Seneca Ghost Bread Native American Cracker Bread Recipe 445

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SENECA GHOST BREAD



Seneca Ghost Bread image

I've lived on the Seneca Nation of Indians Reservation now for over 35 years and used to always get this bread when I went to the annual pow wows. This is an authentic Seneca (A tribe of the Iroquois Federation) recipe and is good to eat either warm or cold. I enjoy taking several to work to snack on during the day.

Provided by Chuck in Killbuck

Categories     Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups flour
1/8 teaspoon salt
2 teaspoons baking powder
1/4 cup dry milk
1 cup warm water
1/4 cup shortening or 1/4 cup lard

Steps:

  • In a bowl combine all except the shortening or lard.
  • Mix until batter is smooth.
  • In a skillet heat shortening or lard on medium heat till melted.
  • Using a wooden spoon scoop a large spoon full from the bread batter and place it in the shortening.
  • Let cook about 30 seconds or until bottom is firm enough to slip spatula under and flip over.
  • Carefully turn the dough over and press with spatula to flatten.
  • You may have to press it down several times.
  • When it gets light brown around the edges turn it over and cook till edges are browned.
  • Serve warm or place in baggies after cooling and eat as desired.

Nutrition Facts : Calories 254.3, Fat 10.4, SaturatedFat 3.1, Cholesterol 5.2, Sodium 190.9, Carbohydrate 34.2, Fiber 1.1, Sugar 2.2, Protein 5.7

SENECA GHOST BREAD (NATIVE AMERICAN CRACKER BREAD) RECIPE - (4.4/5)



Seneca ghost bread (Native American cracker bread) Recipe - (4.4/5) image

Provided by á-39535

Number Of Ingredients 6

2 cups flour
1/8 teaspoon salt
2 teaspoons baking powder
1/4 cup dry milk
1 cup warm water
1/4 cup shortening for frying

Steps:

  • In a bowl combine all except the shortening. Mix until batter is smooth. In a skillet heat shortening on medium heat till melted. Using a wooden spoon scoop a large spoon full from the bread batter and place it in the shortening. Let cook about 30 seconds or until bottom is firm enough to slip spatula under and flip over. Carefully turn the dough over and press with spatula to flatten. You may have to press it several times. When it gets light brown around the edges turn it over and cook till edges are browned. Serve warm. (may be stored in an airtight container and eaten cold)

NATIVE AMERICAN BREAD



Native American Bread image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 5

1/2-ounce active dry yeast (2 (1/4-ounce) packets)
1 1/4 cups warm water (105 to 110 degrees F)
8 cups all-purpose flour
1/4 cup salt
1 cup lard

Steps:

  • Begin by making an open fire oven with coals.
  • In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
  • Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
  • Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down.
  • Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
  • Slice and serve with butter.

LAVASH CRACKER BREAD



Lavash Cracker Bread image

This is identical to the cracker bread sold at delis in large grocery stores that costs six dollars for three big rounds. You can make it for pennies! I fell it love with it as an appetizer with Harvarti cheese melted on it but with the price of the cheese and lavash we didn't have it much.

Provided by Betty McCommon

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 1h48m

Yield 30

Number Of Ingredients 5

1 cup lukewarm water
¼ cup whole wheat flour
1 (.25 ounce) envelope active dry yeast
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
  • When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
  • Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
  • Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
  • Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

Nutrition Facts : Calories 49.6 calories, Carbohydrate 10.4 g, Fat 0.2 g, Fiber 0.5 g, Protein 1.5 g, Sodium 78.2 mg

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)



Authentic Navajo Indian Fry Bread (Taco Bread) image

Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.

Provided by GeeWhiz

Categories     Breads

Time 55m

Yield 16-18 serving(s)

Number Of Ingredients 5

2 cups oil (for frying)
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk (more or less)

Steps:

  • In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
  • Mix together dry ingredients in a large bowl; *see note about salt.
  • Gradually add warm milk and mix to make a soft dough.
  • When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
  • Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
  • Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
  • Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
  • You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

Nutrition Facts : Calories 380.4, Fat 28.9, SaturatedFat 4.5, Cholesterol 5.3, Sodium 1095.6, Carbohydrate 26.2, Fiber 0.8, Sugar 0.1, Protein 4.5

CRISPY NATIVE AMERICAN FRY BREAD



Crispy Native American Fry Bread image

This is a delicious bread that was/is very common to every Native American. It's very delicious and goes with absolutely anything you want it for:) like salads, pastas, tacos anything! Very easy to make and very good to eat:)

Provided by Chef Otaktay

Categories     Quick Breads

Time 1h

Yield 3 serving(s)

Number Of Ingredients 6

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup dry milk
1 egg
1 cup warm water

Steps:

  • Mix the dry ingredients together, mix the egg and the water, add to the dry mixture.
  • Add flour or water to adjust mixture to a very soft dough mixture.
  • Put dough on a well floured board.
  • Roll out to about a 1 inch thickness.
  • Let set for about 15 minutes.
  • Cut into what ever size you would like.
  • Batter makes about 25 pieces.
  • Deep fry in hot oil, just enough to brown on each side.
  • Put on a paper towel to get some of the oil off of the bread.

Nutrition Facts : Calories 436, Fat 8.2, SaturatedFat 4.2, Cholesterol 91.2, Sodium 1244, Carbohydrate 73, Fiber 2.3, Sugar 8.6, Protein 16.3

NATIVE AMERICAN FRY BREAD



Native American Fry Bread image

It's been a favorite of mine since I was little that my grandma made every year for Christmas.

Provided by Nikki

Categories     Bread     Yeast Bread Recipes

Time 44m

Yield 12

Number Of Ingredients 7

6 cups all-purpose flour, or more as needed
3 tablespoons white sugar
1 ½ tablespoons baking powder
1 ½ teaspoons salt
1 (.25 ounce) package quick-rise yeast
2 cups warm water
oil for frying

Steps:

  • Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
  • Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
  • Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 51.5 g, Fat 8 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 476.3 mg, Sugar 3.3 g

NATIVE AMERICAN SWEET FRY BREAD RECIPE - (4/5)



Native American Sweet Fry Bread Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 9

2 1/4 teaspoons yeast
1/8 cup sugar
1/4 teaspoon salt
1/2 cup warm water
3/4 teaspoons salt
1/4 cup sugar
1/2 cup butter, softened
1 cups warm water
4 1/4 cups flour (set aside 1/2 cup)

Steps:

  • Mix ingredients 1-4 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 1/2 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°F to 400°F). 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. Serve with chili or use as a taco shell Or Serve as a pastry by sprinkling with powdered sugar and topping with jam or marmalade.

NATIVE AMERICAN FRY BREAD



Native American Fry Bread image

Very easy recipe for fried bread used to make Indian Tacos. OR you can eat them with butter, or add honey or jelly! You can also slice in half and use as hamburger buns. Many possibilities. Sometimes I use garlic salt and eat them with spaghetti. They make great dippers for chili too! To make the indian tacos you just put your favorite taco ingredients on top and enjoy!

Provided by Dissie

Categories     Breads

Time 35m

Yield 6 breads, 6 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon seasoning salt or 1 teaspoon table salt
1 cup steaming tap water
vegetable oil (for frying)

Steps:

  • Mix ingredients together with a fork in a medium bowl. (will be sticky).
  • Liberally grease your hands with vegetable oil and shape dough into a ball. Leave dough in bowl and cover with a towel and set in warm place for atleast 20 minutes, but leaving longer makes the bread fluffier.
  • When you are ready to make the bread, heat vegetable oil, atleast 1 inch deep or deeper in a frying pan or electric skillet. (around 375 degrees) Test a small ball of dough in grease, it should float in grease, not sit on the bottom, if it doesn't immediately float, oil is not hot enough.
  • When oil is ready, grab a ball of dough a little bigger than a golf ball and stretch out in your greased hands until dough is flattened out about the size of a large cookie. Poke a small hole in the center of the dough with your fingers, and carefully lay in the hot oil.
  • Let dough brown to a golden brown before turning over and frying other side.
  • Drain on paper towels and serve immediately.

Nutrition Facts : Calories 152.8, Fat 0.4, SaturatedFat 0.1, Sodium 183.6, Carbohydrate 32.4, Fiber 1.1, Sugar 0.1, Protein 4.3

NAVAJO FRY BREAD I



Navajo Fry Bread I image

A traditional Native American bread. Great served with honey, jam, or butter.

Provided by Cherryl Rogers

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 8

Number Of Ingredients 8

3 ¼ cups all-purpose flour
1 cup nonfat dry milk powder
1 tablespoon baking powder
½ teaspoon salt
5 tablespoons lard, chilled and cut into small pieces
1 cup ice water
1 tablespoon sea salt
1 cup lard for frying

Steps:

  • In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
  • Cover with a towel and set aside for 2 hours.
  • Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly.
  • Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks.
  • Cut bread into wedges. Serve warm.

Nutrition Facts : Calories 543.4 calories, Carbohydrate 47 g, Cholesterol 34.9 mg, Fat 34.2 g, Fiber 1.4 g, Protein 10.7 g, SaturatedFat 13.3 g, Sodium 1069.5 mg, Sugar 7.9 g

NATIVE AMERICAN INDIAN FRY BREAD



Native American Indian Fry Bread image

There are a few variations of American Indian Fry Bread, according to the region, and some use yeast while others use baking powder. Some are rolled out and some are patted flat in the palms of the hands. This is a basic one that I use. It's very simple and easy to double, triple, or halve it. The rule is 1 tsp of baking powder to 1 cup of flour and a pinch of salt. Enough water to make a dough, knead it until its not sticky. You can let it rest or not. Divide into balls that will result in a flat round of about 4 inches. Flour the hands and then put a ball in the palm of one hand and press it with the palm of the other, and then reverse, till it is about 1/2 inch flat. Poking a little hole in the middle prevents it from puffing up too much. Then they are deep fried till golden brown, but I don't like to use a whole lot of oil so I use only about 3 inches deep; enough to cover the risen bread, but at least 3 of inches is necessary. Toppings can be such as confectioners' sugar, honey, butter, tomato sauce, jelly, or whatever suits your fancy. This recipe is a lot like Dissie's, and Dissie had hers up first. I changed the title from Native American Fry Bread to Native American Indian Fry Bread just because there are already a few with the former title, so to tell this one from those.

Provided by Rainbow - Chef 5368

Categories     Breads

Time 30m

Yield 4 breads

Number Of Ingredients 6

1 cup flour
1 teaspoon baking powder
1 smidgen salt
water, to make a dough
oil (for frying)
tomato sauce or honey

Steps:

  • Mix the dry ingredients in a bowl. Slowly add enough water to make a stiff dough.
  • Place dough on a floured surface and knead just till smooth and not sticky.
  • Let it rest for 30 minutes , or go right to next step.
  • Divide the dough into large enough balls to make a 4" round.
  • Preheat oil in a frying pan or deep frier, enough oil to float the risen bread. When the oil 'spits' upon sprinkling a few drops of water into it then it's ready.
  • Flour the hands and put a ball in the palm of one hand while pressing it flat with the palm of the other hand, then reverse having the dough in the other hand and pressing with the other hand, till it is about 1/2" thick.
  • Poke a little hole in the middle with the tip of the little finger.
  • Place the flattened dough into the hot oil and fry on one side until golden and then flip and fry the other side.
  • Remove fried dough from the oil and place on a plate with a paper towel on it to absorb excess oil.
  • Serve hot and let each person add their own topping.

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