We interrupt this fabulous Monday to bring you a special edition of The Secret Recipe Club. Normally I post on the 3rd Monday of the month but this week I saw that a blogger was orphaned so I wanted to help out. So here I am, in group A, lead by the wonderful Jane from The Heritage Cook.
My assignment: find a recipe on Cookbook of Trail and Error and blog about it. Easy, right? It was a piece of cake. I clicked on Elana’s blog and fell in love with it. What delicious recipes she has!
It was a no brainer for me when I saw her post on Bannock, Skillet Fried Native American Bread. My love for Indian Fry Bread goes way back and it brings back so many wonderful memories for me. A dear, dear friend of mine was Native American (Oglala Sioux, to be exact). He took his own life in 1985 and a small piece of me died along with him, I think. All these years later I can still see his smile and hear his laughter and it breaks my heart that he is not here with me to have seen me graduate from graduate school, or have seen my kids born and watch them grown up and to laugh and joke with like we did for so many years.
Bannock or Indian Fry Bread has a long history. According to Navajo tradition, fry bread was created using flour, sugar, salt and lard when the Navajo Native Americans were being relocated to Bosque Redondo, New Mexico from Arizona in 1864. There are a number of recipes out there. Some say traditional fry bread is made with powdered milk and never yeast, others argue the opposite. Today I stuck with Elana’s recipe because isn’t that the whole idea of the Secret Recipe Club?
Bannock or Indian Fry Bread
Source: Cook Book of Trail and Error
* 1 1/4 cups all-purpose flour
* 3/4 Tbsp. baking powder
* 2 Tbsp. sugar
* 1/8 tsp. salt
* 1/2 cup water
* 1/2 egg
* oil (lard, bacon grease or vegetable oil)
Mix all of the ingredients together and let rise for about 5 minutes. (I typically let it sit for about 30 minutes so that’s how long I let it sit.)
In a large skillet, heat the oil to medium-high heat.
Pinch off a golf ball size of the dough and roll it into a ball. Flatten with your hands so it looks more like a pancake. You’ll want to make it as flat as possible because it “puffs” up quite a bit. (Seriously, super thin!)
Fry the dough in the oil until golden brown on both sides.
Lay the bread on paper towels to dry and serve warm.
Fry bread can be served with a number of toppings from powdered sugar and cinnamon and sugar to jam. When I used to go over to Kah-Nee-Tah they served it warm with marionberry jelly. It was heavenly!
My kids wanted cinnamon and sugar on theirs. It’s a lot like an elephant ear really, just not as sweet. (Or maybe I didn’t add 2 pounds of topping like an elephant ear…) They thoughts they were fantastic!
Look at delicious and airy they look on the inside!
I made an Indian Taco for me. Oh man! Pure heaven! You can add whatever you want on top. I cooked up some ground turkey and added taco seasoning to it. Then I layered the meat, lettuce, sour cream, tomatoes and cheese on top.
What do you think? I could eat these all day long!
I’ve had so much fun being a part of this amazing club! If you missed previous months posts, here they are:
Beautiful Beet Bundt Cake
French Butter Cookies
Puff Pastry Mini Apple Bites
Egg Shaped Brownies
Pecan Pie Bars
Cinnamon Chip Cookie Dough Cheesecake Bars
Double Chocolate Caramel Mousse Cookies
Chai Tea Bread
Marble Cake with White Chocolate Glaze
Mt. Bachelor Bars
Chocolate Chip Cookie Dough Dip
Ummm… apparently I like desserts! Ha! I’m pathetic!
I’m linking to the parties on my sidebar.