INDIAN FRY BREAD
Having grown up in Oklahoma I have eaten fry bread many times. These little fried breads are good with soups or a big pot of pinto beans. They are also tasty with honey, con queso dip, sprinkled with a mixture of sugar/cinnamon or as Indian tacos. Hope you try and enjoy! Not sure of prep or cooking times.
Provided by Anita Harris
Categories Breads
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Combine the 3 cups of flour, baking powder and salt.
- Add 1/4 cup milk and blend thoroughly.
- Add the 1-1/2 cups of warm water, a little at a time, and knead the dough until it is soft but not sticky.
- Place in a lightly oiled bowl, cover and let stand about 15 minutes.
- Pull off egg-sized balls of dough and roll into balls.
- Flatten the balls into circles about 1/4" thick.
- Punch a hole in the center of each flattened dough so it will puff.
- Fry in a heavy skillet in oil until bubbles appear.
- Turn bread over and fry until golden brown.
- Remove fry bread and place on paper towels for about 1 minute.
- Serve hot.
- You can bite or tear a piece off of the corner and pour in honey or dip breads in con queso dip or use to make Indian tacos (these are made by topping hot breads with taco meat, shredded lettuce, diced onion, diced tomatoes and shredded cheese).
- You can also top with sour cream and salsa.
- (If you want to try the Indian tacos I suggest that you make the balls larger than the called for egg size).
- These kind of tacos have to be eaten with a fork!
- They are delicious!
Nutrition Facts : Calories 235.2, Fat 1, SaturatedFat 0.3, Cholesterol 1.4, Sodium 382.8, Carbohydrate 48.7, Fiber 1.7, Sugar 0.2, Protein 6.8
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