A few people have asked for my recipe. This is an approximation, I really haven’t measured any of the ingredients for a while.
about 3 cups flour
1 cup powdered milk mix
3 tablespoons baking powder
1 tablespoon salt
roughly 3 tablespoons of sugar, though this depends on what the frybread is for, I use less if its going to be used for sandwiches or tacos, a little more (and maybe a touch of cinnamon) if it’s for snacking or a treat.
about 2 cups of water
hands full of love
Oil to fry it in.
Put all the dry ingredients together in a big ‘ol bowl, add water, get your fingers in there and start mixing until you get a ball of dough, lol I know, vague, but really eventually it just all comes together, if it feels really sticky add more flour. Knead dough for 1-2 minutes, no more, then form into a ball and cover for at least 3 hours if not more, the longer better.
When you are ready to start cooking put the oil in a small skillet (I like small, some people go big, but I’m usually not cooking more than 10 or so pieces so I don’t overdo it, plus in a smaller skillet you get more even heat). Heat the oil over medium high heat, to test if its ready make a tiny ball out of dough and drop it in, if it floats then it’s ready.
Tear off a chunk of dough and start working it like you are making a hamburger patty, get it flat, but not too flat, then tear a hole in the center, the hole not only completes the frybread look but also helps in the frying process (so the center of the bread isn’t all doughy). Then all you gotta do is fry, stick it in the oil, don’t forget to flip it, until both sides are golden brown. Usually I have paper towels or a paper bag to soak up any extra oil that may be on the bread.
Can confirm, follow Bear’s recipe and you’ll have the best frybread at the table. Walk-across-water frybread.
Most important step is “if it feels really sticky add more flour.” Don’t be shy!
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