How To make Chippewa Indian Fried Bread
2 1/2 c All-purpose flour
1 1/2 tb Baking powder
1 t Salt
3/4 c Warm water
1 tb Vegetable oil
1 tb Nonfat dry milk powder
Vegetable oil (for deep -frying) Cinnamon sugar
Makes 8 Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flour mixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover and let rest 10 minutes. Divide dough into 8 balls. Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plastic wrap. Heat about 1 inch oil to 375 F in large skillet. Gently place 1 bread round in
hot fat and cook until golden and crisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough. Serve bread hot or at room temperature, sprinkled with cinnamon sugar. Bon Appetit
How To make Chippewa Indian Fried Bread's Videos
Bannock making indigenous
Easy three ingredient fry bread (dairy free)
Here's a simple recipe that explains how to make fry bread! Hope you enjoy. **PLEASE WATCH IN 720P**
Fry bread is super versatile. You can put savory toppings on it such as ground beef, tomatoes, sour cream, green onions, salsa etc or you can put sweet toppings on it such as melted butter + cinnamon + sugar & even strawberries. ????
By the way, I am in no way, shape, or form trying to offend anyone with this recipe. Just trying to spread the gospel because there might be people who are unfamiliar with this. ????
Ingredients:
2 cups of flour
1/2 cup of water (start with this much, knead it first to see if you need more)
1 teaspoon of baking powder
**let rest for 10 minutes before frying**
==================================
** DISCLAIMER: Yes, I do receive a small commission if you choose to purchase from these links below. However, I ONLY link products that I use daily and highly recommend**
AFFORDABLE LOTUS FLOWER MOLD:
LOTUS FLOWER MOLD:
AFFORDABLE FOOD SLICER:
KITCHENAID STAND MIXER:
NINJA PROFESSIONAL BLENDER:
KIWI THAI KNIFE:
KIWI PAPAYA SHREDDER:
Traditional Native foods are the key ingredient in the Sioux Chef's healthy cooking
Chef Sean Sherman, founder of the company The Sioux Chef, uses ingredients native to the Americas to draw attention to the long-forgotten Native culinary tradition. His research and cooking are also a way to push back against processed foods that he and others blame for grave health consequences in the U.S. today. Special correspondent Fred de Sam Lazaro reports from St. Paul, Minnesota.
Stream your PBS favorites with the PBS app:
Find more from PBS NewsHour at
Subscribe to our YouTube channel:
Follow us:
Facebook:
Twitter:
Instagram:
Snapchat: @pbsnews
Subscribe:
PBS NewsHour podcasts:
Newsletters:
Powwow Dancers and Frybread
Making Fry Bread (How we were taught)
This we how we make our fry bread. A very simple recipe. Remember everyone makes their fry bread different and each fry bread is unique. :-) Our recipe doesn't use measuring utensils but more so hand memory lol so bear with us.
If you want a recipe using measurements, here's one you can use from Indian Country Today:
Traditional (Old Fashioned) Indian Frybread
Makes 16 frybreads
4 cups all-purpose white flour
2 tablespoons baking powder
1 teaspoon salt
2 cups warm water
About 2-½ cups vegetable oil or shortening for frying
In a large bowl, mix flour, baking powder, and salt. Gradually stir in the water until dough becomes soft and workable without sticking to the bowl. Knead dough on a lightly floured surface 5 minutes. Return dough to bowl, cover with a clean towel, and let rest 30 minutes to allow it to rise.
Shape dough into 16 evenly-shaped balls. Place a piece of the dough between your hands and pat it from hand to hand as you would pizza dough, or roll out to ½-inch thickness on a lightly floured board. (For crispier bread, roll dough to ¼-inch thickness.) Pat or roll the dough until it stretches to about 10-12 inches in diameter. Repeat with the rest of the dough.
Cut or poke a small hole in the center of each piece to prevent breads from bursting during frying.
Pour about 1-½ inches of oil into a large frying pan and heat over medium heat until the oil shimmers—hot but not smoking.
Carefully place a dough round into the hot oil, taking care not to let the hot oil splash. Cook until dough turns golden brown and puffs, about 1 to 2 minutes. Turn over with a fork and cook until both sides are golden brown.
Remove and drain on paper towels or a brown paper bag until excess oil is absorbed. Repeat the process with each piece of dough. Keep warm between two clean kitchen towels in the oven set on low or warm.
Serve immediately.
Link to recipe:
Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (
Source:
Artist:
Happy Frying!
Follow Us:
Facebook:
Instagram:
Snapchat: Kin_Imagination
Jiibaakwedaa (Let's Cook) - Lug-a-Laid with special guest Jim Pete
Jiibaakwedaa (Let's Cook) - Join Ed Metelica, Peer Specialist from Red Cliff's Noojimo'iwewin Center and Elder Jim Pete (Guyaushk) as they prepare a Miskwaabikaang tradition: Lug-a-Laid.
Find the recipe and a cultural preservation feature written by Guyaushk in the Miisaninawiind for January 24-30, 2022:
Guyaushk also provides history and information about Lug-a-Laid and fry bread! Watch the video for helpful tips and a delicious recipe!
Contact Ed with any questions at emetelica@redcliffhealth.org.