SIMPLE FRY BREAD
This fry bread is easy to make and can be served with any meal or as dessert with jams, honey or, my favorite, maple syrup.
Provided by jdarlin44
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 20m
Yield 3
Number Of Ingredients 5
Steps:
- Heat oil in a large saucepan to 350 degrees F (175 degrees C). Oil should be at least one-inch deep.
- Mix flour, baking powder, and salt together in a large bowl. Add water a little at a time until dough comes together into a ball and doesn't stick to your hands, about 5 minutes.
- Tear off plum-sized pieces of dough and flatten into 1/2-inch disks.
- Fry pieces of dough in the hot oil until brown on both sides, about 3 minutes. Drain on paper towels or napkins before serving.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 64.5 g, Fat 8.1 g, Fiber 2.3 g, Protein 8.6 g, SaturatedFat 1.1 g, Sodium 1114.3 mg, Sugar 0.2 g
GRIDDLED FLATBREADS
These flatbreads go well with dips and are the perfect finger food for outdoor entertaining
Provided by Mary Cadogan
Categories Side dish, Snack
Time 1h50m
Yield Makes about 16
Number Of Ingredients 5
Steps:
- Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave until doubled in size, about 1 hour.
- Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise.
- Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.
Nutrition Facts : Calories 117 calories, Fat 2 grams fat, Carbohydrate 22 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.32 milligram of sodium
FRY BREAD I
A traditional North American treat. Serve with jam or honey.
Provided by Rita
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
- Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 217.1 calories, Carbohydrate 32.1 g, Fat 7.7 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 1 g, Sodium 219.6 mg, Sugar 0.1 g
QUICK AND EASY FRY BREAD
Make and share this Quick and Easy Fry Bread recipe from Food.com.
Provided by prattandpratt
Categories Scones
Time 23m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix first four ingredients and add hot water.
- Knead well.
- Let stand 10 minutes.
- Cut into desired size.
- Fry in hot grease.
Nutrition Facts : Calories 309.2, Fat 4.9, SaturatedFat 2.8, Cholesterol 15.5, Sodium 714.6, Carbohydrate 55, Fiber 1.7, Sugar 6.3, Protein 10.7
BASIC STUFFED GRIDDLE-FRIED BREADS
Number Of Ingredients 5
Steps:
- 1. Prepare the stuffing. Prepare the dough. Heat the tava or griddle over medium-high heat until a sprinkling of flour immediately turns dark brown. Wipe off the flour and proceed. While the tava is heating, with lightly oiled clean hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Divide it into 10 to 12 portions, about 3 to 4 tablespoons each.2. Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat generously with dry flour, and roll into a 4- to 5- inch circle. Place the stuffing in the center. Bring the edges together, pinch to seal, then shape into a ball once again.3. Flatten and coat this stuffed ball with flour and roll it into a 7- to 8-inch circle of even thickness. As you roll, keep turning and dusting the dough with flour or it may stick to the rolling surface. If the stuffing has excess moisture, the paranthas may develop tiny (or large) holes as they stretch while rolling. If that happens, seal the holes by putting a little dry flour over them (or by pinching them together).4. Place the rolled parantha on the hot tava. Turn it over when it is slightly cooked and dotted with tiny golden spots on the bottom, and 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with oil. Flip it over again and fry the oiled side about 30 seconds. Similarly, baste and fry the other side another 30 seconds. Similarly, baste and fry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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From chefdehome.com
Cuisine IndianCategory Breakfast, BreadServings 2Total Time 25 mins
- Make a soft dough by mixing together Wheat flour and water. Dough should not be sticky or firm.
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