Ingredients
Units
- 2 cups all-purpose flour (or 1 ¾ cups AP + ¼ cup whole wheat flour)
- 2 tsp baking powder
- ¼ tsp kosher salt
- 1 ½ Tbsp dried fenugreek leaves
- ¼ tsp allspice
- ¼ tsp dried ground sumac (optional)
- ¾ cups lukewarm water
- peanut, safflower, or canola oil, for frying
Instructions
- Whisk together flours, baking powder, salt, fenugreek leaves and sumac (if using) in a large bowl.
- Pour in the water and knead until just coming together. Don’t over-knead — this will make the finished breads tough.
- Pinch off golf-ball-sized pieces of dough and roll into uniform spheres. Use a rolling pin to flatten the balls to 1/4-inch thickness. Poke a small hole in the center of each disk with a paring knife to ensure even frying.
- Line a baking sheet with paper towels and set near your stove. Heat 1/2-1 inch of oil or shortening in a large, deep skillet. The oil heat should hover around 350°F — if you don’t have a thermometer you can test the heat by poking the end of a wooden spoon into the oil. If the wood starts to bubble, the oil is ready.
- Place the dough disks into the oil (one or two at a time, depending on the size of the pan). Fry each side of the bread until golden, about one minute per side. Remove frybread from the hot oil with tongs, and place on the paper towels to absorb excess oil.
- Serve immediately, drizzled with honey.
- Category: Appetizer
- Method: Stovetop
- Cuisine: Native American