Recipe of the day : Indian Fry bread

by M.D. Creekmore on July 20, 2012 · 9 comments

Submitted by TG

Ingredients:

  • 1 cup flour
  • 1/4 tsp salt
  • 1 tsp powdered mill
  • 1 tsp baking powder
  • 1/2 cup water
  • Oil for frying

Directions:

Sift dry ingredients together. Add water mixing well, but do NOT knead. Cut into 4 equal pieces and stretch into 5-7 inch disks. Heat oil to about 350 degrees. Fry dough pressing lightly to submerge, flip and fry the other side, usually 3 to 4 minutes.

9 comments

Buuurr in Ohio July 20, 2012 at 9:06 am

Hi, thanks for the recipe. Could I ask what powdered mill is? I can’t find it anywhere. Is is actually powdered milk and that is a typo? Not being a grammar douche. I want to try this recipe as my wife is Indian and we love Indian breads. Thanks.

TG July 21, 2012 at 1:46 pm

Its a typo, its suppose to be milk.

Buuurr in Ohio July 22, 2012 at 8:30 pm

Thanks, TG.

Caoimhin July 20, 2012 at 1:19 pm

Buuurr I’m sure that is milk. Around here the Navajo and Pueblo people don’t often use it. I was taught by a Navajo lady many years ago how to make Fry Bread and flour tortillas. A cast iron skillet is best for frying in if you don’t have a cast iron dutch oven. Cooking it in lard (now a health food) gives the best flavor. Makes a great main dish or eat as desert. We sprinkle with powder sugar and honey. For a Navajo taco add cooked beans, ground beef with taco seasonings,diced onion, shredded lettuce, tomato diced, some New Mexico red chile, sour cream and shredded cheddar cheese. Now that is good eating. Even better if you cook it all out doors over an open fire. Thanks TG for sharing our good New Mexican food. Really I had never thought of it as a prepper meal before. So much of what we eat we just take for granted. Add 1/4 cup lard or shorting to the mix and you have flour tortilla mix. Make 6 balls of dough, roll out and cook on a dry hot cast iron skillet. I turn my skillet upside down over the burner to make it a grill surface we call them comals.

TG July 21, 2012 at 1:57 pm

Coaimhin, I have been using this recipe since I was a little girl. One of my parents friends was an indian lady and she showed my mom this who then taught me. I love tacos made with these rather than tortillas, and you can easily add spices to change up the flavor a bit

tommy2rs July 20, 2012 at 4:00 pm

Fry bread, that sure brings back good memories. Stopping along the road for Navajo tacos with the fry bread cooked over pinyon wood. I make it here but it doesn’t taste the same without that whiff of pinyon.

And don’t get me started on posole, green chile stew, beans and chicos and christmas at every meal.

JP in MT July 20, 2012 at 10:54 pm

Love this stuff.

Missy Taz July 21, 2012 at 5:49 pm

Don’t forget to sprinkle powdered sugar and cinnamon or drizzle with honey!

chonte in MD July 21, 2012 at 5:57 pm

i just made some last week for my lil girl. im the end of the line for the Cherokee in my family but you’re heritage never dies. my lil one loves here with cinnamon and sugar. i havn’t tried with honey yet.

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