The Kidlet came home from school talking about frybread and asked if we could make some. It turns out that frybread is pretty variable, but we decided to go with this recipe from the Spruce. I'm pretty happy with how it came out. And I appreciate how simple it is to make.

Photo goes here.

Frybread

Slightly adapted from The Spruce

Ingredients

• 1 c. flour¹
• 1/2 Tbsp. baking powder
• 1/8 tsp. coarse sea salt, ground
• 1/2 c. milk

Directions

1. Combine the flour, baking powder, and salt and mix well.
2. Pour in the milk and mix to form a soft dough.
3. Divide the dough into four equal portions and shape each one into a ball.
4. Working with one ball at a time, roll the dough out to desired thickness on a floured surface. Roll thinner for "Navajo tacos", thicker for more of a fritter/doughnut effect.
5. Deep fry in oil, shortening, or lard, flipping partway through cooking to ensure that both sides get a chance to brown.
6. For sweet frybread, sprinkle with some combination of cinnamon sugar, icing sugar, honey, maple syrup, molasses, jam, and/or fresh fruit.
7. For savoury frybread, serve topped with salsa, lettuce, chili, cheese, corn, bell peppers, chicken, and/or sour cream.

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¹ I used all-purpose flour as called for in the recipe the first time. The next time we made them, I tried it with whole wheat flour. Both worked quite well. ^Back