Difference between revisions of "Alternative:Fry Bread"
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{{recipesummary|Bread recipes|6|prep: 10 minutes<br/>resting: 30 minutes<br/>cooking: ~5 minutes|2||250 Cal each}} | {{recipesummary|Bread recipes|6|prep: 10 minutes<br/>resting: 30 minutes<br/>cooking: ~5 minutes|2||250 Cal each}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Native American cuisine|Native American Cuisine]] |
| − | This is a traditional [[ | + | This is a traditional [[Native American cuisine|Native American]] [[cookbook:flatbread|flatbread]] usually made on an open fire or a [[Barbecue|barbecue]]. This recipe uses modern techniques and tools. |
| − | Fry bread is best served hot, topped with melted margarine, [[ | + | Fry bread is best served hot, topped with melted margarine, [[Honey|honey]] or [[Agave Nectar|agave nectar]], berry [[Jam|jam]], or [[Cinnamon|cinnamon]] and [[Sugar|sugar]]. |
==Ingredients== | ==Ingredients== | ||
| − | * 2 [[ | + | * 2 [[Cup|cups]] [[Flour|flour]] |
| − | * 2 [[ | + | * 2 [[Tsp|tsp]] [[Baking Powder|baking powder]] |
| − | * 1 tsp [[ | + | * 1 tsp [[Salt|salt]] |
| − | * 2 [[ | + | * 2 [[Tablespoon|T]] [[Shortening|shortening]] |
| − | * 2/3 [[ | + | * 2/3 [[Cup|cup]] hot water |
==Procedure== | ==Procedure== | ||
# Mix flour, baking powder and salt in a bowl. | # Mix flour, baking powder and salt in a bowl. | ||
| − | # Use a [[ | + | # Use a [[Pastry Blender|pastry blender]] (or two butter knives) to cut the shortening into the flour. |
# Add the hot water and mix until the water is incorporated. | # Add the hot water and mix until the water is incorporated. | ||
# Turn out the dough on a lightly floured board. | # Turn out the dough on a lightly floured board. | ||
# Knead the dough until it is soft and smooth. | # Knead the dough until it is soft and smooth. | ||
# Wrap the dough in plastic and let the dough rest for 30 minutes. | # Wrap the dough in plastic and let the dough rest for 30 minutes. | ||
| − | # Divide the dough into 6 pieces, roll each into a ball, and roll into flat discs with a [[ | + | # Divide the dough into 6 pieces, roll each into a ball, and roll into flat discs with a [[Rolling Pin|rolling pin]]. |
| − | # Brush one side of each disc with melted margarine and place on a barbecue over a [[ | + | # Brush one side of each disc with melted margarine and place on a barbecue over a [[Barbecuing#.22Mississippi.22_Method|3 Mississippi]] fire. |
# Brush the opposing side of the bread with margarine and flip the bread on the barbecue. | # Brush the opposing side of the bread with margarine and flip the bread on the barbecue. | ||
# Cook until both sides are golden brown. Serve hot. | # Cook until both sides are golden brown. Serve hot. | ||
Revision as of 17:38, 5 April 2012
| Alternative:Fry Bread | |
|---|---|
| Category: | Bread recipes |
| Servings: | 6 |
| Energy: | 250 Cal each |
| Time: | prep: 10 minutes resting: 30 minutes cooking: ~5 minutes |
| Difficulty: |  |
| Native American Cuisine
This is a traditional Native American flatbread usually made on an open fire or a barbecue. This recipe uses modern techniques and tools.
Fry bread is best served hot, topped with melted margarine, honey or agave nectar, berry jam, or cinnamon and sugar.
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 tsp salt
- 2 T shortening
- 2/3 cup hot water
Procedure
- Mix flour, baking powder and salt in a bowl.
- Use a pastry blender (or two butter knives) to cut the shortening into the flour.
- Add the hot water and mix until the water is incorporated.
- Turn out the dough on a lightly floured board.
- Knead the dough until it is soft and smooth.
- Wrap the dough in plastic and let the dough rest for 30 minutes.
- Divide the dough into 6 pieces, roll each into a ball, and roll into flat discs with a rolling pin.
- Brush one side of each disc with melted margarine and place on a barbecue over a 3 Mississippi fire.
- Brush the opposing side of the bread with margarine and flip the bread on the barbecue.
- Cook until both sides are golden brown. Serve hot.
