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Fry Bread I

Fry bread is a traditional Native American flatbread usually made on an open fire or a barbecue, or fried in a pan of hot oil over a stove top. This recipe uses modern techniques and tools. Fry bread is best served hot, topped with melted margarine, honey or agave nectar, berry jam, or cinnamon and sugar.

Source and licence

"Fry Bread I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fry_Bread_I, revision 4512680), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fry_Bread_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4512680

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Native American by a tradition spanning countries: Native American (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine flour, baking powder, and salt in a bowl.
  2. Use a pastry blender (or two butter knives) to cut the shortening into the flour.
  3. Add the hot water, and mix until the water is incorporated and you get a dough.
  4. Turn out the dough on a lightly floured board. Knead the dough until it is soft and smooth.
  5. Wrap the dough in plastic, and let the dough rest for 30 minutes.
  6. Divide the dough into 6 pieces, roll each into a ball, and roll each into a flat disk with a rolling pin.
  7. Brush one side of each disk with melted margarine and place on a barbecue over a 3 Mississippi fire.
  8. Brush the opposing side of the bread with margarine and flip the bread on the barbecue.
  9. Cook until both sides are golden brown. Serve hot.