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Savor Dakota: Fry Bread Recipe

Posted by Melissa Sievers on

Frybread Recipe

Submitted by Mavis Two Bulls, as seen on Savor Dakota Episode 4: Winter

 

Version 1: Small Batch

This version is enough to make for a family meal or two, approximately 15 pieces.

 

Ingredients:

3 ½ C. Flour

3 Tbsp. Powdered Milk OR 1 Cup of Any Milk (use less hot water)

6 Tbsp. Butter OR oil

1 tsp. Salt

1 Egg

3 to 5 Tbsp. Sugar (depending on how sweet you like it to be)

2 ¼ tsp. Instant Yeast dissolved in ½ C. warm water

1 C. Hot Water

 

Large Can of Crisco

 

Instructions:

 

• Mix the dry ingredients together. 

• Make a well (indentation) in the middle.

• Add milk and eggs.   Beat the mixture together with a whisk or mix by hand. 

• Add melted butter.

• Add dissolved yeast

• Mix together so that it is well blended.

• Add 1 C. Hot Water little by little.  You won’t need as much if you use liquid milk.

• Mix together as you add the liquid.

• You will start needing to use your hands to work the dough.  Use both hands as needed to really mix the dough together.  Knead the dough until it comes to a sticky consistency (about 5-10 minutes).

• Pour 1 tsp of oil on top of the dough, spread it across the surface.  Cover your bowl and allow the dough to rise for 30 minutes.

• Heat  Crisco in your fry pan or electric skillet to 350 degrees, you should have about two inches in the pan.  There should be enough Crisco that your pieces of fry bread float.

• Dust your work surface with flour.

• Remove dough from the bowl and flatten on your work surface.  Then with a rolling pin, roll the dough to a thickness of ¼ inch.

• Cut the sheet of dough into approximately 2- 3 inch squares.   Precise measurements are not necessary.

• Poke a hole in the middle of each piece.

• To test the temperature of the oil you may use a small piece of dough as a sample.  If the oil sizzles when you place the dough in the pan, its ready. 

• Gently stretch each piece, making them a little thinner.  Lay it into the oil.  Don’t overlap your fry bread.  Let them fry until they’re golden brown on one side and flip so that the other side can brown as well.

• Remove the fry bread from the oil and place in a basket, or on a sheet lined with paper towels to cool.

 

Fry bread is best warm and fresh.  Top with your choice of cinnamon/sugar, powdered sugar, honey, jelly or dip in wojopi, soups, use as a base for a taco, use your imagination or eat plain. 

 

Enjoy!

 

 

When SDPB visited, Mavis prepared a larger batch of fry bread.  The resulting treat could be shared at a gathering of friends and family, around 30 pieces.  The technique is the same and should also be made with plenty of love.

Version 2: Large Batch

As prepared on Savor Dakota Episode 4: Winter

 

Ingredients:

7 C. Flour

2 tsp Salt

1 C. Sugar

Dissolve 1 packet of instant yeast in ½  C. warm water.

1 C.  Buttermilk

2 eggs

12 TBSP Butter

1 C. Hot Water

 

Instructions:

• Mix the dry ingredients together. 

• Make a well (indentation) in the middle.

• Add milk and eggs.   Beat the mixture together with a whisk or mix by hand. 

• Add melted butter.

• Add dissolved yeast

• Mix together so that it is well blended.

• Add 1 C. Boiling Water

• Mix together.  You will start needing to use your hands to work the dough.  Use both hands as needed to really mix the dough together.  Knead the dough until it comes to a sticky consistency (about 5-10 minutes).

• Pour 1 tsp of oil on top of the dough, spread it across the surface.  Cover your bowl and allow the dough to rise for 30 minutes.

• Heat half of a can of Crisco in a fry pan or electric skillet to 350 degrees, you should have about two inches in the pan.  You will have enough oil that the pieces of frybread should float.

• Dust your work surface with flour.

• Pull half of the dough from the bowl and flatten on your work surface.  Then with a rolling pin, roll the dough to a thickness of ¼ inch.  (during the shoot you said probably a little bit more.  What would be a good measurement to give to people?)

• Cut the sheet of dough into approximately 2- 3 inch squares.   Precise measurements are not necessary. You will get around 30 pieces per batch.

• Poke a hole in the middle of each piece.

• To test the temperature of the oil you may use a small piece of dough as a sample.  If the oil sizzles when you place the dough in the pan, its ready. 

• Gently lay each piece into the oil.  Don’t overlap your fry bread.  Let them fry until they’re golden brown on one side and flip so that the other side can brown as well.

• Remove the fry bread from the oil and place in a basket, or on a sheet lined with paper towels to cool.

Fry bread is best warm and fresh.  Top with your choice of cinnamon/sugar, powdered sugar, honey, jelly or dip in wojopi, soups, use as a base for a taco, use your imagination or eat plain.