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Best Recipe Indian Frybread

Native American cookbook Recipe Indian frybread is a staple of the aboriginal people in North America -- and perhaps in other continents as well.

Trivia: The origin of Indian frybread is controversial. Some say that the recipe was invented following the implementation of the North American reservation system.

Others say that European aboriginal peoples were cooking frybread long before that event

Attention! In October of 2008, I received this email from Darin Corbiere. He clarified this for me.

Darin wrote:

I am writing because I wanted to clear up a fact regarding your claim about Indian Fry Bread and Bannock. I am Anishnaabe, of the Ottawa tribe, and I just want to point out what really happened with the misconception that we had "fry bread".

In the late 1800's (1870's) most of the aboriginal people who survived the disease process were forcibly moved from their homelands to "reservations" or Reserves where they were kept "under the protection of her Majesty Queen Victoria" Her Canadian subjects followed what their American cousins were doing, promising food and shelter, but not following through. Indian people were slowly but surely being starved( that is why so many left, only to be hunted down as fugitives - not many options, die slowly of starvation or take your chances as a fugitive)

Somehow the Queen had heard of the plight of her Little Red Children of the forest and made a gift of several tons of each of the following:

Flour, Sugar, Salt, Lard and Milk - what we call the Five White Gifts.

These were delivered as per treaty law, and since the Indian people had no idea what it was, they mixed these things together and fried it in the lard and so Fry Bread was born.

Diabetes is rampant in Aboriginal populations - the elimination of these five white gifts from our diets nearly removes all symptoms of diabetes, but the Indian Fry bread concept is so ingrained that even our own people consider it Traditional Fare.

Bannock was traditional, but it was not made with flour. Not wheat flour. Wheat was also an import that previously had not been used in North America. Bannock was made by taking dried fruit and nuts and grinding them into a mash that was held together with fat - bear usually, or the fat from the liver of deer (lard!) and mixed with corn meal. It was very similar in nature to todays trail mix bars or granola bars.

Thank you Darin, for sharing this information.

The Recipes:

Most recipes for Indian frybread are very similar. The difference in taste and texture is determined by how the dough is mixed, kneaded, shaped, and by the type of oil that is used for frying recipe Indian frybread.

Recipe Indian Fry Bread #1

Tip #1:. Eliminate the guesswork of frying by testing the oil temperature with a good thermometer, like the Taylor Classic Candy and Deep-Fry Analog Thermometer

Tip #2: Use larger pieces of dough to make Indian tacos. Dough should be the size of a lemon for tacos, and the size of a golf ball for frybread.

4 cups flour
4 teaspoons baking powder
2 teaspoon sugar
2 tsp sugar
½ cup milk
1 ½ cup water
vegetable oil for frying

Put flour in bowl and add dry ingredients. Mix well. Add milk and water and stir. Do not over-stir. Stir only until the dough is moist. The dough should be a little wetter than a typical bread dough.

Next, fold dough up from the bottom and over itself a few times. Add additional flour if needed, but do not add extra water. Extra water will result in a tough dough.

Cover and let sit for half an hour or longer. When dough has risen a little, flour your hands lightly, and break off pieces of dough. Stretch the dough to desired thickness, and make a small hole in the middle.

Pour vegetable oil to about one inch high in a frypan or deep fryer. Heat oil to about 375 degrees. If oil is too hot, your recipe Indian frybread will burn. If the oil is too cool, the frybread will soak up too much oil. To test for temperature, drop a small piece of stretched dough in the hot oil. It should brown and rise nicely.

When oil is the right temperature, place frybread pieces in the oil, and brown. When the edges are browned, turn once to brown the other side.

Remove, and drain recipe Indian frybread on paper towels. Do not stack until cool.

Recipe Indian Fry Bread #2

Bannock
3 1/4 cup sunflower seeds
3 1/4 cup water
2 1/2 tsp salt
6 tbsp corn flour
2/3 cup corn oil

Place sunflower seeds, water, and salt in a pot. Cover, and simmer for 1 hour 30 minutes. When the seeds are cooked, crush and make a paste.

Add the corn flour a tablespoon at a time to thicken. Work with your hands, and allow mixture to cool slightly.

Shape into small, flat pancakes. Heat oil, and fry both sides. Drain and eat.

Enjoy your recipe Indian frybread.


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