I grew up near an Indian reservation in northern Minnesota. The Ojibwa tribe has occupied the area for thousands of years I think. I remember going to PowWows as a kid and having elders come to our schools to tell us about the culture that was truly native to the area. Wild Rice is something that has always been in my diet, I'm a huge fan. It's not really "rice" - It's a grain - and a very healthy one at that.
I remember going to a fair somewhere when I was much older, maybe even in middle school and living in Colorado - when I had my first Navajo Taco. Now - I am not even remotely convinced that this food is grounded in native american history. I am convinced that I have had Indian fry bread many times in my life, it was served quite a bit on the reservation in Minnesota. I believe it's existence was created as a byproduct of government food. Flour, Milk and baking powder are the only ingredients - a bit of salt if available. These pillowy pockets of tastyness are great topped with traditional taco toppings, red or green chile, cinnamon and sugar, or honey.
They're very easy to make, fry up with amazing quickness - and are a very filling meal. Next time you want a delicious vessel to deliver your favorite chile or taco recipe, try this stovetop or campsite dutch oven Indian fry bread recipe out!
- 2 C All Purpose Flour
- 1 Tbsp Baking Powder
- 1 Tsp Salt
- 1 C. Milk
- This recipe doubles, triples or quadruples nicely
- Mix Flour, Powder and Salt in a bowl and slowly stir in Milk
- Turn sticky batter out onto a floured surface and knead lightly for about 5 minutes
- turn the bowl over the top of the dough ball and let sit for 5-10 minutes, minimum. I've let mine sit covered like this for up to an hour.
- Heat about 1½" of oil in a cast iron skillet or dutch oven
- Cut dough into fourths and roll or pat & stretch out to about ¼ to ½ inch thickness
- When your oil is hot enough and a drop of water makes it snap, add one disc of dough at a time and fry until it's golden brown on each side, turning once. This happens pretty fast, less than 2 minutes per side
- remove to a newspaper or paper towel lined platter and serve immediately.
