sondray

2 cups flour
3 tsp baking powder
1 tsp salt
1 cup milk
Deep hot fat in frypan or fryer

Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper.

Blackfeet

4 cups flour

1 Tbsp. powdered milk

1 Tbsp. baking powder

1 tsp. salt

11/2 cups warm water

Oil for frying

Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.

Cherokee

1 cup flour

1/2 tsp. salt

2 tsp. baking powder

3/4 cup milk

Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.

Chickasaw

2 cups sifted flour

1/2 tsp. salt

4 tsp. baking powder

1 egg

1/2 cup warm milk

Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.

Pumpkin Fry Bread

2 cups fresh pumpkin or 1-16oz. can pumpkin
1/2 tsp. salt

1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla

Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.

Creek

2 cups flour

1 cup buttermilk

1 tbsp. baking powder

1/4 tsp. salt

Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Navajo #1

1 C flour

1 t baking powder

1/4 C powdered milk

1/4 t salt

warm water

Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.

In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.

Serve with chile beans and your favorite taco toppings for "Navajo Tacos."

Navajo #2

3 cups unbleached flour, sifted

1/2 cup dry powdered milk

1 Tbs. baking powder

1/2 tsp. salt

1/2 cup warm water or milk

2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.

Hint:
The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.

Osage

4 cups all purpose flour

2 tsp salt

1 tbsp and a half baking powder

1 tablespoon melted shortening

2 cups warm milk

Shortening for deep frying

Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center.

Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.

Seminole

2 cups flour

3 tsp. baking powder

1 tsp. salt

1 cup milk

Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.

jbsstrawberry

Ohhh sondray!!! Thank you soooooooo much!!!! I can't wait to try these!! The Navajo Fry Bread was the one I lost...but they all sound wonderful!!!

Melissa

Mmmm....my husband and I participate in historical rendezvous throughout the year and one in particular has AWESOME fry bread. I'll have to give this recipe a try!

Knot Sew

Hmmmmmmmm you know I'm going to eat these.........I can be a different kind of Indian every day. I will show my granson how to make these. I am teaching him a few foods to cook , so he can feed himself some day :D