Some folks use a little bit of sugar in the dough, and I've seen some recipes using self-rising flour; there are also variations that add in some egg, or a bit of shortening so it really is almost just like biscuit dough. (I've used Bisquick in a pinch when I was short on plain flour, and it works well enough!) I've even heard of some yeast-risen versions -- although I can speak from experience here that if you're out of everything but higher-gluten bread flour and try making fry bread with it anyway, the results are...noticeably chewier. But the plain baking-powder versions seem to be the most common type. Really, it's one of those things where if you ask how to make it, everybody in the room will probably have a slightly different answer depending on how mom/grandma/etc. always did it. (This is *my* grandma's way so it is of course the Right Answer, but the others are still sure to be tasty because I simply do not believe in the possibility of Bad Fry Bread existing.)
If you want to get the really big thin puffy kind most of the pow-wow vendors sell, the kind that makes the best base for Indian tacos, you just need to start with a lump of dough that's even a little smaller than biscuit-sized, and then flatten-and-stretch it out really really thin, until it's about tortilla-sized and not all that much thicker, like this (http://www.youtube.com/watch?v=DB-t0eChjoc). Mmmm, frybread videos...hungry yet?
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Re: Remembrance of Ono Grindz Past
Fri, Jan. 11th, 2008 09:56 pm (UTC)If you want to get the really big thin puffy kind most of the pow-wow vendors sell, the kind that makes the best base for Indian tacos, you just need to start with a lump of dough that's even a little smaller than biscuit-sized, and then flatten-and-stretch it out really really thin, until it's about tortilla-sized and not all that much thicker, like this (http://www.youtube.com/watch?v=DB-t0eChjoc). Mmmm, frybread videos...hungry yet?