Reviewed: May 4, 2008

I made this 2 times so far and the first was so good I added about a tablespoon of sugar in with the flour and they were so good we had them with soup, they were very light and fluffy very much like a sopapilla(spelling) the next time I made them I used to hot of water and tried adding in to many flavors and they wer flat and nasty, but sticking with the orignial its great

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sammi

	Cooking Level: Intermediate Home Town: Grand Rapids, Michigan, USA Living In: Chesapeake, Virginia, USA
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Reviewed: Feb. 28, 2008

Very good basic recipe. I tried it with part wheat flour which also turned out very good. I disagree with the yield being 12. But I also like to make them larger for Navajo tacos in which case I would say the yield is more like 6-8. For anyone saying that they turned out hard and/or crisp, they probably stretched the dough out too thin. I did this on my first one, so the next one I didn't stretch out as much and it was perfect. Very tasty.

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Loni W

	Cooking Level: Intermediate
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Reviewed: Feb. 1, 2008

This is such an easy and great recipe that my 13 year old has it mastered after 1 try. She made "Indian Tacos" for the family plus guests and had rave reviews. I have been using this recipe for several years and decided that it deserves a top notch review, if my kids are able to get the same results with it. Everyone wants a copy of the recipe. Try it out!

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HOPIANNE


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Reviewed: Jan. 18, 2008

This was good. I was going to rate it a 4 due to the slight baking powder taste I detected, but my daughter insisted that I rate it a 5!! I wonder if I should have let it rest a while before forming patties and frying- the ones I did last puffed up a little more than the first ones I fried. All of my kids loved these. We had these for dinner with Veggie Vegetarian Chili.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Nov. 24, 2007

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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KLAMATH1


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Reviewed: Nov. 16, 2007

Easy to make and tastes good. Who cares whether or not it's "authentic"

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sobachatina

	Cooking Level: Beginning Home Town: Anchorage, Alaska, USA
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Reviewed: Oct. 9, 2007

was good, tasted just like the ones we had at a community pow wow. Topped 'em with chili and taco toppings, not honey and cinnamon. No way would I use that much shortening, I just coated the bottom of a fry pan with oil- maybe 1 cup total.

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007MOMMY


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Reviewed: Oct. 6, 2007

This was ok, I guess. I mean I really should ask a relative for a recipe tho, would probabley work better for me. Just not the right taste or texture. Mine turned out too fluffy! hahaha! Will try again, maybe.

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Mrs.Forget-Me-Not

	Cooking Level: Expert
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Reviewed: Aug. 13, 2007

I made this 2 times and both times it came out hard and chewy,.

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shawn

	Cooking Level: Expert Living In: Reardan, Washington, USA
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Reviewed: Jul. 23, 2007

My grandmother taught me no measurements, but this is really close. She would use milk, if availible, but normally it was water. Also, salt to taste. Very good recipe.

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jewell

	Cooking Level: Intermediate Living In: Agra, Oklahoma, USA
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Reviewed: Jul. 17, 2007

I have had fry bread all of my life, and I never once used so much shortening! You could also use a nice light oil...

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crumpet


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Reviewed: May 28, 2007

Pretty good. It was a bit bland, even though it was fried. Also the finished bread ended up tough, which could have been my fault if I over handled the dough. We ate the bread with Taco Soup and it was good dipped in the soup.

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SequoiaSkye

	Cooking Level: Intermediate Home Town: North Bend, Oregon, USA Living In: Grants Pass, Oregon, USA
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Reviewed: May 18, 2007

Yum! I was craving something from the bread/biscuit family and quick! Found this recipe and used milk instead of water and my 3 year old rubbed butter on the outsides when they were done. Will absolutely make again!

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Megan

	Cooking Level: Intermediate Home Town: Dunn, North Carolina, USA Living In: Milton, Florida, USA
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Reviewed: Apr. 25, 2007

This is a great fry bread recipe. I'm Native American, and this is almost exactly the recipe I was taught. For a nice twist, try topping it with your favorite chili and everything you'd put on tacos. It makes an amazing dinner.

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Callie

	Cooking Level: Expert Living In: Tulsa, Oklahoma, USA
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Reviewed: Mar. 15, 2007

I am a young native american and make fry bread the way my grandmother taught me, with out mearsuring the ingredience. I decided to look for a recipe close to what i use, and I seen and liked this one. I made the bread according to this recipe and enjoyed the results. I only suggest that the salt be upped to 1 tsp. I prefer a little more salt. Every delicious!!!

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Lene


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Reviewed: Feb. 18, 2007

Tasty little things! I've added honey and sugar to the batter for a sweeter version & I've tried them with other spices mixed in the batter for more of a flavor to go with dinner (thyme,sage and lemon peel even powdered romano and asiago cheese). Good any way you can make it.

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jody1

	Cooking Level: Expert
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Reviewed: Dec. 13, 2006

Good, but I think 1/2 inch might be a little thick. 1/3 inch is better.

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ALLYDAVIS

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Phoenix,

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