Best Ojibwe Zaasakokwaan Native American Fried Bread Recipes

HOW TO MAKE OJIBWE STYLE FRYBREAD

Steps:

• Pour flour into one of the medium sized bowls. Push flour to the sides of the bowl making a hole in the middle, the hole in the flour will imitate another bowl.
• Mix milk with water and microwave for two minutes. Pour into the flour bowl.
• Add yeast or baking powder and let stand for 3 or 4 minutes, so the yeast can mix with the liquid.
• Add sugar and salt.
• Start mixing slowly pulling in small amounts of the flour.
• Make sure not to let any lumps of flour be present in the mixture Mix until too thick to mix with spoon or whisk.
• Use hands to mix in remaining flour into developing bread.
• Oil the sides of the 2nd medium sized bowl and transfer dough.
• Knead for 1 to 2 minutes (do not over knead).
• Let dough rise for 1 to 2 hours or until it rises to a considerable amount close to double its size (covering the bowl of dough with a towel helps the process).
• Fill medium sized skillet halfway with cooking oil and heat on medium-high heat Throw in a small piece of dough to make sure the cooking oil is ready to fry in.
• Be careful to not start a fire!
• Grease your hands because dough will be sticky.
• Tear a chunk off your dough then start pancaking (like making a hamburger patty) and stretching into a circular shape.
• Then tear a small hole in the middle to be sure the middle cooks.
• Fry bread pieces may be whatever size you would like.
• Place dough in the oil and cook until golden brown. Flip and repeat on the other side until done.
• Enjoy your bread, top with butter, sugar, honey or good old fashioned taco meat with cheese, lettuce, tomatoes (onions & sour cream optional) to make a famous Indian Taco

NATIVE AMERICAN FRY BREAD

Steps:

• Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
• Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
• Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.

NATIVE AMERICAN SWEET FRY BREAD RECIPE - (4/5)

Steps:

• Mix ingredients 1-4 in a large bowl; then let "sponge" for 15 minutes or so until foamy. Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more. WARNING: You may need the extra 1/2 cup of flour--the dough should NOT be sticky when finished. Knead the dough, working in the remaining flour as you knead. Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled. Heat about a half-inch of oil in a large frying pan (375°F to 400°F). While the oil heats, remove dough from bowl and divide into 4 balls. Each ball will make one dozen (12) balls (so a total of 48 balls). Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don't have to look "perfect.". Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out. Serve with chili or use as a taco shell Or Serve as a pastry by sprinkling with powdered sugar and topping with jam or marmalade.

OJIBWE ZAASAKOKWAAN (NATIVE AMERICAN FRIED BREAD) RECIPE - (4/5)

Steps:

• Heat your electric skillet to 400 and fill with vegetable oil 1/2" deep. A deep fryer might also be used. Mix dry ingredients together well in a medium sized bowl. Beat egg separately and add to dry ingredients. Heat milk for 45 sec to a minute in the microwave and add slowly to the mixture. Begin kneading in the bowl and once it seems a little more uniform, turn it out onto your "flour'd" kneading surface and knead for a minute or two. Role the dough out until it is (ideally) 1/2 an inch thick. Once the dough is a uniform thickness, cut it into 2″ wide strips. A pizza cutter would be perfect for this. Next cut a slice through the middle of each piece of dough. Leaving the ends intact. You are then ready to fry your bread! Place them in the oil carefully, and let them brown for a minute or two before turning and doing the same to the other side. Remove from the oil and let drain on a paper towel laden platter.