How To Make Fry Bread - Devine Cooking Recipes

This is a recipe for fry bread. It can be used to make tacos, desserts, sandwiches, etc. NOTE: This is not necessarily the same type of traditional Native American recipe that you might find for sale at festivals and fairgrounds. This is more of a quick-fix, super simple recipe for fried dough that can used the same way. It puffs up more as it cooks, but tastes similar.RECIPE2 cups flour2 tsp baking powder1/2 tsp salt1 Tbsp canola oil OR vegetable oil¾ cups water (can also use milk or buttermilk)Any desired toppings such as: taco fixings, powdered sugar, cinnamon sugar, chocolate sauce, honey, cheese, etc.**You may need more/less water and flour as you mix to get dough to correct consistencyPreheat a skillet filled with about ¾ of an inch of canola or vegetable oil. In a mixing bowl mix together flour, baking powder, and salt. Make a well in center and pour in oil and water. Mix together with spoon or by hand until dough comes together. If too dry add a little more water. If mixture is too wet add a little more flour. Continue to mix or knead dough until it holds together well and is not too sticky, should take less than 5 minutes. Divide dough into 8-10 balls. Flatten each dough ball into a disc shape and poke a small hole in the center. It's best to keep dough discs separate because they may begin to stick together if you don't fry them right away. Fry the discs in hot oil until puffed and pale golden brown on each side, about 20-30 seconds per side. Remove to a paper-towel lined plate to drain briefly. Top as desired and serve immediately.

Channel: Howto & Style
Uploaded: November 30, 1999 at 12:00 am
Author: DarsKitchenyStuff

Length: 03:45
Rating: 4.862069
Views: 18496

Tags: darskitchenystuff fry bread indian fry bread native american fry bread how to food cooking recipe fry bread tacos fry bread tacos recipes howto

Hi. I do save oil to use another couple of times if it's still "clean". I usually only do that if I'll be frying again within the next couple of days. I let it cool completely, scoop or filter out any old food bits, and then cover with foil until next use (take off foil before heating!). I know some people who reuse oil until it either turns rancid or starts to break down and stops frying well.