Recipe - Basic Frybread Recipe

2 cup Flour
1 teaspoon Salt
3 teaspoon Baking Powder
1 cup Water

Mix ingredients and let sit for 1015 minutes.

Break off a ball of dough about golf ball size and pat out no thicker than
One fourth inch. (In some tribal traditions a hole is always made in the center
which has spiritual significance)

Fry in deep hot oil to a light golden brown, turn once to brown both sides.
(Oil is hot enough if a small test piece of dough dropped in the oil begins
cooking almost immediately and rises to the top.) Drain bread well and pat
with paper towel to remove excess oil. Keep covered in a bowl while cooking
to keep bread warm.

Serving Usually eaten like bread with soup, stew or posole

Variations Eat with honey, powedered sugar, cinnamon. Also good with
strawberries and whipped cream

Formatted by Carolyn Shaw, owner Home Hearth Food

Posted to Home Hearth Food Digest V1 #14 by elaya@juno.com (Elaya k Tsosie)
on May 17, 1997
Posted to bbqdigest V5 #758 by Dan Gill dgill@myhost.ccsinc.com on Dec
12, 1997