Navajo Grandma Navajo Fry Bread and Navajo Tacos Episode 3
Navajo Grandma uses the Navajo Fry Bread Dough Recipe to make Navajo Fry Bread
Flour 10 lb -
Flour 5 lb -
Baking Soda -
Salt -
Oil Avocado -
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Lard/Oil -
Quick Bannock - Traditional Native Frybread Recipe
Ever run into one of those mornings when you look in the fridge and discover that you have nothing to make into breakfast? I'm gonna show you how to make a quick version of a traditional bannock using a few basic ingredients from the pantry. Fresh from the pan, these are delicious with almost anything - jam, butter, syrup, cream or cinnamon spread. Breakfast solved!
Ever run into one of those mornings when you look in the fridge and discover that you have nothing to make into breakfast? I’m gonna show you how to make a quick version of a traditional bannock using a few basic ingredients from the pantry. Fresh from the pan, these are delicious with almost anything - jam, butter, syrup, cream or cinnamon spread. Breakfast solved!
You will need:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 - 1 ½ cups water
½ cup cooking oil
We’ll start by mixing the dry ingredients in a large mixing bowl. Start with the all-purpose flour, then add in 1 teaspoon each of baking powder, sugar and salt. Whisk together to combine.
To that, whisk in 1 cup of water to make a pasty batter. Add up to a ½ cup more if it’s not enough. You want your batter to be like paste and hang off a spoon. At this point, you can add raisins, dried cranberries or saskatoon berries for some variation.
Heat up ½ cup of cooking oil in a cast iron skillet on medium heat til the oil starts to shimmer. You can drop in a little piece of batter to test it. When the oil is ready, drop in the batter a tablespoon at a time and fry until golden brown. Flip over and continue frying until done. Carefully take out of the pan and drain on paper towels.
Fresh bannock goes well with just about anything, especially butter and your favourite jam. You can also dress this up like a scone with whip cream and fresh berries. It’s up to you!
Bannock is a traditional First Nations bread that was also enjoyed by the Metis. Because it was so easy to prepare, trappers and hunters often brought it out into the bush. It’s still made today and is gaining popularity with all Canadians.
Music: Morning Blue by Josh Woodward (joshwoodward.com)
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Making Fry Bread (How we were taught)
This we how we make our fry bread. A very simple recipe. Remember everyone makes their fry bread different and each fry bread is unique. :-) Our recipe doesn't use measuring utensils but more so hand memory lol so bear with us.
If you want a recipe using measurements, here's one you can use from Indian Country Today:
Traditional (Old Fashioned) Indian Frybread
Makes 16 frybreads
4 cups all-purpose white flour
2 tablespoons baking powder
1 teaspoon salt
2 cups warm water
About 2-½ cups vegetable oil or shortening for frying
In a large bowl, mix flour, baking powder, and salt. Gradually stir in the water until dough becomes soft and workable without sticking to the bowl. Knead dough on a lightly floured surface 5 minutes. Return dough to bowl, cover with a clean towel, and let rest 30 minutes to allow it to rise.
Shape dough into 16 evenly-shaped balls. Place a piece of the dough between your hands and pat it from hand to hand as you would pizza dough, or roll out to ½-inch thickness on a lightly floured board. (For crispier bread, roll dough to ¼-inch thickness.) Pat or roll the dough until it stretches to about 10-12 inches in diameter. Repeat with the rest of the dough.
Cut or poke a small hole in the center of each piece to prevent breads from bursting during frying.
Pour about 1-½ inches of oil into a large frying pan and heat over medium heat until the oil shimmers—hot but not smoking.
Carefully place a dough round into the hot oil, taking care not to let the hot oil splash. Cook until dough turns golden brown and puffs, about 1 to 2 minutes. Turn over with a fork and cook until both sides are golden brown.
Remove and drain on paper towels or a brown paper bag until excess oil is absorbed. Repeat the process with each piece of dough. Keep warm between two clean kitchen towels in the oven set on low or warm.
Serve immediately.
Link to recipe:
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4 INGREDIENT EASY FRY BREAD RECIPE | GREAT FRY BREAD FOR SAVORY OR SWEET INGREDIENTS
4 INGREDIENT EASY FRY BREAD RECIPE. This is great vessel for putting taco ingredients in. This fry bread has a golden crispy outside and a pillowy soft inside. This Fry Bread is also perfect for dessert toppings. I'll show you how to make the fry bread.
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Cheap Easy Dinner - How to Make Navajo Fry Bread - Indian Tacos
This easy Navajo Fry Bread Recipe makes a delicious fry bread that can be used to make Navajo Tacos, also called Indian Tacos.
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This easy Navajo Fry Bread Recipe makes a delicious fry bread that can be used to make Navajo Tacos, also called Indian Tacos and a variety of other foods. We like to make the tacos, but sometimes the kids just like to eat the fry bread with honey. Either way they are delicious!
This easy Indian fry bread recipe makes a wonderfully delicious fry bread, which you can eat by itself, eat with honey as a dessert or snack or cover in taco fixings to make Navajo tacos!
Navajo tacos are an easy family dinner recipe that everyone loves. The Indian fry bread has a crispy on the outside and soft on the inside texture that makes a different kind of base for tacos, which is much more delicious than regular taco shells or tortillas.
This Navajo fry bread recipe is easy to make traditionally according to our recipe below, but if you’re in a big hurry, you can make these even faster by rolling out Grands biscuits and frying according to the recipe instead of making your own dough from scratch.
Once you make the Indian fry bread recipe, you can make fry bread tacos by topping with your favorite taco ingredients.
Indian Fry Bread! (Dunk it in your Chili)
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Recipe:
3 cups Blue Bird Flour (or bread flour)
1/2 tsp. salt
2 tsp. baking powder
1/2 cup dry milk
1 & 1/2 cups warm water
Mix dry ingredients
add warm water (a little at a time)
knead the dough gently for 3 to 5 minutes
cover with a towel and let rest for 15 minutes
tear off small chunks and make thin flat pieces
Fry in Morrell Snow Cap Lard (350 degrees )
When golden brown on both sides dry on a paper towel.
Tear off pieces and dunk in your chili!
If you want more of a sweet bread add 1 tbsp. sugar
to your dry ingredients before adding your water.
You can also eat with powdered sugar, honey, or jam!
Enjoy!
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