Frybread - Nice and Easy

wyo_rose · 02-09-2007, 10:53 AM

Two cups self-rising flour
One cup H2O (or enough to make a nice dough)

Mix a little, knead a little, let sit a little.
Fry in HOT oil, drain a little, enjoy a LOT!

tainee · 02-09-2007, 11:03 AM

sounds good to me wyo

between2worlds · 02-09-2007, 11:10 AM

and if you have regular flour use 2 C. flour and 3 tsp baking powder and 1/2 tsp salt.

wyo_rose · 02-09-2007, 11:17 AM

Actually, here's the good kind (Northern Style):

2 cups flour
2 teaspoons salt
2 teaspoons sugar
1/2 pk rapid rise yeast
1/2 cup powdered milk
2 Tablespoons baking powder

Mix all those dry ingredients. Add in 2 cups slightly hot water - about 120 degrees - until no lumps remain. Now mix in enough flour to make a nice dough about 2 cups. Knead a little longer. Let sit at least an hour - maybe two.

Pat, roll, or stretch out golfball size chunks until about 6 inches across. Poke a hole in the middle - NOT BIG!
Fry in hot oil (375 degrees) until you see some color come up the edge. Turn over and continue frying until that side is the same color.

Drain well on edge. Keep warm.

Can be frozen and rewarmed in the oven (well wrapped with foil) or microwave (with paper towel).

**Eagle Plumes** · 02-09-2007, 11:23 AM

Quote:

Originally Posted by wyo_rose

Two cups self-rising flour
One cup H2O (or enough to make a nice dough)

Mix a little, knead a little, let sit a little.
Fry in HOT oil, drain a little, enjoy a LOT!

Wyo
I was talking to a lady not to long ago and she used one like this, does it taste anything like the others? It seems way easier to get put together wouldnt mind going that rout if it tasted as good as the others.

wyo_rose · 02-09-2007, 11:37 AM

Some people like it better than the slighly sweet and fluffy northern style. It would be great to dip in stew or use for an NDN taco.

But I'm hooked on Northern Style myself. My mouth is watering already. And if you want some with just honey or honey/butter - the yeasty kind is the way to go.

Someone please make a batch, and eat one for me. I'm going low-carb and won't be having any for a while.

**Eagle Plumes** · 02-09-2007, 11:42 AM

Quote:

Originally Posted by wyo_rose

Some people like it better than the slighly sweet and fluffy northern style. It would be great to dip in stew or use for an NDN taco.

But I'm hooked on Northern Style myself. My mouth is watering already. And if you want some with just honey or honey/butter - the yeasty kind is the way to go.

Someone please make a batch, and eat one for me. I'm going low-carb and won't be having any for a while.

now if a bit of sugar was added, would that mess it up in any way?

between2worlds · 02-09-2007, 11:48 AM

replace the white flour with a mixture of acorn flour and cat tail pollen - both are high in protein and low in da stuff that is bad for ya in white flour.

wyo_rose · 02-09-2007, 12:12 PM

Wow, where do you get acorn flour?

between2worlds · 02-09-2007, 12:21 PM

*grin* If you don't want to hassle with making your own you can get it at any Korean market. And if you don't have one in your area you can get it online here:

http://www.ikoreaplaza.com/ikp/index...ku=KPSM08GP004

shy_rezdawg · 02-21-2007, 04:08 PM

hi i was just wonderin if it really makes a difference if i try one of ur recipes if i make it w/o yeast?! i remember my mother makin frybread n she didn't use yeast n it was pretty darn good. lemme know plz...

WhoMe · 02-21-2007, 04:54 PM

Gary Rush, Jimmy Yepa, Marshall Gover and Terry Snowball make the best frybread I ever tasted!

Any other "men in aprons" out there?

tsalagiama1607 · 02-28-2007, 11:13 PM

Quote:

Originally Posted by wyo_rose

Some people like it better than the slighly sweet and fluffy northern style. It would be great to dip in stew or use for an NDN taco.

But I'm hooked on Northern Style myself. My mouth is watering already. And if you want some with just honey or honey/butter - the yeasty kind is the way to go.

Someone please make a batch, and eat one for me. I'm going low-carb and won't be having any for a while.

i just made a batch from yall recipes i added some of yalls tips to mine and its pretty darn good its the best ive made yet i was told to make it with all purpose flour and i think self rising is much better so thank u all,, and god luck on your low carb thing ill eat this one for you!

02-09-2007, 10:53 AM	#1 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 7,856 Blog Entries: 2	Frybread - Nice and Easy Two cups self-rising flour One cup H2O (or enough to make a nice dough) Mix a little, knead a little, let sit a little. Fry in HOT oil, drain a little, enjoy a LOT!

02-21-2007, 04:08 PM	#11 (permalink)
shy_rezdawg shy_rezdawg Join Date: Dec 2006 Location: ft. carson Posts: 3	w/o?! hi i was just wonderin if it really makes a difference if i try one of ur recipes if i make it w/o yeast?! i remember my mother makin frybread n she didn't use yeast n it was pretty darn good. lemme know plz...

02-21-2007, 04:54 PM	#12 (permalink)
WhoMe PauWau Coordinator Join Date: Jul 2003 Location: Land of 370 Broken Treaties Posts: 5,433	Frybread Men Gary Rush, Jimmy Yepa, Marshall Gover and Terry Snowball make the best frybread I ever tasted! Any other "men in aprons" out there? __________________ "Today, recognizing and respecting the origins of powwow aids in our Cultural Survival. If enough people break the rules because they are not satisfied...."We will have no culture." WhoMe

02-09-2007, 11:03 AM	#2 (permalink)
tainee Tiny Tot Dancer Join Date: Jun 2006 Location: Riverdale, Md. Posts: 60	sounds good to me wyo

02-09-2007, 11:10 AM	#3 (permalink)
between2worlds Patrick Join Date: Nov 2005 Location: Riverdale, MD Posts: 2,699	and if you have regular flour use 2 C. flour and 3 tsp baking powder and 1/2 tsp salt.

02-09-2007, 11:17 AM	#4 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 7,856 Blog Entries: 2	Actually, here's the good kind (Northern Style): 2 cups flour 2 teaspoons salt 2 teaspoons sugar 1/2 pk rapid rise yeast 1/2 cup powdered milk 2 Tablespoons baking powder Mix all those dry ingredients. Add in 2 cups slightly hot water - about 120 degrees - until no lumps remain. Now mix in enough flour to make a nice dough about 2 cups. Knead a little longer. Let sit at least an hour - maybe two. Pat, roll, or stretch out golfball size chunks until about 6 inches across. Poke a hole in the middle - NOT BIG! Fry in hot oil (375 degrees) until you see some color come up the edge. Turn over and continue frying until that side is the same color. Drain well on edge. Keep warm. Can be frozen and rewarmed in the oven (well wrapped with foil) or microwave (with paper towel).

02-09-2007, 11:37 AM	#6 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 7,856 Blog Entries: 2	Some people like it better than the slighly sweet and fluffy northern style. It would be great to dip in stew or use for an NDN taco. But I'm hooked on Northern Style myself. My mouth is watering already. And if you want some with just honey or honey/butter - the yeasty kind is the way to go. Someone please make a batch, and eat one for me. I'm going low-carb and won't be having any for a while.

02-09-2007, 11:48 AM	#8 (permalink)
between2worlds Patrick Join Date: Nov 2005 Location: Riverdale, MD Posts: 2,699	replace the white flour with a mixture of acorn flour and cat tail pollen - both are high in protein and low in da stuff that is bad for ya in white flour.

02-09-2007, 12:12 PM	#9 (permalink)
wyo_rose Teenah's Too Cool Join Date: Jun 2002 Location: Fort Washakie Posts: 7,856 Blog Entries: 2	Wow, where do you get acorn flour?

02-09-2007, 12:21 PM	#10 (permalink)
between2worlds Patrick Join Date: Nov 2005 Location: Riverdale, MD Posts: 2,699	grin If you don't want to hassle with making your own you can get it at any Korean market. And if you don't have one in your area you can get it online here: http://www.ikoreaplaza.com/ikp/index...ku=KPSM08GP004