| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 3 | t | Baking powder |
| 1 | t | Salt |
| 1 | c | Milk |
| Deep hot fat in frypan or | ||
| fryer |
INSTRUCTIONS
FRYBREAD (Zahsakokwahn)-- Staple of Powwows, Symbol of Intertribal Indian Unity Frybread: Just a couple out of hundreds, but all basically alike. The first makes 8-10 small ones or 5 big flat ones for Indian tacos. Sift dry ingredients. Lightly stir in milk. Add more flour as necessary to make a dough you can handle. Kneed and work the dough on a floured board with floured hands until smooth. Pinch off fist-sized limps and shap into a disk -- everyone has their own characteristic shapes.(Shape affects the taste, by the way because of how it fries). For Indian tacos, the disk must be rather flat, with a depression -- almost a hole -- in the center of both sides. Make it that way if the fry bread is going to have some sauce over it. Smaller, round ones are made to put on a plate. Fry in fat (about 375°) until golden and done on both sides, about 5 minutes. Drain on absorbent paper. (Phyllis Jarvis, Paiute) Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 13:46:34 -0800 From: Pamela Ramsey <risha@EROLS.COM>
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