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Category : Grains & Breads       Region : Northwest       Rating : 5
Blackfeet Frybread

Contributor : Added by Administrator

Tribal Affiliation : Hidatsa/Blackfeet

Orgin of Recipe : Offered by Rebecca MaryAnn Durbin ... who learned this from my momma

Type of Dish : Today's Native Dishes

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Ingredients

  • 4 c. flour
  • 1 T. cinnamon/sugar mix
  • 1/2 t. baking soda
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1/2 c. powdered milk
  • 1/2 c. warm water- add more if needed

Directions

In small mixing bowl, mix 1 teaspoons sugar with 2 teaspoons cinnamon. Blend well. Set aside.

In largest mixing bowl, Add flour.Add rest of ingredient except warm water. Mix well. Make a well in center. Add 1/4 c. warmed water in center of well. Mix well. Keep adding warm water until doughy,not runny, texture forms. It should be stick to the touch texture. Lay out waxed paper on clean surface and lay it on top with a cloth covering it for 1 hour.

While doing that, heat up oil in deep skillet (should be hot enough to brown a cube piece of bread)about half full. Form into ball shape and flatten with hand until paper thin.

Drop into oil when ready. Fry one side and flip over, useing tongs, and fry on other side. Both sides should be golden brown but not doughy inside. Drain on paper towel and cover with cloth to keep warm. Add choke cherry pudding spread on top. You got there a desert.


Note: When storing place in tight air sealed tupper ware container for up to 2 days or more. If fungus appears toss the whole shamole out.


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