Indian frybread

Yield: 16 servings

Measure Ingredient
4 cups All purpose flour
2 tablespoons Baking powder
1 teaspoon Salt
2 cups Water
\N \N Vegetable oil for frying

Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water until the dough becomes soft and pliable without sticking to the bowl.

Knead the dough on a lightly floured surface 5 minutes, folding the outer edges of the dough in toward the center.

Return the dough to the bowl, cover with a clean towel, and let rest 30 minutes to allow the dough to rise.

Shape the dough into egg-size balls and roll out on a lightly floured board to a thickness of ½ inch (or thinner, for crispier bread). It is customary to use your hands, but a rolling pin can be used as well.

Place a piece of dough between your hands and pat it from hand to hand as you would tortilla or pizza dough, until it has stretched to 8 to 10 inches in diameter. Repeat with the rest of the dough.

With your finger, poke a small air hole in the center of each piece, to prevent bursting during frying.

Pour approximately 1½ inches of oil into a large frying pan or saucepan (the saucepan's greater depth will prevent the oil from splattering) and heat over mediumm heat until the oil is hot but not smoking.

Carefully place a piece of dough in the hot oil, slipping it in gently to avoid splattering. Cook until the dough turns golden brown >>> Continued to next message...

~-- GEcho 1⅑+

* Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118) From: Helen Peagram

Date: 12-11-95

Subject: [ 5/11] Native American B ====================================================================== ==== ====

>>> Part 5 of 11...

and puffs. Turn over with two forks and cook until both sides are golden brown.

Remove and drain on paper towels until the excess oil is absorbed.

Repeat this process with each piece of dough. Keep warm between two clean towels in the oven on low. Serve immediately. ********* This bread is served during some of the pueblo Feast Days, at family gatherings, and at other meals. From "Native American Cooking," by Lois Ellen Frank From: Hilde Mott Submitted By HELEN PEAGRAM On 12-11-95

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