Wednesday, October 31, 2012

Frybread!

Today was our first attempt, in a long time, at making frybread.  I'm used to making small pieces, but watching all the videos on YouTube of Navajo women, they always make it the size of the pan.  So I bought a 10" cast iron pan so the frybread wouldn't be dinner plate size, but more snack size.
 
I searched the internet for different recipes, but it seems they all use pretty much the same ingredients.  While shopping for ingredients, I also discovered different types of lard.  So if you want a purely vegan piece of frybread, use Crisco. But if you're a meat eater like me, use a lard that uses actual meat fats (which is way more natural than the partially hydrogenated oils in some other foods).
 

Frybread
Ingredients
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 1/2 cup whole milk
  • 2 tbsp shortening or lard, melted
 
 Directions
  1. Mix all four dry ingredients.
  2. Add the milk and shortening stir slowly.
  3. Knead dough lightly; be careful to not overdo it.
  4. Cover with a clean dish towel and let rest 15 minutes.
  5. Use the dough right away, but if you have to use it the next day, cover tightly with plastic wrap and refrigerate. Allow to warm to room temperature when you you're ready to use.
  6. Roll out the dough to about ¼ inch thick.
  7. Form into pieces (what ever size you want)
  8. Heat oil in your cast iron pan (about 1/2 full)
  9. Carefully place your dough into the pan and will begin to puff.
  10. Once the sides begin to golden, flip the dough (be careful not to splash the oil).
  11. Remove from pan and drain on paper towels.
Frybread can be used in a variety of ways.
Top with taco meat, mixed with tomatoes, shredded lettuce, avocados, shredded cheese and sour cream. (Known as Indian taco). Other options, for breakfast frybread, top with sausage, egg and cheese. For dessert, sprinkle with powdered sugar.
          

I didn't try this recipe, since it sounds too much like bread.
Recipe #3 (made with buttermilk)
3 teaspoons Baking Powder
1-½ teaspoon
Salt
½ teaspoons Baking Soda
2 Tablespoons Sugar
8 cups All-purpose Flour
1 quart Buttermilk
2 Tablespoons Yeast
½ cups Warm Water
2 whole Eggs Vegetable Oil, For Frying

Mix together dry ingredients. Set aside.
Heat buttermilk until lukewarm. Mix yeast in the warm water and add to buttermilk.
Add in eggs and oil. Mix the wet ingredients with dry ingredients.
 Dough will be sticky. Cover and refrigerate at least 3 hours.
When you are ready to prepare: roll dough to 1/2 inch thick. Cut into desired size. Stretch it out a bit. This will help it cook more evenly and give it a good bumpy texture to pile on toppings. Fry in hot  oil until golden brown.  Drain on paper towels before serving.

Hominy salsa:
2 cups hominy, drained and rinsed
½ red onion, finely diced
2 tsp cumin
1 tsp chili powder
2 garlic cloves, finely minced
1 Serrano chile, seeds removed and finely minced
1/4 cup fresh lime juice1 tbsp olive oil
1 tbsp red wine vinegar
1/4 cup finely chopped cilantro
Salt and Pepper to taste.
Add all ingredients and stir until well combined. Refrigerate until ready to serve.

Stay hungry my friend!

Breakfast Frybread