Native Bead’s Fry Bread Recipe

 
Native Bead’s Fry Bread Recipe

1 qt cooking oil
3 cups sifted flour
1 tablespoon baking powder
1/2 tsp salt
(optional) 2 tblsp. Sugar
1 cup warm water

Stir together flour, baking powder, salt and sugar if you want a sweet bread
Gradually stir in 1 cup warm water and knead until no longer sticky.
Let stand for 15 min.
Pull off 2 inch balls and roll out to 1/4 inch thickness.
Heat oil to 360 degrees.
Pierce the circles of dough several times with a fork.
Deep fry circles until the bottoms are golden. Turn and cook for 1-2 more minutes.

They can be eaten with seasoned beef and embellished with cheese, tomatoes, lettuce, sour cream and salsa. OR, they can be eaten plain with powdered sugar or honey.

In real life, Native Beads is Dr. Theresa Geary.  She not only makes delicious fry bread, but also writes, beads, and makes wonderful soaps and lotions. Theresa says, “Working out of my home in the high plains of New Mexico is inspirational to my life and my art. Living near the base of the Rocky mountains with its breathtaking scenery brings to life the culture, history and art that has been alive for centuries. I have published 3 books on beadwork and have been beading for over 40 years.   Her Native American tribal affiliations are Tewa and Azteca.

To see more of her work, go to www.nativebeads.etsy.com