This recipe was adapted from my family’s long time recipe of what we called Whole Wheat Tortillas. After visiting the Cherokee Territory I found that it was really “Indian Fry Bread”. Then I discovered that together with the stew my family always made with this bread “Curried Chicken” they were a traditional Native American Meal. Again more adventures along my journey in the blogging world.
Ingredients: yields 1 dozen
- 3 cups Whole Wheat Flour, or White Whole Wheat Flour
- 1 Tb baking powder
- 1/2 tsp salt
- 1 cup warm water, approximate
- 6-8 Tb salted butter, melted
In a large bowl, sift the whole wheat flour, baking powder and salt. Add the warm water a little at a time until the ingredients are combined thoroughly. Knead on a lightly floured surface until the dough is soft not sticky. Shape the dough into a big ball, place it in the bottom of the bowl, cover with plastic wrap right on top of the dough ball. Place a clean kitchen towel over the bowl and set in a warm spot to rest for 15 minutes. (I just set mine on the stove top on a burner that is off, just sitting there while I am cooking my “Curried Chicken Stew”.)
Take egg size amounts of dough and roll them into separate balls. On a lightly floured surface, roll the dough balls out as thin a possible. Heat a cast iron skillet over medium-high heat, brush one side of the bread with melted butter and lay that side down in the hot skillet. Brush the top side with the melted butter. Fry for a couple of minutes, you will notice that the dough becomes bubbly on top and the bottom browns. Turn over and fry the other side. Place on a plate lined with paper towels to drain, then place between a clean towel to keep warm for serving.
Suggestions: I always, always serve these with my “Curried Chicken Stew”, it would be against my family tradition not to. But try them also drizzled with honey, another traditional Native American way of eating them.