sportskiff
07-06-2007, 02:45 AM
Fry bread, or Indian fry bread (as some folks call it)
step 1. buy a couple of cans of them pop on the counter type biscuts. ( the reciepie for makin your own dough is time consuming and sometimes don't work so good depending on altitude,humidity ,freshness of yeast, QUANTITY OF WATER added to dry mix, so we will cut out the variables now)
step 2. Git out the rollin pin, (I like the french style that is just a shaped piece of wood, no bearings or roller handle) a bit of ALL POURPOSE FLOUR, an a cuttin board.
Step 3. roll out the can biscuts to @ 1/16-1/8 " they'll git kinda big around, LIGHTLY FLOUR 'EM!!!!! Go heavy on the flour an you'll ruin 'Em!!!!!
Step 4. put @ 1/2 inch of VEGETABLE oil in a good sized fry pan, bring to 325-350 (350 is hot and fast, be carefull runnin the heat this high, will also burn the oil, an fer petes sake, NO PEANUT OIL!!!!)
step 5. start the usuall taco fixins, meat, beans, garden goodies usually done BEFORE fryin the bread, btw.
step 6. ya will probbably overcook the first couple of em, it takes 10 or LESS seconds a side (take note here) but ya WILL be gittin the hang of it, don't take long, bring to a golden brown, anything darker an youve ruined the bread!!!
Step 7. pull em out an layer em 'tween paper towles or newspaper ta soak up any extra oil , an pull em out while ya still got "cookin action, er bubblin" going on, er ya overcooked em an then they oily.
step 8. we usually fill em as they come out with the taco fixins, killer taco!!!!!!!!!!!!!
OR
step 9. ya cook em up and add powdered sugar w/ cinnimon on top fer desert OR drench with hunny, delightfull way either.
( A note, I grew up on the Blackfoot indian res in Montana till 5th grade, then went to a "white" school, till the army, an I been round the best fry bread cooks on mother earth, an the best ones used the canned biscuts, 'nuff said)
sportskiffgimp
step 1. buy a couple of cans of them pop on the counter type biscuts. ( the reciepie for makin your own dough is time consuming and sometimes don't work so good depending on altitude,humidity ,freshness of yeast, QUANTITY OF WATER added to dry mix, so we will cut out the variables now)
step 2. Git out the rollin pin, (I like the french style that is just a shaped piece of wood, no bearings or roller handle) a bit of ALL POURPOSE FLOUR, an a cuttin board.
Step 3. roll out the can biscuts to @ 1/16-1/8 " they'll git kinda big around, LIGHTLY FLOUR 'EM!!!!! Go heavy on the flour an you'll ruin 'Em!!!!!
Step 4. put @ 1/2 inch of VEGETABLE oil in a good sized fry pan, bring to 325-350 (350 is hot and fast, be carefull runnin the heat this high, will also burn the oil, an fer petes sake, NO PEANUT OIL!!!!)
step 5. start the usuall taco fixins, meat, beans, garden goodies usually done BEFORE fryin the bread, btw.
step 6. ya will probbably overcook the first couple of em, it takes 10 or LESS seconds a side (take note here) but ya WILL be gittin the hang of it, don't take long, bring to a golden brown, anything darker an youve ruined the bread!!!
Step 7. pull em out an layer em 'tween paper towles or newspaper ta soak up any extra oil , an pull em out while ya still got "cookin action, er bubblin" going on, er ya overcooked em an then they oily.
step 8. we usually fill em as they come out with the taco fixins, killer taco!!!!!!!!!!!!!
OR
step 9. ya cook em up and add powdered sugar w/ cinnimon on top fer desert OR drench with hunny, delightfull way either.
( A note, I grew up on the Blackfoot indian res in Montana till 5th grade, then went to a "white" school, till the army, an I been round the best fry bread cooks on mother earth, an the best ones used the canned biscuts, 'nuff said)
sportskiffgimp