Make Bread in 10 Minutes in a Fry pan | No eggs, No yeast
Are you in the mood for freshly baked bread but don't have the time or ingredients for a traditional recipe? Look no further! With this amazing bread recipe, you can whip up a batch of homemade bread in just 10 minutes, and the best part? No yeast or oven required!
Ingredients:
200 grams of all-purpose flour (1 and 2/3 cups) or (7.05 ounces of flour)
5g of baking powder (1 teaspoon) or (0.18 ounces of baking powder)
A pinch of salt
20g of vegetable oil (4 tsp) or ( 0.71 ounces of vegetable oil)
125ml of milk (animal or vegetable milk) 125 ml (1/2 cup) or (4.23 ounces of milk)
- Combine the flour and baking powder in the bowl. Add a pinch of salt for flavor. Pour in the milk and vegetable oil. Mix all the ingredients together until they are well combined and a soft dough is formed. Make sure to incorporate all the dry ingredients with the wet ones.
- If the dough feels too dry, add a little more milk gradually while continuing to mix. If the dough is sticky, sprinkle some flour onto it and knead it until it becomes smooth and flexible. (Just enough to gather the dough does not require kneading).The goal is to achieve a dough that is easy to work with and not too dry or sticky.
- Once the dough is ready, roll it out on a lightly floured surface to a thickness of about 0.5 to 1 cm. You can use a rolling pin to flatten the dough evenly. Then, use a cookie cutter or any round object with a diameter of approximately 6 cm to cut out the dough into individual discs. Repeat this process until all the dough is used and you have obtained the desired number of bread discs.
- Now, it's time to heat a non-stick pan over medium heat.
ـ Once the pan is hot, carefully place a few dough discs onto the pan, ensuring they are evenly spaced apart.Cover the pan with a lid to create a slightly steamy environment, which helps the bread cook evenly and stay moist. Cook each side of the bread for about 5 minutes. You may need to adjust the cooking time slightly based on the thickness of your bread and the heat of your stove. Keep a close eye on the bread to ensure it doesn't burn.
- Once cooked, transfer the bread to a wire rack to cool slightly. The bread should have a lovely golden brown color and a slightly crispy exterior.
- Continue the process of cooking the remaining dough discs until you have cooked all the bread. You can keep the cooked bread warm by covering it with a clean kitchen towel while you cook the rest.
- Once all the bread is cooked, it's time to enjoy your homemade creation. Serve the warm bread with your favorite spreads such as jam, cheese, or use it to make sandwiches. The bread's texture should be soft and tender, making it perfect for any occasion.
- Now, sit back and savor the satisfaction of making delicious bread in just 10 minutes without yeast or an oven. Enjoy!
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#recipe #bread #nooven
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00:00 making dough
01:03 Roll the dough
01:23 Molding the dough
01:40 Putting the dough in the pan
Making Native American FRY BREAD! | Cook Out with Chef Maria Hines
Let's make FRY BREAD! In this video, Chef Maria Hines visits her friend Bobbie Mollenberg and others from the Colville Confederated Tribes. Bobbie teaches Maria about her families Fry Bread recipe and the history of Fry Bread.
REI Co-op Studios would like to thank Bobbie and all of the folks who joined us and shared their time and stories.
Get more information about the indigenous Colville Confederated Tribes:
Learn more history of the Colville Confederated Tribes:
Fry Bread
___
1 pk yeast
1T salt
2T Sugar
1C warm water(95-105 degrees)
4 eggs
1t salt
1C oil(canola/ EVOO blend, veg, canola, coconut)
2C milk
1C Sugar
8-10C A.P. Flour to start(may be more)
1-24oz/48oz cooking oil
In a container, heat water, sugar and salt to temp (95-100F), then add yeast. Lightly mix then set aside for 5 min, to allow yeast time to activate and bloom. It is ready when yeast begins agitating and burping small bubbles.
In another container mix milk, sugar, salt and oil, then heat to 95-100F (warm touch to the wrist). It’s important that it is not too hot so that it does not curdle the eggs and/or kill the yeast. Once this mixture is warm, whisk in the eggs for up to 5 mins, mix well. It is OK if it looks a little broken as soon as you stop whisking. You are just trying to be sure it is not really grainy.
Now combine the bloomed water/yeast mix and the 2nd liquid into one med/large container. Then begin adding flour, 1 cup at a time. Mix well before adding the next cup. Once 6-8 cups of flour is mixed in (it's good and sticky), dust a surface with flour and begin kneading the dough by hand. (If using a mixer, low speed only and check after adding 1 C of flour to feel the dough and ensure it is not getting overworked). Pull the dough from underneath, up, and into the center, rotating slightly with each pull. Add flour until it forms into a soft ball that indents slightly when poked but then plumps back up (similar to poking the thick of your thumb muscle). Keep adding flour and kneading until it will sit up and hold some shape on its own a little while still feeling moist. Transfer into a lightly dusted bowl at least 2x its size, and cover w/ a (damp) towel. Let is rise from the yeast to twice its size. (1-2 hrs in a warm dry place.)
Once dough has doubled in size, begin warming the oil on a low heat in a large pot. Pinch dough that fits into the palm of your hand, and roll to form the balls with all of the dough. Set aside on a tray. Once the balls are formed, turn heat on oil up to medium.
Use light pressure and rotate as you go, to roll several balls into flat circles the size of your hand spread out. Roll them thin enough to slightly see light through the dough, then poke a small hole in the middle with a finger tip. Once 3-5 flats are rolled out, drop a little tester chunk of dough to check the oil temp. Oil is good if th dough sinks briefly and then floats up and has regular bubbles coming off. If the down sinks w/o rising, the oil is too cold, immediately floating with vigorous bubbling means it may be too hot. You don’t want the oil too hot because you will burn the bread as well as give off the burnt oil taste. Have your tongs ready, and set a flat into the oil by setting an edge in close to you and drape it into the oil away from you to avoid oil splashing back. Let the bread cook on one side until you see some coloration, then flip it over, (not towards you but away from you), and repeat this until it is golden brown on each side, and cooked through. Transfer to another lined tray and cover with a towel to keep the bread warm. Continue rolling and frying until done.
Substitutions:
Milk- Coconut milk, almond milk, powdered milk
Sugar- the yeast needs sugar to start, then alternatives and/or honey (note honey will need more flour,)
Flour- Bread(higher gluten), cake, X0 flour(Gluten free), 00 flour(fine wheat high gluten) and blends
Venison Stew recipe available upon request in the comments!
CHEF MARIA HINES: A James Beard Award-winner for Best Chef Northwest, Maria’s commitment to seasonal, local and certified organic is unwavering. Maria was named one of Food & Wine magazine 10 Best New Chefs and competed in “Top Chef Masters” before going on to win Food Network’s “Iron Chef America: Battle of Pacific Cod.” Maria’s Peak Nutrition Cookbook, displays her connection to the idea that food is medicine.. Maria holds a certification as a nutrition coach. A leader in the community, Maria donates her time to such causes as James Beard Foundation sustainability programs, Decriminalize Nature Seattle, the Mountaineers, and food equality for low-income families. and other food system advocacy and access.
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Navajo Fry Bread Ingredients
Navajo Grandma explains what ingredients she uses in her Navajo frybread /
Dah Díníilghaazh and why.
The Links below are what I have used in my videos. I chose to use avocado oil however, traditionally many use Lard for oil.
Hi to all my Grandchildren subscribers. I want to caution you when using the Avocado oil, it is very very heat sensitive, I would keep it on low high, close to medium, let it heat up. Remember grandma made a tiny ball to put in the oil to test if its too hot or not. If it turns brown instantly, do not use it yet, turn it down. Its worth the wait. Once your little ball of dough turns brown in more time, then it is ready. I wish each of you could come to my kitchen and actually see what I mean. Just be extra careful. Love to all!! Hugs from Navajo Grandma
Flour 10 lb -
Flour 5 lb -
Baking Soda -
Salt -
Oil Avocado -
or
Lard/Oil -
How To Make Grandmoms Fry Bread
:2 cups flour
3 teaspoons Baking powder
1 teaspoon salt
Oil
1cup milk
Flour to flour your counter
butter, honey, jelly, powdered sugar opitional
God Bless Enjoy
4 INGREDIENT EASY FRY BREAD RECIPE | GREAT FRY BREAD FOR SAVORY OR SWEET INGREDIENTS
4 INGREDIENT EASY FRY BREAD RECIPE. This is great vessel for putting taco ingredients in. This fry bread has a golden crispy outside and a pillowy soft inside. This Fry Bread is also perfect for dessert toppings. I'll show you how to make the fry bread.
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