Indian Fry Bread

This crisp and bubbly bread is wonderful for Indian tacos or served as a dessert with powdered sugar or sugar and cinnamon. We put refried beans, Mexican-seasoned ground beef, grated cheese, lettuce, tomatoes, black olives, salsa, and sour cream on top to make a great main dish for dinner.



Step: 1

Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.

Step: 2

Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.

Step: 3

Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.


Per Serving: 123 calories; protein 2.6g; carbohydrates 19.3g; fat 3.8g; sodium 214.8mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.

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