Thursday, February 18, 2010

I'm going to try to make fry bread.

First--y'all need to check out the awesome UNICORN PROMENADE Pincushion Giveaway before Saturday! Enter to win! Plz?

Second-- I wanted to take a second to write down a fry bread recipe my friend, Connie, just gave me over the phone. I thought I should write it out legibly before I am unable to decipher the scrawl in my notebook. And I thought my readers might like to see the recipe, so here it is! Or part of it, anyway. I believe Connie has such a feeling for it that she doesn't even bother measuring out the ingredients! So she gave me the approximate proportions. I think I'll be experimenting this weekend. Try it with me and let me know how it goes!

Connie's Traditional Native American Fry Bread

2 cups flour
1/4 to 1/2 cup shortening (lard is said to be best, but I'll use Crisco!)
2 teaspoon baking powder
1/2 teaspoon salt
warm (not hot) water

Mix ingredients together; add enough water so that the mixture is a stiff dough, thicker than biscuit dough. Form it into a ball and let it sit about 15 minutes. On a lightly floured surface, roll the dough out very thin, about 1/8" to 1/4" thick. Cut into strips, about 2" to 3" wide. Use your finger to poke a hole in the center.

A cast iron skillet works best for cooking. Fill it 1" deep with oil. The oil should be very hot. Drop your strips in to brown. They will brown up quickly, in about 40 seconds. Flip to cook the other side.

Connie recommends that you eat them with honey, stew (highly recommended), or use as a taco shell with meat, lettuce, etc.

{ I can't wait to try it! }

photo courtesy of the queen of subtle on flickr

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