Native American · Bread

Fry Bread I

Serves 6 · 5 minutes

| Native American Cuisine Fry bread is a traditional Native American flatbread usually made on an open fire or a barbecue, or fried in a pan of hot oil over a stove top. 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.

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 cups flour
2 tsp baking powder
1 tsp salt
2 Tbsp shortening
⅔ cup hot water

Method

Combine 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 and you get a dough.
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 each into a flat disk with a rolling pin.
Brush one side of each disk 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.