- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 69.3
- Total Fat: 2.8 g
- Cholesterol: 1.6 mg
- Sodium: 324.3 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.3 g
- Protein: 1.8 g
Frybread- Traditional Seminole Native American DishSubmitted by: VEHAMILTON1
IntroductionMy Mother is Creek and my Father is Seminole.
Making fry bread takes alot of practice. Keep trying if your first batch isn't perfect. My Mother is Creek and my Father is Seminole.
Making fry bread takes alot of practice. Keep trying if your first batch isn't perfect.
2 C Flour
3 tsp Baking Powder
1 tsp Salt
1 c 2% Milk
1. Fill a deep cast iron skillet about 2 1\2 inches deep with oil. Use enough oil so that the bread will float and not be able to stick to the bottom of the pan.
2. Heat the oil on high heat until it is very hot.
1. Put flour, baking powder and salt in large bowl. Mix together.
2. Slowly add the milk. Use one hand to mix it in with the flour while adding milk with the other hand.
Note: Your dough should be slightly sticky. Add a little flour if the dough is too wet.
3. Put dough on a floured bread board and pat it out with your hands until it is about a 1/2 inch thick. You can pat the dough into pancakes, cut into strips or tear it off in pieces as large or small as you desire.
4. Fry in the hot oil. Add them carefully to the oil and fry for a few seconds. Turn them over with a fork and fry the other side until they are golden brown. It only takes a few seconds on each side.
5. Place on a paper towel to drain excess oil.
Recipe Credits: Adapted from Chickasaw, Creek, Cherokee, Old Fashioned, Osage, Seminole and Traditional recipes
Making fry bread takes alot of practice. You probably won't make the best fry bread the first time. Just keep trying.
Number of Servings: 12
Recipe submitted by SparkPeople user VEHAMILTON1.