Frybread
From dragonbear 16 years agoIngredients
- 1 tablespoon baking powder shopping list
- 1 half (tea)spoon salt shopping list
- 3 cups unbleached flour (I prefer whole wheat or graham) shopping list
- 2 cups buttermilk (may not need all of it) shopping list
- light oil, like canola, safflower or sunflower shopping list
- Good heavy deep pan (I use the same cast iron skillet I use for cornbread) shopping list
How to make it
- Sift the flour; whisk in dry ingredients. Add the milk a little at a time -- you want a smooth dough you can handle, but not too sticky, and both elevation and humidity can affect how much milk you will need.
- Do not overmix the dough -- it will make the frybread tough!
- Drizzle a little oil over the dough and let it rest for a half hour.
- Bring about and inch of oil to a slow boil in the skillet. Keep the oil hot -- quick frying makes crispy frybread.
- Take a handful of dough (1/4-1/3 cup) and shape into a disk about the size of your palm. Holding the disk by the edge, turn the dough, gradually stretching it to a 5-6 inch diameter.
- Ease it into the oil, and fry 2-3 minutes per side, until golden. Place on paper towels to drain excess oil.
- Wonderful hot or cold.
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