Native American No-Fry Bread
This No-Fry Bread can accompany a meal, be eaten alone or served with additional toppings. Try making it with your family!
Prep Time30 minutes
Total Time1 hour
Servings6
Please note: these estimates are based on the intended serving size.
Ingredients (Scaling)
- fluid ounces whole-wheat flour
- fluid ounces baking powder
- fluid ounces salt
- fluid ounces warm water
Instructions
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Wash hands.
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In a medium mixing bowl combine flour, baking powder, and salt. Gradually stir in water until dough becomes soft and pliable without sticking to the bowl.
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Knead the dough on a lightly floured cutting board or surface for 4 minutes, folding the outer edges of the dough toward the center.
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Return the dough to the bowl, cover with a clean damp towel or plastic wrap, and let rest for at least 30 minutes to allow it to rise.
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Shape the dough into small balls (the size of a ping pong ball, about 1½ inches in diameter) and roll out to ¼ inch thickness on a lightly floured surface, using a rolling pin or your hands. Stretch or roll the dough out so it is approximately 8 inches in diameter.
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Heat a skillet until very hot. Place your shaped dough circle onto the hot skillet and let it cook on one side for approximately 1 minute until it puffs up and browns.
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Using tongs or a spatula, turn the bread over and cook about another minute, or until the bread puffs. Watch closely so it does not burn. Repeat this process with each piece of dough.
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Keep bread warm until serving between two clean kitchen towels, in a basket, if available.