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Name: Frybread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 c Water (a little more); 2 tb Baking Powder; 1/4 c Vegetable oil; 1/2 ts Salt; 1/2 c Powdered milk (up to 1); 4 c Flour

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INGREDIENTS

2 c Water ; (a little more)
2 tb Baking Powder
1/4 c Vegetable oil
1/2 ts Salt
1/2 c Powdered milk ; (up to 1)
4 c Flour

Servings

INSTRUCTIONS

Mix dry ingredients in a large bowl, make a well in it and pour in the water and oil. Knead thoroughly to a stiff dough. Add more flour -- it shouldnt be sticky. Flour in bread varies by moisture in the air. Take a handful and pat it into a flat round with a depression in both sides of the center, or make a twisted round. Depending on the shape and how much you knead and twist and pull it, the fry bread will taste quite different. Slap it around plenty, and make sure that dought isnt sticky. For Indian tacos (or to serve with wojape berry pudding over it), make a flat taco, about 8-9" in diameter and 1 1/2" thick at the edges, with a depression in the center of both sides (to hold the sauce). Fry it in hot oil, either a fryer or frypan with at least 1 1/2" of oil in it. Keep crumbs and such skimmed off the oil. Oil temperature should be about 375, not smoking. Breads will puff and turn golden. Flip over to fry on both sides. Remove to drain on paper, dont stack them on top of each other until cool. Even if youre going to make thousands for a powwow, this is about the right size for a working batch. Make batch after batch after batch..... It will be noticeable that the ones different people shape come out different even if making them from the same dough. If feeding kids, work more powdered milk into it. How many it makes depends on the size you make them. Cleanup and saving the frying oil: skim out all crumbs on the top. Cut up an apple and fry slices in the fat. Cool it. Pour through a funnel lined with a cloth towel back into can, discarding the brown sludge at the bottom. Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 13:46:34 -0800 From: Pamela Ramsey

NOTES

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Frybread

2 c Water (a little more)
2 tb Baking Powder
1/4 c Vegetable oil
1/2 ts Salt
1/2 c Powdered milk (up to 1)
4 c Flour

Mix dry ingredients in a large bowl, make a well in it and pour in the  water and oil. Knead thoroughly to a stiff dough. Add more flour -- it  shouldnt be sticky. Flour in bread varies by moisture in the air. Take a  handful and pat it into a flat round with a depression in both sides of the  center, or make a twisted round. Depending on the shape and how much you  knead and twist and pull it, the fry bread will taste quite different. Slap  it around plenty, and make sure that dought isnt sticky.    For Indian tacos (or to serve with wojape berry pudding over it), make a  flat taco, about 8-9" in diameter and 1 1/2" thick at the edges, with a  depression in the center of both sides (to hold the sauce).    Fry it in hot oil, either a fryer or frypan with at least 1 1/2" of oil in  it. Keep crumbs and such skimmed off the oil. Oil temperature should be  about 375, not smoking. Breads will puff and turn golden. Flip over to fry  on both sides. Remove to drain on paper, dont stack them on top of each  other until cool. Even if youre going to make thousands for a powwow, this  is about the right size for a working batch. Make batch after batch after  batch..... It will be noticeable that the ones different people shape come  out different even if making them from the same dough. If feeding kids,  work more powdered milk into it. How many it makes depends on the size you  make them.    Cleanup and saving the frying oil: skim out all crumbs on the top. Cut up  an apple and fry slices in the fat. Cool it. Pour through a funnel lined  with a cloth towel back into can, discarding the brown sludge at the  bottom.    Posted to EAT-L Digest 11 November 96    Date:    Tue, 12 Nov 1996 13:46:34 -0800    From:    Pamela Ramsey <risha@EROLS.COM>

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Nutrition

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Serving Size: 1 Serving (60g)
Recipe Makes: 16

Calories: 172
Calories from Fat: 24 (14%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.8g
Cholesterol 0.8mg		0 %
Sodium 157.5mg		5 %
Potassium 110mg		3 %
Total Carbohydrate 31.1g		9 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 30g
Protein 5.3g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 172

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