Chippewa Indian Fried Bread
Submitted by wk
Traditional Chippewa Indian fry bread made from a simple dough of flour, baking powder, and dry milk. Fried golden and crisp, then dusted with cinnamon sugar. Makes 8 puffy rounds.
YIELD
8 piecesPREP
20 minCOOK
8 minREADY
38 minFry bread holds a deep place in Native American food traditions, and this Chippewa recipe keeps it honest with just a handful of basic ingredients.
Flour, baking powder, salt, warm water, a little oil, and dry milk powder come together into a smooth dough. After a short rest, each ball gets flattened into a wide round with a small hole poked in the center (that’s the trick that helps it puff and cook evenly in the hot oil).
A minute or two per side and you’ve got golden, pillowy rounds with crispy edges. Dust them with cinnamon sugar for something sweet, or load them up with savory toppings for Indian tacos.
Kitchen Tips
- Let the dough rest the full 10 minutes; this relaxes the gluten and makes the rounds easier to shape without springing back
- The small hole in the center isn’t just tradition, it prevents the bread from ballooning unevenly in the oil
- Keep your oil temperature steady; too cool and the bread absorbs grease, too hot and it burns before cooking through
- Fry one at a time so the oil temperature doesn’t drop and the bread has room to puff up
Ingredients
Directions
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℉ (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.
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