Indian Buttermilk Fry Bread Recipes

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

Steps:

• Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each. , In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.

Steps:

• Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
• Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
• After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

Steps:

• In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
• Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

Steps:

• Place butter in a 12-in. ovenproof skillet; place in a 450° oven for 2-3 minutes or until melted., In a bowl, combine flour and buttermilk just until moistened. Turn onto a surface dusted with all-purpose flour; knead 4-5 times. Pat dough to 1/4-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a single layer in prepared pan; carefully turn to coat., Bake at 450° for 12-13 minutes or until golden brown.

Steps:

• In a large bow, sift together flour, baking powder, salt and baking soda.
• Gradually pour in buttermilk, stirring constantly and adding more buttermilk if necessary to make soft but not sticky dough. It will be quite soft.
• Turn out onto lightly floured surface and knead several times. Roll out (or pat with palm of hand) to 1/2 inch thick. Cut into 3 inch rounds or cut into diamond shapes.
• Deep fry in oil as you would doughnuts, about 5 to 6 minutes untill golden. Delicious!

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cook and stir ground beef in a large skillet over medium heat with onion until the meat is brown and crumbly, about 10 minutes; drain excess grease. Stir in chili seasoning mix, ranch-style beans, and diced tomatoes with green chilies. Bring the mixture to a boil, reduce heat to low, and simmer until the ground beef mixture is thick, about 10 minutes; let simmer while you finish remaining steps.
• Mix self-rising flour with buttermilk in a bowl (dough will be very sticky). Scoop up about 1/4 cup of dough and gently pat into a 5-inch circle on a well-floured work surface.
• Heat vegetable oil in a heavy skillet until a deep-frying thermometer placed in the center of the oil, not touching the bottom, reads 400 degrees F (205 degrees C). Gently place a dough circles into the hot oil and fry until golden brown on both sides, turning once, about 3 minutes per side. Fry bread will expand in size as it cooks. Drain the fried bread pieces on paper towels and place on baking sheets. Transfer to the oven to keep warm while you finish frying the bread.
• Top fried bread with ground beef mixture to serve.

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

Steps:

• Mix the first 10 ingredients in a large sauce pan or skillet.
• Simmer on low heat for about 30 minutes or until fry bread is done.
• While this is simmering make fry bread.
• Fry Bread:.
• Sift dry ingredients.
• Lightly stir in milk.
• Add more flour as necessary to make a dough you can handle.
• Knead and work the dough on a floured board with floured hands until smooth.
• Pinch off fist-sized lumps and shape into a flat disk shape.
• Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.
• Drain on paper towels.
• Place hot fry bread on a plate.
• Spread a layer of refried beans.
• Top with meat sauce and shredded cheese.
• Add lettuce, tomatoes, salsa, etc. if desired.