My entire family is Native American from the West Coast/and Alaska and this recipe is very close to how we make it. You know good FRYBREAD, when it tastes good without anything on it yet! Also, for those that come out with tough dough or crackers, you've kneaded and worked with it too long or added too much flour in. As for cooking FRYBREAD; I always try and use my old black cooking skillet, it keeps the temperature of the oil or shortening more consistent.
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