Published on April 10, 2014 by Carol
Tribal Affiliation: this originated at Nooksack grandma
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Orgin of Recipe: Offered by A Friend … who learned this from Nooksack Grandma
Type of Dish: Today’s Native Dishes
Ok I find being prayerful and full of love the first ingredient you need, so get some of that…..
In a good size bowl mix flour, bakin’ powder, and salt real good add all ingredients in the middle of bowl (seems to work better).
In a good size cup get warm water, sugar and egg; mix together. It really has to be beaten really good so the mixture looks bubbly (full of some air) – then let it settle.
Add that to flour and start to knead, adding more warm water as necessary.
You want the cooking oil @ 350 degrees, start heating it up. when dough is just done getting kneading. So dough is kneaded real good, right! of course right….
Pull fist size balls of dough and roll into balls (dough should be sticky yet doesn’t stick to hands…). put them in bowl, let stand for ten minutes (that’s when I start making wojapi, or cutting up what I need for tacos!! *smile).
When oil starts talking and ten minutes have passed, get a ball and flatten it reeeeeal good, take your time, some say this is where it all happens, put hole into dough and drop into oil, it should float right away, and flip it over until both sides are golden brown.
Finish all the breads up and when they’re done cooking put em’ in a towel or something to keep them warm, and drain excess oil…..
And there it is, some slammin’ frybread! uuuuuweeeeee!
Note: Note: If bread isn’t cooked right it is too doughy, if it is cooked right it is fluffy and tasty, and just right for the whole families bellies…so take your time and realize it takes time to get a good frybread recipe down….no worries – eh!
Oh, the reason we added an egg was this, my father tells me it is so funny the way people make white bread, it has no substance, so put the egg in it so some goodness goes in, some protein, so it isn’t empty bread….this I believe to be true!