How to Make Frybread for Indian Tacos

Looking for something delicious to make? Well, you can try frybread for Indian tacos - it's an extremely delicious meal. Here is how to make the frybread for it.

Ingredients

  • Makes about 30 very large Indian tacos, maybe 40 pieces of regular-sized fried bread, about 5 dozen buns, or about 3 loaves of bread.
  • 2 packets quick-rise yeast
  • 2 cups very warm water--115 degrees or so.
  • 4 tablespoons shortening (Crisco can also be used)
  • 4 tablespoons sugar
  • 4 teaspoons salt
  • 2 more cups of very warm water
  • 2 cups whole wheat flour
  • 8-10 cups white flour

Steps

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    Mix the yeast and water together in a large glass and let it sit for 10 minutes.
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    Meanwhile, in a very large bowl, put in the salt, sugar, and the shortening.
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    Add in the yeast/water mixture after the 10 minutes has gone by.
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    Add in another 2 cups of very warm water. Mix a little bit with a large spoon; don't worry if the shortening isn't totally melted/blended.
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    Add in 2 cups whole wheat flour (or just use white flour for the whole thing—whatever your taste is).
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    Stir. Add in 2 cups of white flour and stir again. The mixture should start to become gloppy and follow the spoon around. Keep adding flour and stirring.
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    Turn the whole mixture out onto the counter/table if you can't stir with the spoon any more. At this point, you're going to start kneading the mixture and keep adding in flour, a cup at a time, up to maybe another 4-5 cups or so, don't count, just work the dough.
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    Keep using your hands and kneading in the flour until the dough stays together and quits feeling so sticky and actually develops a slight sheen to it. It should still feel soft, not really very hard. If it's too hard, it won't rise very much.
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    Let it sit on the counter/table while you rinse out the mixing bowl after you're done kneading.
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    Put a light coating of cooking oil into the bowl you used, put in the dough, and put a thin layer of cooking oil on the dough, cover it with a dishtowel and put it in a warm place to rise. (Try putting yours on top of the refrigerator because it's warmer up there.)
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    Let the dough sit until it's doubled in size, about a couple of hours. Then, punch it in the middle and fold up the outer edges to the middle, flip it and cover it again, until it's doubled in size again.
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    Take it out of the bowl and break off pieces for the tacos, about 30. Roll them out on the counter/table that has been dusted lightly with flour. Roll the dough about the size of a paper plate, and about 18 inch (0.3 cm) thick. Let them sit while the cooking oil is heating up.
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    Test fry one small piece. It should turn slightly brown around the edges in about 15-20 seconds, maybe less. Try using the tongs and press the dough down in the middle of it while it's frying, so it creates a small depression. Turn the piece over with tongs. Don’t leave the pan unattended, pay attention to when to get out the pieces.
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    Drain on paper towels, cover with a towel to keep warm.
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    Continue to fry pieces, drain, and cover. Enjoy as is, or with wojapi, syrup, peanut butter, jelly, powdered sugar, chili, corn soup, whatever your heart's desire!

Tips

  • Frybread can keep for a day or two. Or, freeze it, thaw, and then microwave it. It's not as good as freshly fried, however.
  • About the cooking oil, try using Canola Oil, about 2 inch (5.1 cm) depth in heavy frying pan/dutch oven type of pot. Use medium-high heat, more towards high. Check how hot the oil is by flicking a drop or two of water in it. If it “pops”, then it must be hot enough to fry the bread.

Warnings

  • The frying goes quickly, so pay attention. Have your pieces ready to put into the frying pan. Remember, children should not be doing this!

Article Info

Categories: Indian Cuisine | World Cuisines