Fry Bread (pancakes, chili, cooked, pot)

[nomoresnow]

I don't remember the brand, it may have been a regional.

Sometimes when I get hungry for it (I don't make it - too much for just 2 of us), I get a bagel, heat it up in the oven so the outside is crispy, but the inside is still soft, cut it open, then spread the PB and Maple Syrup on it. It's a good facsimile. Glad you like the idea!

[rickers]

You all are making me hungry ! I'd even eat some fry bread at this point and I don't even like it !

[CelticLady1]

Originally Posted by Pandamonium

I grew up on fry bread. The recipe that I have is not it. I want to turn my child onto fry bread and I don't want to blow it. Does anyone have a recipe for fry bread?

This is my recipe for fry bread. I don't know if it's what you are thinking of, (based on some of the previous posts, apparently there are different ideas about what fry bread is. I suppose it's all about where and how you've grown up), but I make these frequently, and my crew eats them up. They're good as a bread for a main dish, like something spicy, and also with honey on them. Now, if you're talking about something other than than that which is served on a reservation, well, this may not help you. But, this is what I think of, when someone mentions fry bread, (I spent a number of my growing-up years on the Wind River Indian Reservation, and this is only type of fry bread I've ever had).

Fry Bread

2 cups unbleached flour
1/2 teaspoon salt
1/2 cup instant dry milk powder
1 tablespoon baking powder
1-1/2 tablespoons solid shortening, (I use real butter)
2/3 to 3/4 cup water
Vegetable oil for frying

Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-inch circle. Cut 1/2-inch-diameter hole in center of circle, (keeps it from staying gooey in the center. I just poke a finger through them). Heat 1 inch oil in Dutch oven, (I use a small cast iron skillet), to 400 degrees. Slip each circle into oil; fry each side about 1 minute or until puffed and golden. Drain. Serve warm as is, or with butter, honey, etc., or with a main entree. Great stuff!

[Katsmeeyow]

Sounds Great!

[JoanD'Arc]

Originally Posted by DontH8Me

Oh NMS, that sounds exciting the PB and Maple! I'm going to try that the next time I make mine. I've used the frozen bread too - Bridgeford is it or something like that? - it works when I'm not in the mood to make from scratch.

Growing up in my family, we usually had ours rubbed with garlic and spread with sour cream and some grated cheese - delish! We too served it for breakfast - I was always glad when my mom surprised us with this for breakfast.

Omygosh this is gonna kill my diet!!!

[southernnaturelover]

Originally Posted by Katsmeeyow

That looks sooooo good! What I was thinking of is something different - fried cornbread!

You're thinking of the way I cook it. I just mix up normal cornbread batter (not sweet) and spoon it into a little hot oil, it makes a patty. It's usually served with butter beans, ham, and greens in my family.

[Pandamonium]

Hey, I posted this and I didn't see anything happening. I might have waited a day or less and then thought it was over. I am really surprised.

Navajo frybread was original recipe I was looking for.

Cuisinette- I would like that recipe.

I am going to work my way through these recipes.

Thank you very much.

[Katsmeeyow]

Originally Posted by southernnaturelover

You're thinking of the way I cook it. I just mix up normal cornbread batter (not sweet) and spoon it into a little hot oil, it makes a patty. It's usually served with butter beans, ham, and greens in my family.

Yep!

[buckhead]

Originally Posted by southernnaturelover

You're thinking of the way I cook it. I just mix up normal cornbread batter (not sweet) and spoon it into a little hot oil, it makes a patty. It's usually served with butter beans, ham, and greens in my family.

You didn't have to put "not sweet" in parentheses when referring to "normal" cornbread because EVERYONE knows that it isn't cornbread if it IS sweet. That said, I do the same thing and call it the ever-original moniker of "fried cornbread." So simple...so good...

BTW, are you a white or yellow cornmeal person?

[southernnaturelover]

Originally Posted by buckhead

You didn't have to put "not sweet" in parentheses when referring to "normal" cornbread because EVERYONE knows that it isn't cornbread if it IS sweet. That said, I do the same thing and call it the ever-original moniker of "fried cornbread." So simple...so good...

BTW, are you a white or yellow cornmeal person?

I have used both, but I usually stick with the white.