Growing up, I was always fascinated by the rich traditions and stories that accompanied the food from different cultures. Indian frybread holds a special place in my heart; it is a dish steeped in history and has a versatility that makes it a favorite at both festive and everyday tables. Whether served sweet with honey and powdered sugar or savory with sausage or a fried egg, Indian frybread adapts beautifully to any topping, making it a delightful canvas for culinary creativity.

 

One memorable summer, I learned to make Indian frybread at a cultural festival. Under a warm, setting sun, surrounded by laughter and the soft hum of a community coming together, I felt the dough come alive under my hands. This recipe is my take on that unforgettable experience, blending simplicity with the deep satisfaction of creating something truly nourishing for both the body and soul.

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons powdered milk
• 1 1/2 cups warm water
• 1 cup shortening (for frying)
• Extra flour for flouring hands

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Frying pan or skillet
• Slotted spoon or spatula
• Paper towels (for draining)
• Rolling pin (optional, for shaping dough)

Instructions

Preparing the Dough:

1. In a large mixing bowl, combine the flour, baking powder, salt, and powdered milk. Stir these dry ingredients until they are well mixed.
2. Gradually add the warm water to the dry ingredients, stirring until a dough begins to form. The dough should be pliable and slightly tacky but not overly sticky.
3. Flour your hands well to prevent sticking and knead the dough in the bowl or on a floured surface. Continue kneading until the dough becomes soft and elastic, about 5 to 10 minutes.
4. Cover the dough with a clean cloth and let it rest for about 15 minutes. This allows the gluten to relax and makes the dough easier to handle.

Shaping and Frying:

1. After resting, divide the dough into balls about 2 inches in diameter. Flatten each ball by patting and stretching the dough into thin rounds, approximately 1/4 inch thick.
2. Heat the shortening in a frying pan or skillet until it is about an inch deep and shimmering hot.
3. Carefully place one piece of dough at a time into the hot shortening. Fry each side until golden brown, typically about 1 to 2 minutes per side depending on the heat.
4. Use a slotted spoon or spatula to remove the frybread from the oil, draining on paper towels to remove excess oil.

Serving Suggestions:

Serve Indian frybread warm for the best experience. Sweet toppings can include honey, jam, or powdered sugar, while savory options might include taco toppings like seasoned ground beef, lettuce, tomatoes, and cheese, or simply a fried egg.

Tips:

• Make sure the water is warm, not hot, to activate the baking powder without affecting the texture.
• If the dough is sticky, add a bit more flour, but be careful not to make the dough too stiff.

FAQs:

Q: Can I use oil instead of shortening for frying? A: Yes, you can use vegetable oil or another neutral oil. Shortening is traditional and gives a distinct flavor and texture, but oil is a fine substitute.

Q: What’s the best way to store leftover frybread? A: It’s best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a toaster or oven for best results.

Q: Can this dough be made ahead of time? A: Yes, you can make the dough ahead and keep it covered in the refrigerator for up to 24 hours. Let it come to room temperature before frying.

Q: Is there a gluten-free version of this recipe? A: You can try using a gluten-free all-purpose flour blend. Note that the texture might be slightly different, so you may need to adjust the amount of water.

This Indian Frybread recipe is more than just a dish; it’s a celebration of culture and history served up in a delicious, golden brown package. Whether you’re enjoying it sweet or savory, each bite is sure to bring a smile and warm the heart.