Indian Sweet Bread Recipes
INDIAN SWEET BREAD
This recipe is an old family favorite. A crisp and sweet flatbread that's fried on the griddle. Everyone in my family loves it!
Provided by ABSAAR
Categories 100+ Everyday Cooking Recipes Vegan Bread
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
- Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
- Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 20.1 g, Fat 1.4 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 48.9 mg, Sugar 4.2 g
SWEET FRY BREAD - ENOUGH FOR AN ARMY!
First time I had this was during "Indian Taco" day for hot lunch at the school where I was a teacher on the Flathead Indian Reservation in Montana. This was served at all the pow-wows out there! A friend's mother gave me her recipe; they make it for a church fund-raiser in Rapid City, South Dakota. GREAT FOR O.A.M.C. PLANNED OVERS!
Provided by Debber
Categories Yeast Breads
Time 2h15m
Yield 48 taco breads, 48 serving(s)
Number Of Ingredients 9
Steps:
- Mix the sponge items in a large bowl; then let "sponge" for 15 minutes or so until foamy.
- Mix remaining dry ingredients in another bowl, and alternate adding dry stuff and water to the first mixture, allowing mixer to work ingredients before adding more.
- WARNING: You may need the extra cup of flour--the dough should NOT be sticky when finished.
- Knead the dough, working in the remaining flour as you knead.
- Grease a large glass or plastic bowl; shape dough into a large ball, place in bowl--turning to grease all sides; cover loosely with plastic and place in a warm place; let rise until doubled.
- Heat about a half-inch of oil in a large frying pan (375 - 400 degrees).
- While the oil heats, remove dough from bowl and divide into 4 balls. Each ball will make one dozen (12) balls (so a total of 48 balls).
- Flatten each small ball into a thin disk (about 4 inches), make a little hole in the center of each. Keep a uniform shape, but these don't have to look "perfect.".
- Carefully drop into hot oil; fry until bottom is golden brown, flip with a spatula in one hand and a fork in the other to prevent oil from splashing out.
- SERVING IDEA #1: Lay bread on plate, cover with my Recipe #219826, grated cheese, topped with sour cream, lettuce, and olives for an "Indian Taco" (this is straight from the school lunch menu on an Indian Reservation!).
- SERVING IDEA #2: Sprinkle with powdered sugar, slather on some jam or marmalade.
- OAMC PLANNED OVERS: Use fresh for supper tonight, freeze ALL the leftovers in meal-size portions in plastic zipper bags.
Nutrition Facts : Calories 127.7, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 125.1, Carbohydrate 20.2, Fiber 0.7, Sugar 3.2, Protein 2.5
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