Fry Bread Ojibwe is a favorite treat for Ojibway and non-Indians alike at all powwows and events. Ingredients and shapes for fry bread vary from family to family.
Variations: Make a slash in the center of each round before frying. Add fresh berries to the dough.
Note: To reheat the next day, place in a brown paper bag. Twist the top of the bag. Heat in a 325-degree oven until warmed through.Print
Fry Bread Ojibwe
Fry Bread Ojibwe is a traditional bread, which was prepared at the beginning of the meal. He is still popular in Minnesota.
Yield: 15 3-inch rounds.
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 35 minutes
- Yield: 15 rounds 1x
- Category: Bread
- Cuisine: American
- 2 cups all-purpose flour (spooned into cup )
- 3 tsp baking powder
- 2 tbsp sugar
- 1 tsp salt
- 2/3 cup water or milk
- vegetable oil (for frying )
- Combine dry ingredients. Stir in liquid. Dough may be a little sticky. More flour can be worked in as dough is kneaded for about 3 minutes.
- Allow standing at room temperature for about 1 hour, covered with plastic wrap. This step can be omitted but the dough will not pull into shape as easily.
- Divide dough in 15 pieces. Flour hands and flatten each piece into a 3- inch round. Cover with plastic wrap.
- Heat at least 2 inches of oil to 340 to 350 degrees in a deep-fat fryer or heavy skillet.
- Fry flattened round about 1 minute on each side or until lightly browned. Several rounds can be fried at a time.
- Drain on paper towels. Serve with butter, sugar, honey, or jam.