Title: Seminole Indian Fry Bread
Categories: Quick Native
Yield: 1 Servings

2	c	All-purpose flour
3/4	ts	Salt
1	tb	Lard
		Vegetable oil for frying
1/4	c	Instant lowfat powdered
		Milk
2	ts	Double acting baking powder
3/4	c	Luke warm water

In a small bowl mix together flour, powdered milk, baking powder, and salt. Cut in the lard until mixture resembles a coarse meal. Add water and knead lightly for 1 minute. Turn out onto a well floured surface and knead until a smooth ball forms. Divide the dough into 8 equal parts and shape each into a small ball. Cover with an inverted bowl and let rest for about 10 minutes. On a floured surface roll each ball into a 6 inch circle. Poke a hole in the center of each round of dough. In a skillet heat about 1-1 1/2 inches of vegetable oil, until smoke appears. (375x F.) Fry the dough rounds one at a time until golden brown on both sides. Drain on paper towels and serve hot.

Makes 8

Ingredients: 1 1/4 cups all-purpose flour sifted 1/4 teaspoon salt 1/2 tablespoon shortening : About 1 cup hot water Shortening or oil for frying

Sift flour and salt into a bowl. Add the shortening and blend well. The water should be hot, but not boiling. Add water a little at a time, blending well. The dough should be soft but not sticky. You may need a little more or less water. Blend well and knead for 1-2 minutes. Turn out on to a floured board and knead until very smooth. Divide into little balls. Cover and let rest for 3040 minutes. Roll out each ball as thin as possible, into about 4-5 inch in diameter circles. Heat 1/2 cup shortening or oil in a skillet and drop each piece of dough into the fat. Press down in the center with a spoon. Release. When they are puffed up, turn and brown on the other side. Drain them on paper towels and serve hot. May be made in advance and reheated.

Makes about 24 pieces From: Lisa Clarke Date: 10-15-95

previous

next