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The dough for both of these breads is the same. The only difference is how they are cooked. Tortillas are baked on a dry griddle or skillet. Native American Fry Bread is fried in oil which gives it a different texture. Experiment with both methods to discover which you prefer. To make the dough you need a large bowl. Measure the flour, salt and baking powder into the bowl. Stir with your hands to distribute the salt and baking powder evenly. Measure the oil and dribble it evenly over the flour. Add 1-1/4 cups water. Dig into the dough with your hands and knead it to form a firm dough. If necessary add a little more water or a little more flour so the dough is pliable but not too sticky. Divide the dough into 16 to 20 equal portions. Dust the dough lightly with flour. Cover them with plastic wrap or a damp towel to keep them from drying out. Roll each portion of dough into a ball and flatten slightly. Lay it between sheets of waxed paper or place it on a lightly floured countertop. Use a rolling pin to roll each tortilla into a large, thin round. At first they will all look like amoeba or paramecium, but after some practice they'll look just like the ones from the store. For tortillas heat a skillet or griddle over a medium-high flame. Lay in an uncooked tortilla and cook until the underside is dry, bubbly and lightly browned. Flip and brown the remaining side. Lay the cooked tortilla on a plate and cover with a dishtowel. Continue until all dough is used up, stacking the tortillas one on top of the other and keeping under a dishtowel. The dishtowel helps the tortillas to steam which increases their pliability. That is, they are softer and easier to roll up into burritos. For Native American Fry Bread prepare the dough as directed. Heat 1/2-cup vegetable oil in a large skillet over medium heat. Fry the prepared bread until it's brown and toasty, then flip and brown the remaining side. Be careful not to burn. Add more fat to the pan as necessary. The fry bread shouldn't float exactly, but it should be bubbling in a generous puddle of oil. Store tortillas in a plastic bag to keep them soft. They will keep a few days at room temperature. For longer keeping add 1-tablespoon vinegar to the dough when you prepare it. The vinegar will not affect the flavor but will allow the tortillas to keep longer before mold sets in. Reheat tortillas or fry bread by dry frying in a clean skillet until warm and flexible, about 30 seconds per side. 20 tortillas--Dry Fried. Serving size is 1-tortilla. Fry Bread will have more calories due to the fat. Per Serving (excluding unknown items): 140 Calories; 5g Fat (29.5% calories from fat); 4g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 114mg Sodium. Exchanges: 1-1/2 Grain(Starch); 1 Fat; 0 Other Carbohydrates.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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