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
Dish Hits Chippewa Fry Bread for a Cold Winter Day - In SPRING!
We learned this one from a childhood friend in West Chicago a long time ago!
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Feeds about 3 or 4 hungry kids after a day of shoveling snow or fun on the slopes.
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. Fold over 4 times into smooth ball. Cover and let rest 10 minutes. Divide dough into 8 balls. Or even flatten and cut into dough nut shapes or use a cookie cutter for some fun.
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℉ (190℃) 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.
Put the sugar and cinnamon into a brown paper bag, the kinds you use for lunch. Then drop the slightly cooled bread one at a time into the bag, shake it up coat the bread fully with mix.
Serve with Jelly dipping sauce... just squirt it out of a bottle or scoop it out of a jar.. nothing special here.
2 1/2
cups
flour, all-purpose
1 1/2
tablespoons
baking powder
1
teaspoon
salt
3/4
cup
water
warm
1
tablespoon
vegetable oil
1
tablespoon
milk, skim, (non fat) powder
nonfat
1
x
vegetable oil
for deep frying
1
x
cinnamon sugar
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Go to for 15% off your order! Brought to you by Raycon. I’ve always wanted to learn a Native American language, but it’s been extremely difficult to find anyone with whom I could learn as most indigenous American languages are considered critically endangered or extinct. So a couple months ago I was extremely excited to get in touch with someone who could teach me Navajo, the original language of the Navajo people who live mostly in the Navajo Nation located in Arizona, New Mexico, and Utah. Less than 200,000 people speak Navajo in the entire world. Navajo is hands down the hardest language I’ve ever studied, with extremely challenging pronunciation and one of the most complex grammatical systems of any extant language. It’s so complex that the language was used by the Navajo code talkers as the basis for a secret communication system during World War II.
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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.
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Tina`s Famous fry bread
Yummy and delicious
How To Make Indian Bannock w/ Gramma Glenda
Making traditional native baked bannock with Wally B's mom, Glenda. Making it from memory she also recounts some stories of her youth related to bannock.
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w/ Glenda Schneider
Shot & Cut by Wally B.
Tangible Images 2013
All rights reserved
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