Cherokee Fry Bread
3 cups all-purpose flour
4 teaspoons baking soda
1/2 teaspoon of salt
1 large egg – well beaten
1-1/3 cups warm water
A deep skillet or stewing pot for frying the bread
Use enough shortening for frying. DO NOT USE OIL. Make sure there is at least 2-1/2 - 3 inches of liquid for deep frying. You may need to add more as the bread fries up, depending on how much you make.
Combine the flour, baking soda and salt and mix well.
Add the egg and water and mix well, then gently knead the dough until it is smooth and tacky, but, not more than a few minutes or the dough will be tough and won’t rise well.
Then roll the dough out on a lightly floured board or smooth surface until approx. 1/4" thick, and in a rectangular shape.
Cut the dough into 2” x 3” pieces and cut about a ½ inch slit in the middle with a sharp knife. This allows the bread to puff up around the slit when frying. Be careful not to stretch the dough when lifting to put into the hot oil.
Or…as an alternative, you can pull off pieces of the dough and roll into rounds about the size of a small saucer. Then fry as usual. This will give you a nice size piece of round Fry Bread.
Heat 2-1/2 – 3 inches of shortening in a deep skillet or large stew pot.
Turn the bread when edges are brown, and brown on both sides. Fry the bread until they are puffed.Do Not overcook or bread will be tough.
Lay fried bread pieces on a couple of paper towels to drain when removed from pan
Add a 1/8 tablespoon of garlic powder, not garlic salt, to the recipe for a nice garlic bread flavor
Or dust stop of bread with a bit of fine grated Parmesan cheese as soon as the bread is removed from the pan for extra flavor.
Experiment using your own ideas for toppings or flavor enhancers. You can also dust the fry bread with powdered sugar while still hot to make a tasty desert.
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