The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
FRY BREAD Recipe
* 1 1/2 cups all purpose flour
* 1/2 cup cornmeal
*
1 teaspoon salt
*
1/4 teaspoon baking powder
*
1/4 cup shortening
*
3/4 cup water
*
1/3 cup snipped fresh cilantro
*
1 tablespoon shortening or cooking oil
In a large bowl stir together all purpose flour, cornmeal, salt and baking powder.
With the pastry blender, cut in shortening until mixture is the consistency of small peas.
Add water and cilantro all at once. Stir just until dough forms a ball (dough will be slightly sticky).
Divide dough into 6 portions.
On a floured surface roll each portion to a 7 inch circle.
In a 10 inch heavy skillet heat shortening over medium heat. Fry 1 dough circle at a time for 2 to 3 minutes per side or until golden brown, turning once.
Add additional shortening as needed. If fry bread begins to brown too quickly, reduce heat to medium-low.
Wrap bread in foil and keep in a warm oven until ready to serve.
