any, you can add liquid milk later, or just leave it out.

    Mix together, then add 2 cups very warm water (like hot bath water) and mix vigorously. Usually I use a wisk to get all the lumps out.

    Now add about 2 cups more flour and just mix until moistened with a large spoon. You may have to add more flour until it's not sticky. Don't mix too much and don't make it too dry. When the flour is incorporated, just knead it a couple time to form a ball. Cover it in the bowl with plastic and let it rise for an hour or two depending on the temp of the room.

    TAH-DAH!!
    ...it is what it is...

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    • #32
      I love fry bread. But don't know how to make it. Is it kinda like makin tortillas cuz i can whip up a batch of flour tortillas in a heart beat. Any good fry bread recipes please email them to me at [email protected]. Thanks

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      • #33
        My friend's husband (Navajo) uses the same dough for tortillas and frybread.

        My mother in law makes tortillas with shortening cut in. I tried it once and the dough felt about right for frybread. Hmmm....

        But anyway...next time I'm using a rolling pin for tortillas, my edges were thick and the middle wasn't.
        ...it is what it is...

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