Frybread / Indian Taco by
This is a bread that takes experience to be made right, so toy with the recipe until you find a method that best suits you. Some people prefer a fluffy inside and crispy exterior, myself included, while others prefer a thinner, less fluffy bread. It can also be be more or less sweetened to taste. Nobody ever makes perfect bread right away, so don't be discouraged if it takes you awhile to get it just right. This versatile bread is mostly used for indian tacos(YUM!), but can be drizzled with butter or honey and sprinkled with cinnamon sugar as well. I'm working on making a gluten-free version, as alot of us Natives have gluten allergies.
TIP: as bread is fried, it will taste better if reheated in the oven at 250 degrees for awhile, vs using the microwave
5 c flr
5 tbs bkg pdr
3 tsp salt
2 tsp sugar
vegetable oil of choice
tbs bkg pdr
-Mix dry ingredients together.
-Add warm water to dry mixture til mixture reaches a thick, sticky consistency, and all flour is incorporated.
-Place at least 2 inches of oil in a large pot/wok/deep pan over med-high heat.
-When oil is hot, rub oil into the palms of your hands, and grab small handfull of sticky dough
-Dip small bit of handfull of dough into hot oil
-Spread oil all over handful of dough. Don't worry- it won't be hot.
-In hands, stretch dough til about the size of a saucer, and is about 1/4- 1/2 inch thick. If you have too much dough, put some back into the bowl.
-When dough is stretched to desired size, carefully place into hot oil.
-Dough will rise to the top when neaarly cooked. At this point, flip over and let it brown to a golden color.
-Repeat til all dough is used.
The first piece of bread will almost always turn out badly, and will serve to illustrate what can be done better with the rest of the dough. E.g. lower/raise the heat, turn the bread sooner, etc. Good bread will yield a hollow sound when tapped after cooking, and will be a light golden color.