The presence of Aboriginal people in Alberta is abundant. Having grown up here I ve had the priveledge of observing or being included in some events. One of the most enjoyable to me are the pow wows. The dancing is amazing and the costumes are colorful works of intense beauty. Learning about some of the traditions has taught me things that my own history missed out on. As a foody though one of the things I enjoy most is Indian Fry Bread.
There are two types of native breads one is Fry Bread the other is Bannock. Versions of these breads are found from South America to the North Pole. Varieties of them change according to the ingredients available in the region. For instance the taco is a type of Bannock. Those that are familiar to me are the two that are made from the recipes that follow.
Indian Fry Bread
3 Cups Flour
1 Tbsp baking powder
1/2 tsp salt
1 cup warm water
Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let rest about 15 minutes.
Pull off pieces of dough (size of eggs) and roll out into thin rounds. Fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. Serve hot.
When served it is a delicious golden brown and steaming hot it makes my mouth water just anticipating its taste. Its most commonly served spread with honey. My favorite way though is split in half with a succulent buffalo burger patty enclosed! MMMMM good!
Bannock
2 cups flour
1 tbsp baking powder
2 tbsp sugar
2 pinches salt
water at room temperature
Mix dry ingredients together. Add enough water so that the misture becomes dough. Form into 4 to 6 thick patties ( I prefer to roll them to thin patties). Fry on lightly oiled frying pan, turning when the bottom is golden. Try them with hone, jam, butter, or peanut butter. Traditionally they would have been served with whatever ingredient was at hand and in season such as saskatoons or wild raspberries.
Bannock can also be cooked over a camp fire. Wait until the fire has reduced to coals. The temperature is right if you can hold your hand over the coals to a slow count of seven. Fold the round of dough over a freshly peeled stick and either hold or suspend it over the coals until it is nicely browned. This method adds greatly to the authenticity of the bannock and imparts a very special flavor to the bannock.
As a note fry bread is very similiar to the Elephant Ears that are often available at fairs. They are generally served with sprinkled icing sugar or caster sugar. Try them if you will. I promise they are delicious!
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botoni posted on Apr 04, 2007
| views: 531
Comments
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silverwhisper said on Apr 04, 2007....
botoni, i've heard of indian fry bread but never been anyplace i could try it. these recipes are very interesting--thank you! :D
ed -
MissMimi said on Apr 04, 2007....
bot, it's interesting that there's no fat in either recipe. Mmmm. I love elephant ears... I may have to try these! Thanks! -
dailyachesandpains said on Apr 04, 2007....
Sounds good, Bot! I've had the fry bread at a restaurant downtown and it was really good! I think they had curry sour cream to go with it, it was something like that.Thanks!Daily -
mobil said on Apr 04, 2007....
These breads are a real treat botoni, I hope some soulcasters take the timeto serve up a batch from your recipes............thanks botoni -
missunderstood1162 said on Apr 04, 2007....
Yummers Botti baby. After I recover from that Turtle Cheesecake that I had last weekend this will be the next treat I let myself have. LOL. thanks! -
polarheart said on Apr 04, 2007....
Bot, just bookmarking to come back later. {HUG} Polar -
gingersoul said on Apr 04, 2007....
Bot........like Rachel Ray would say (and i know i am going to make SW jump on his seat).....yummi-o.....lol...
Thanks for the recipe, Bottie Hottie....:-)
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Katana said on Apr 05, 2007....
Love Indian fry bread we have many different types here...... We stuff them with potatoes or chick peas which is curried before. -
Zayda said on Apr 05, 2007....
Botoni--Thanks for sharing the recipes. I love Indian Fry bread. I'll have to make some soon. yumm -
silverwhisper said on Apr 05, 2007....
[sprints into botoni's blog]
did someone say rachael ray? where? where?
[re-reads]
gorram it, GS...
[trout-smacks GS]
:p
ed -
MissMimi said on Apr 05, 2007....
Here Ed, wipe the drool off your chin, dear. I guess I won't tell you that on Foodnetwork the other night, I saw Rachael Ray in a bathing suit. I wouldn't want you to hit your head when you swoon. -
polarheart said on Apr 05, 2007....
Bot, it sounds yummy! The recipes makes me think of South African "vetkoek" (phet cook) - litterally meaning fat cake. However, the recipe I have uses milk and egg. There are little shops that sell only "vetkoek" with different fillings. . .the most popular of which is curried mince. Would you like to come over and make us some? :-) Polar -
silverwhisper said on Apr 05, 2007....
[clunk!] -
brokenandused said on Apr 05, 2007....
Botoni: I use to work at a bakery, and we made what we called "danish crispies" although many referred to them as elephant ears. Ours were okay, they were served cold and they had cinnamon and pecans in them. Yours sound delightlful! i'm definetly going to try them! thanx for the recipe!
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