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  • wyo_rose
    replied
    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.

    Leave a comment:


  • nativechiqui
    replied
    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

    Leave a comment:


  • wyo_rose
    replied
    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!!

    Leave a comment:


  • White Eagle
    replied
    Originally posted by Blackbear
    egads.. 3 tsp seems like a lot to me... I use about a half a teaspoon to 4 cups of flour.. but shorty, if you want a simple way of making it.. get like the jiffy or bisquick mix and for every cup of the mix you use, use a cup of just plain flour added to it. It makes some surpriseingly great frybread!
    That's great!

    It's my first time to make fry bread, I'll do it and eat up!

    I ate my first fry bread at White Mountain Apache restaurant in north Arizona 3 yrs ago, I loves it!!!

    Leave a comment:


  • shorty
    replied
    sooo

    witch frybread is the best to use for indian tacos

    or r they all everyones fav?

    Leave a comment:


  • shorty
    replied
    ~!*~!*chickendad~!*~!*~!


    thanx!!! now i gotta another cool one to try out :)

    so far they taste great!!!

    Leave a comment:


  • chickendad
    replied
    I'm sure everyone has their favorite so I will give my wifes. We usually serve it with some sort of meaty stew. I love it. This is for a single batch. Double it for more.

    2 1/2 cups of regular flour
    1/2 teaspoon of salt
    1 teaspoon baking powder
    2 tablespoons sugar
    1 teaspoon veg oil
    1 cup warm milk

    Try them all till you find one you like

    Leave a comment:


  • chickendad
    replied
    Send me an address and I can get you some dried deer meat.

    Leave a comment:


  • sokoki_wolf
    replied
    Originally posted by Blackbear
    you know it! Got 12 cups of lyed and dried tuscarora white flour corn and a gallon and a half of it frozen as well! I also got some lyed hopi blue corn too... but it tastes better crushed and made into like tortillas.
    we grew hopi blue and ground it into meal we grew seneca white too yummmmmm yummmmmmmm corn soup with that

    Leave a comment:


  • WocusWoman
    replied
    I have deer in my freezer from Oregon, Blackbear.

    Leave a comment:


  • Blackbear
    replied
    what I don't have is VENISON!!! DANGIT... SOMEONE SEND ME SOME DRIED WHITETAIL!

    Leave a comment:


  • Blackbear
    replied
    you know it! Got 12 cups of lyed and dried tuscarora white flour corn and a gallon and a half of it frozen as well! I also got some lyed hopi blue corn too... but it tastes better crushed and made into like tortillas.

    Leave a comment:


  • sokoki_wolf
    replied
    Originally posted by Blackbear
    if it was from Arizona it's cause they use Bluebird Flour.... I would have never believed it till I tried frybread made with that flour and it does make a difference!
    you gonna make corn soup too BB?

    Leave a comment:


  • Homalosa
    replied
    The secret to good frybread is to let me taste it. I wuz gonna add what my adopted Kiowa family uses in their recipe, but then I'd have to kill you. So uh, how about I get off topic (something my students do all the time in their essays) and list all the ways I like my frybread.

    1. As the premier foundation of a monster taco (I can really make a good one baby! Don't believe me, ask all those drums at Cali powwows. I know they miss me in the PHO frybread kitchen!)

    2. With strawberries and cream

    3. With peaches and cream

    4. With a scrumptuous corn soup or beef stew

    5. with cinnamon/powdered sugar and of course honey.

    okay, hungry now?

    Leave a comment:


  • Ranger105
    replied
    Hiya
    i tried making frybread using
    Josiah's recipe but i think i got it wrong
    as it came out very salty
    so i played with the ingredents a bit and came up with this

    500grams of plain flour
    large pinch of salt
    2 TBLspoons of baking powder
    2 TBLspoons of sugar

    I am not sure if this is a right way of making frybread
    but they tasted good and i had to fight my girls off to make sure they left me some
    please let me know if i got it right or wrong
    as any help would be welcome
    Dave
    Last edited by Ranger105; 01-28-2006, 08:22 PM.

    Leave a comment:

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