Ingredients:
Dough
- 3 cups all purpose flour
- 3 tsp baking powder
- 2 tsp salt
- 2 cups of warm (almost hot) water [will possibly need up to 3 cups depending on dough]
“Grease”
- Any oil will work but recommend using Crisco shortening or vegetable oil. Traditional frybread was done with blue cap lard or sheep fat.
Instructions:
- In a bowl take all the dry ingredients from the dough section and mix together to combined.
- Slowly add the warm water to the dry ingredients in the bowl, mixing as you go.
- The dough will be sticky but not wet
- Combined until you have a “tacky” dough and continue to knead for 10 mins
- Set dough aside and cover to let rest for 30 mins
- While dough is almost done resting, preheat oil in a large skillet to 375F
- Separate dough into palm size balls and roll out each ball into tortilla shape (Make sure to make a small hole in the center)
- lay each sheet of dough into the hot oil (away from you) and spin the dough with a metal fork. Allow to brown on the edge before flipping. The dough cooks really fast.
- Allow oil to heat up again before placing next dough.
- After each frybread is completed cooking place in a container lined with paper towels and covered with a dry dish towel to keep warm.