Indian Fry Bread

"This is a great recipe for making fry bread for either dessert (sprinkle with powdered sugar), or for making Indian Tacos like those made and served in various Indian villages (with toppings of beans or chili, grated cheese, shredded lettuce, chopped tomato, and sour cream."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
6
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Mix flour, non-fat dry milk, baking powder and salt.
  • Add lard or shortening & work in with fingers or a pastry blender, until it is evenly combined.
  • Stir in 3/4 cup water and mix until the dough clings together.
  • Turn dough onto a floured board and knead until smooth and velvety.
  • Wrap tightly with saran wrap and let rest for at least 1/2 hour (or longer).
  • Divide into 6 portions, or more for smaller breads, then press or roll out on a floured board to make 6-7" rounds (or they can also be rolled out and cut into squares).
  • Keep the dough covered until ready for the frying pan.
  • In a frying pan, heat about 1-2" of cooking oil to 375*. Cook pieces in the oil until puffy and golden in color, turn and fry the other side.
  • Drain on paper towels. Serve warm. If you want to keep them for a day, cool and place in plastic bags, or freeze.
  • To reheat place them in the oven at 375* for 5-10 minutes, until warmed.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We love this bread and use it to make Indian Tacos! It is part of our monthly dinner plans! I used regular Flour and it works perfectly. I also love how it does not take much time to make, it can just be thrown together!
     
Advertisement

RECIPE SUBMITTED BY

Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!) <br> <br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired. <br> <br>I love Labrador Retreivers and have owned, trained and shown several very nice ones! <br> <br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP. <br> <br>We celebrated our 53th wedding anniversary in the summer of 2008.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes