HOW TO MAKE FRYBREAD
Recipes in this Video
Ingredients
- ●2 cups all-purpose flour
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●3/4 cup warm water
- ●Vegetable oil for frying
Instructions
- 1In a large bowl, mix together the flour, baking powder, and salt.
- 2Gradually add the warm water to the dry ingredients, mixing until a dough forms.
- 3Knead the dough on a floured surface for about 5 minutes until smooth.
- 4Cover the dough with a cloth and let it rest for 30 minutes.
- 5After resting, divide the dough into small balls (about the size of a golf ball).
- 6Flatten each ball into a disc about 1/4 inch thick.
- 7In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium heat.
- 8Once the oil is hot, carefully place one disc of dough into the oil.
- 9Fry until golden brown on one side, about 2-3 minutes, then flip and fry the other side until golden.
- 10Remove the frybread from the oil and drain on paper towels.
- 11Serve warm, optionally topped with honey, powdered sugar, or savory toppings.
Equipment
Ingredients
- ●1 cup chickpeas, cooked
- ●1/2 cup red onion, diced
- ●1/2 cup tomatoes, diced
- ●1/4 cup cilantro, chopped
- ●1 avocado, sliced
- ●1 tsp cumin
- ●1 tsp coriander
- ●1/2 tsp turmeric
- ●1/2 tsp chili powder
- ●Salt to taste
- ●8 small corn tortillas
- ●1 lime, juiced
Instructions
- 1In a bowl, combine the cooked chickpeas, red onion, tomatoes, cilantro, cumin, coriander, turmeric, chili powder, and salt. Mix well to combine all the flavors.
- 2Heat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side until pliable.
- 3Spoon the chickpea mixture onto each tortilla, distributing evenly among them.
- 4Top each taco with sliced avocado and a squeeze of lime juice.
- 5Serve immediately, garnished with additional cilantro if desired.
Equipment
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