ᎦᏚ

gadu
bread

Frybread

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Blackfeet Frybread

Course Appetizer, Breakfast, Dessert, Snack
Cuisine Native American

Ingredients

  • 4 cups flour
  • 1 Tbsp. powdered milk
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 11/2 cups warm water
  • Oil for frying

Instructions

  • Mix all dry ingredients thoroughly.
  • Add water.
  • Knead until soft, then set aside for one hour.
  • Shape into small balls.
  • Flatten each ball into a circle with a rolling pin or by hand.
  • Fry in a skillet half-full of oil until golden brown on both sides.
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Cherokee Frybread

Course Appetizer, Breakfast, Dessert, Snack
Cuisine Native American

Ingredients

  • 1 cup flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 3/4 cup milk

Instructions

  • Mix ingredients adding more flour if necessary to make a stiff dough.
  • Roll out the dough on a floured board till very thin.
  • Cut into strips 2 X 3 inches and drop in hot cooking oil.
  • Brown on both sides.
  • Serve hot with honey.
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Chickasaw Frybread

Course Appetizer, Breakfast, Dessert, Snack
Cuisine Native American
Keyword frybread

Ingredients

  • 2 cups sifted flour
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1 egg
  • 1/2 cup warm milk

Instructions

  • Stir first three ingredients then stir in the beaten egg.
  • Add milk to make the dough soft.
  • Roll it out on a floured bread board, knead lightly.
  • Roll dough out to 1/2 inch thick.
  • Cut into strips 2 X 3 inches and slit the center.
  • Drop into hot cooking oil and brown on both sides.
  • Serve hot.
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Old Fashioned Frybread

Course Breakfast, Dessert, Snack
Cuisine Native American

Ingredients

  • 4 cups flour
  • 2 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 cup shortening
  • 1 cup warm water

Instructions

  • Mix flour, baking powder and salt.
  • Gradually add in the shortening and water.
  • Add only enough water to make the dough stick together.
  • Knead dough until smooth, make into fist-sized balls.
  • Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake.
  • Fry in hot cooking oil in a cast iron skillet until brown on both sides.
  • Drain on paper towels, serve with jam.
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Pumpkin Fry Bread

What fun for fall! Originally said to be a Seminole treat, pumpkin fry bread has become popular at Qualla (Cherokee). Here is an easy recipe using canned pumpkin, but you can substitute 2 cups of fresh pumpkin roasted with pumpkin pie spice for a really delicious treat!
Course Snack
Cuisine Native American

Ingredients

  • 15 oz Can Libbys Pumpkin Puree
  • 1/2 cup sugar
  • 4 cups all Purpose Flour
  • 4 tsps baking Powder
  • 1/2 cup water
  • Vegetable oil for frying

Instructions

  • In a mixer blend together the pumpkin puree, water, and sugar.
  • Begin to stir in the flour, and baking powder, adding a little at a time.
  • Continue to mix until dough forms.
  • Then let the mixer run on medium speed for 2 minutes.
  • Dough will be sticky.
  • Heat vegetable oil in frying pan to 350 degrees. It needs to be about 1 inch deep.
  • Flour your hands and take a handful of dough.
  • Flatten it into a patty about 1/4 inch thick by 4-5 inches in diameter.
  • Carefully drop into hot oil and let fry until brown on one side.
  • Flip over and brown other side.
  • The bread will puff up and get crisp and chewy.
  • Sprinkle with granulated sugar if desired.
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Traditional Frybread

Course Breakfast, Side Dish, Snack
Cuisine Native American
Keyword frybread

Ingredients

  • 1 pkg. dry yeast
  • 3 cups warm water
  • 1 tbsp. salt
  • 1 tbsp. sugar
  • 6 cups flour
  • 2 tbsp. oil
  • 1/2 cup cornmeal

Instructions

  • Dissolve yeast in warm water then add salt and sugar.
  • Let stand for 5 minutes covered with a towel.
  • Add flour and oil to the liquid mixture.
  • Mix and put on a floured bread board and knead until mixture is smooth.
  • Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours.
  • Remove from the bowl and put on a breadboard, knead in the 1/2 cornmeal.
  • Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick.
  • Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.)
  • Fry 5 to 6 pieces at a time for only a few moments.
  • Drain on paper towel and sprinkle with white powdered sugar.

ᎦᏚ ᎤᎦᎾᏍᏓ – Gadu Uganasda – Bread Sweet (Cake)

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Sausage Cake

Course Breakfast
Cuisine Native American

Ingredients

  • 1 pint black coffee
  • 1 tbsp. soda
  • 1 lb. fresh mild sausage
  • 1 box raisins
  • 1 cup English walnuts
  • 1 box brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. all-spice
  • 1 tsp.cloves
  • 1 tsp. nutmeg.
  • Enough flour to thicken.

Instructions

  • Put sausage in pan to simmer until grease seeps out.
  • Drain and add all the other ingredients.
  • Bake 11/2 hours at 250 degrees.

Notes

Ann Calhoun
The Mocassin Shop