Fry Bread - Recipes

THE ORiGiNAL RECiPES
collected by:
Susan Lynne Schwenger
(transferred over to website in approx 2014)

FRY BREAD RECiPES

Old Fashioned​

4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt.

Gradually add in the shortening and water.

Add only enough water to make dough stick together.

Knead dough until smooth, make into fist-sized balls.

Cover them with a towel for 10 minutes then pat them out
into circles about the size of a pancake.

Fry in hot cooking oil in cast iron skillet until brown on both sides.

Drain on paper towels, serve with jam. ​

---

Traditional​

1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal
Dissolve yeast in warm water then add salt and sugar.

Let stand for 5 minutes covered with a towel.

Add flour and oil to liquid mixture.

Mix and put on floured bread board
and knead until mixture is smooth.

Put dough in a greased bowl, cover with towel
and let it rise for 1 1/2 hours.

Remove from bowl and put on bread board,
knead in the 1/2 cornmeal.

Make dough into 2 balls rolling each into 12 inch circles
1/2 inch thick.

Cut into 2 inch squares and drop into hot cooking oil.

(Works best with cast iron skillet.)

Fry 5 to 6 pieces at a time for only a few moments.

Drain on paper towel and sprinkle with white powdered sugar. ​

---

Blackfeet​

4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients thoroughly. Add water.

Knead until soft, then set aside for one hour.

Shape into small balls.

Flatten each ball into a circle with or rolling pin or by hand.

Fry in a skillet half-full of oil until golden brown on both sides. ​

---

Cherokee​

1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary
to make a stiff dough.

Roll out the dough on a floured board till very thin.

Cut into strips 2 X 3 inches and drop in hot cooking oil.

Brown on both sides. Serve hot with honey. ​

---

Chickasaw​

2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg.

Add milk to make the dough soft.

Roll it out on floured bread board, knead lightly.

Roll dough out to 1/2 inch thick.

Cut into strips 2 X 3 inches and slit the center.

Drop into hot cooking oil and brown on both sides. Serve hot. ​

---

Pumpkin Fry Bread

2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla

Drop into hot cooking oil and brown on both sides.

Serve hot with butter or powdered sugar. ​

---

Creek​

2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk
and more flour to make dough stiff.

Roll out onto floured bread board and cut into 4 X 4 squares
with a slit in the center.

Fry in hot cooking oil until golden brown.

Drain on plate with paper towels.​

---

Navajo #1​

• 1 C flour ​
• 1 t baking powder ​
• 1/4 C powdered milk ​
• 1/4 t salt ​
• warm water ​

Combine the ingredients and slowly add enough warm water
to form dough.

On a lightly floured surface, knead dough until it is smooth soft
and not sticky.

Cover and let rest 1 hour.

Shape into small balls and pat into flat circles about 1/4-1/2 inch thick.

Set aside.

In skillet, heat 1/2 inch vegetable oil.

Brown dough circles on each side and drain on paper towels.

Serve with chile beans
and your favorite taco toppings for "Navajo Tacos."
​

Navajo #2​

3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl
and knead until smooth and soft, but not sticky.

Depending on the altitude and humidity,
you may need to adjust the liquid or the flour,
so go slowly and balance accordingly.

Be careful not to overwork the dough,
or it will become tough and chewy.

Brush a tablespoon of oil over the finished dough
and allow it to rest 20 minutes to 2 hours in a bowl
covered with a damp cloth.

After the dough has rested, heat the oil in a broad,

deep frying pan or kettle until it reaches a low boil (375º).

Pull off egg-sized balls of dough and quickly roll, pull,
and path them out into large, plate-sized rounds.

They should be thin in the middle and about 1/4 inch thick at the edges.

Carefully ease each piece of flattened dough into the hot,
boiling oil, one at a time.

Using a long-handled cooking fork or tongs, turn the dough one time.

Allow about 2 minutes cooking time per side.

When golden brown, lift from oil, shake gently to remove bulk of oil,
and place on layered brown paper or paper towels to finish draining.

Serve hot with honey, jelly, fine powdered sugar,
wojape, or various meat toppings.

Hint:
The magic is in frying the bread quickly!
The hotter the oil, the less time it takes to cook.
The less time it takes to cook,
the lighter the texture and lower the fat content. ​

---

Osage​

4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying
Sift flour, salt and baking powder into bowl.

Stir in shortening and milk.

Knead the dough into a ball.

Roll out dough on lightly floured board.

Cut into diamond shapes and slice a slit in the center.

Heat shortening in deep fryer to 370 degrees.

Fry 2 or 3 at a time until golden brown on both sides.

Drain on paper towels. ​

---

Seminole​

2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Mix flour, baking powder and salt.

Add milk gradually making sure the dough is stiff.

Put on floured bread board and pat it out with your hands

until it is 1/2 inch thick.

Cut into strips with a slit in the center.

Fry in hot oil until both sides are golden brown.


​

 

https://www.wideopeneats.com/15-cas...4LLfDHohO_cv3eA8CoYLrYg9ObMLOn2ng4h2ITdMe_wtg

 

https://i.rmbl.ws/s8/2/P/e/J/P/PeJPa.baa.1.mp4?b=0&u=7gve

video

 

To bake bread is a very time consuming task-sometimes it can take the whole day to make a loaf of delicious bread. You have to treat it like a child; it requires attention and care. There's a lot of dough kneading to do, rising time (which can take hours), and you also have to control the temperature in the room. However, that doesn't mean that dry yeast bread baking should be avoided. There's nothing like the smell of fresh bread filling the house. You might even feel a sense of accomplishment, which is always a good feeling!
If you do decide to take on the task of baking bread, well done! In fact, did you know that there are a bunch of simple bread recipes that you can make on your trusty cast iron skillet? I highly recommend purchasing one because they are so versatile and can really be used for anything-dinner, dessert, dips, breakfast and of course, bread. They come in a variety of brands and colors and also hold up to heat well. Cast iron skillets are a real kitchen staple and an all round reliable pan. Perhaps it's time to start writing up that Christmas list!
Here is a list of our favorite recipes for easy and homemade, cast iron skillet bread.
1. ONE HOUR ROSEMARY FOCACCIA BREAD


Flavor the Moments
One of my favorite breads is focaccia! It's soft on the inside, has a nice crust on the outside, and the addition of rosemary leaves is exceptional. Even better is the fact that it takes only one hour to make and that includes the rising time.
A helpful trick from this recipe: While you're making the dough, heat up the oven to 200 degrees. Put the rolled out dough (that's in the cast iron skillet) in the warm oven and immediately turn the oven off. This will be a nice warm place for your dough to rise quickly! This bread is made for dipping in olive oil or marinara sauce.

Recipe here: https://flavorthemoments.com/one-hour-rosemary-focaccia-bread/

 

• HOME COOKING
• RECIPES
• LIFESTYLE
• HOUSEKEEPING
• ENTERTAINING

HOME-COOKING
Handle the Heat:5 Boys Baker
15 Cast Iron Skillet Bread Recipes So Easy to Make, You'll Always Have a Loaf on Hand

• CARA GEERTSEMA

• POSTED FEBRUARY 15, 2019

To bake bread is a very time consuming task-sometimes it can take the whole day to make a loaf of delicious bread. You have to treat it like a child; it requires attention and care. There's a lot of dough kneading to do, rising time (which can take hours), and you also have to control the temperature in the room. However, that doesn't mean that dry yeast bread baking should be avoided. There's nothing like the smell of fresh bread filling the house. You might even feel a sense of accomplishment, which is always a good feeling!
If you do decide to take on the task of baking bread, well done! In fact, did you know that there are a bunch of simple bread recipes that you can make on your trusty cast iron skillet? I highly recommend purchasing one because they are so versatile and can really be used for anything-dinner, dessert, dips, breakfast and of course, bread. They come in a variety of brands and colors and also hold up to heat well. Cast iron skillets are a real kitchen staple and an all round reliable pan. Perhaps it's time to start writing up that Christmas list!
Here is a list of our favorite recipes for easy and homemade, cast iron skillet bread.
1. ONE HOUR ROSEMARY FOCACCIA BREAD


Flavor the Moments
One of my favorite breads is focaccia! It's soft on the inside, has a nice crust on the outside, and the addition of rosemary leaves is exceptional. Even better is the fact that it takes only one hour to make and that includes the rising time.
A helpful trick from this recipe: While you're making the dough, heat up the oven to 200 degrees. Put the rolled out dough (that's in the cast iron skillet) in the warm oven and immediately turn the oven off. This will be a nice warm place for your dough to rise quickly! This bread is made for dipping in olive oil or marinara sauce.
2. WHOLE WHEAT NO-KNEAD SKILLET BREAD


Taste Love and Nourish
This beautiful cast iron skillet bread is one of the simplest recipes for you to make. It requires no kneading-just mix the ingredients in a large bowl with a wooden spoon and let it rise for about an hour and a half.
This whole wheat bread would be great for dipping in oil or even spread with something a little sweeter, like this apple butter. Get the bread recipe here.
3. IRISH SODA BREAD


Saveur
We love Irish Soda Bread in my house (my husband is a pro at making it). This cast iron skillet bread is a little different because it's not your typical yeast dough; it has baking soda as the leavening agent.
There are many variations to Irish Soda Bread-we sometimes use currants instead of raisins and we also add in a little orange zest for extra flavor. The best way to eat this is warm with butter. So delicious! Here's the recipe.
4. CAST IRON GARLIC NAAN


The Culinary Chronicles
Naan is a type of flatbread, mostly served with Indian food. It's great for filling with different types of meats and also delicious on its own! Did you know that you can use it for making pizza, too?
It is highly recommended to make this recipe on a cast iron skillet in order to get a nice crisp on each flatbread. Here's the recipe.
5. ROSEMARY PARMESAN SKILLET BREAD


Handle the Heat
Here is another homemade bread that requires zero kneading time! This is a white bread recipe made with all-purpose flour, but feel free to try using different flours. You can do half all-purpose flour and half whole wheat flour.
This bread is flavored with fresh rosemary, which has amazing woody flavor and it's topped with Parmesan to form a cheesy crust. Here's the recipe.
6. SEA SALT AND HERB SKILLET ROLLS


Sally's Baking Addiction
These pull apart rolls are soft, buttery and full of dried herbs like rosemary, basil and parsley. While this dough does take a little longer to make, it's totally worth it in our books.
The dough goes through two rises-the first is for two hours and the second is for about 35 minutes right before they go into the oven. The rolls can be left in the refrigerator for a week or you can freeze them for up to three months. Here's the recipe.
7. OLIVE BREAD


Diethood
Bread is one of my all time favorite foods and it's really hard for me to pick just one specific type that is my favorite. I do have to say though, olive bread is on the very top of my list. It's so delicious and I love the acidic flavor from the olives.
This recipe is super easy and take about five minutes to prep. There's also no kneading involved, just some time to let the dough rise. Perfect to go along with a nice dinner. Get the recipe here.
8. CINNAMON SWIRL BREAD


5 Boys Baker
Isn't this cinnamon swirl bread beautiful? This sweet cinnamon sugar bread is rolled out and braided to create its signature look. It's pretty easy to make and would be great to eat on its own with a little butter.
If you end up having any leftover, try making French toast or even bread puddingwith the extra. You'll definitely impress your friends and family with this bread! Here's the recipe.
9. CHEDDAR BACON BEER BREAD


Onion Rings and Things
This rustic and savory bread is filled with crisp bacon, green onions and sharp cheddar cheese. There's also beer mixed in to the batter, so how bad can that be? This bread would be great alongside chili, soup or your favorite beer!
This bread is considered a quick bread because it's fast to make and the leavening agent is baking powder instead of yeast. Here's the recipe.
10. ROASTED RED PEPPER AND FETA SKILLET SCONE


Joy the Baker
Scones are the perfect breakfast if you really was to indulge. Sweet or savory, they're all delicious and satisfying! This recipe, from Joy the Baker, is on the savory side and filled with diced roasted red peppers, salty feta cheese and cracked black pepper.
The buttermilk in this recipe helps tenderize this amazing dough! It's best served warm from the oven, but I'm also thinking this could be a nice base for an egg sandwich! Here's the recipe.
11. BREAD AND ARTICHOKE DIP


Seasons & Suppers
These rolls are taken to the next level because they surround a center filled with cheesy spinach and artichoke dip. The dip is creamy and packed with flavor, also a kick of heat from the Sriracha sauce.
Simply pull apart a roll and dip it in! This easy bread can serve as a great appetizer for large gatherings and it's sure to be a big hit. Here is the recipe.
12. PITA BREAD


Vegetarian Times
Pita bread is pretty similar to naan bread because it's great for dipping or filling with meats and vegetables. This recipe for homemade pita bread starts off by making a sponge for the dough. A sponge is a mixture of flour, water and a little bit of yeast and it's allowed to sit and ferment and get nice and bubbly.
It's a little looser than the actual dough and it's added in to the rest of the dough mixture. The sponge will add nice flavor to the final product. This cast iron skillet bread recipe makes about ten pitas and they also store well in the freezer. Find the recipe here.
13. SKILLET BANANA NUT BREAD


The Meaning of Pie
Banana bread is perfect for breakfast, dessert or just for snacking. It's also a great way to use up all those overly ripened bananas. There are so many different variations, but this one is made in your cast iron skillet. This bread will smell amazing in your kitchen of spices and ingredients like mace (or nutmeg), allspice,brown sugar and pecans. I'm sure a handful or two of chocolate chips wouldn't hurt either!
Here's the recipe.
14. ROASTED GARLIC SKILLET BREAD


The Greek Vegan
This yeast bread is so simple! It requires five ingredients and there's no kneading involved. It does take some time to rise, so it's great to mix together in the morning and leave it out to rise while you go to work or run errands. You can even mix the ingredients before you go to bed and let it rise overnight. It's filled with mashed roasted garlic and flaky sea salt, which is a great combination!
Roasted garlic is really easy to make (you can also buy it at the store). Take a whole bulb of garlic and peel away at some of the layers. Cut about 1/2 inch from the top of the cloves so some of the garlic is exposed. Place cut side up a rub with olive oil. Cover the bulb with aluminum foil, place on a pan and bake at 400 degrees Fahrenheit for about 30 minutes until the cloves are soft and golden.
Here's the bread recipe.
15. MAPLE OAT SKILLET BREAD


Kylee Cook's
This is beautiful rustic bread that you can make by hand, in a mixer or with a bread machine. It has a lot of flavor from the nutty oats and sweet maple syrup. This bread would be perfect for sandwiches or for toasting. Here is the recipe.
This post was originally published in 2017, but has been continually updated since.

Click on links for recipe !!!

from : https://www.wideopeneats.com/15-cas...51iACbGVv-i1m0hpEzRczbkadjgdscE6y9q9cwhc6XDXM

 

INDIAN FRYBREAD
Ingredients:
4 cups all purpose flour
1 teaspoon salt
2 tablespoons baking soda
Water.

Full Recipe:
https://recipess.website/?s=HOMEMADE+INDIAN+FRYBREAD

 

Bread Rolls

 

FRYBREAD RECIPES FROM VARIOUS TRIBES!

Old Fashioned
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.

Traditional
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal
Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.

Blackfeet
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying
Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.

Cherokee
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.

Chickasaw
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk
Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.

Pumpkin Fry Bread
Add the following to the ingredients shown above to make Pumpkin Fry Bread
2 cups fresh pumpkin or 1-16oz. can pumpkin
1 tbsp. milk or water
3/4 cups brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. vanilla
Drop into hot cooking oil and brown on both sides. Serve hot with butter or powdered sugar.

Creek
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Navajo #1
1 C flour
1 t baking powder
1/4 C powdered milk
1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside.
In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels.
Serve with chile beans and your favorite taco toppings for "Navajo Tacos."

Navajo #2
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.
Hint:
The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.

Osage
4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying
Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center.
Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.

Seminole
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk
Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.