The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Nov. 16, 2007
Easy to make and tastes good. Who cares whether or not it's "authentic"
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Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 13, 2007
I made this 2 times and both times it came out hard and chewy,.
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Cooking Level: Expert

Living In: Reardan, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Intermediate

Home Town: Morrison, Oklahoma, USA
Living In: Agra, Oklahoma, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Intermediate

Home Town: North Bend, Oregon, USA
Living In: Grants Pass, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Intermediate

Home Town: Dunn, North Carolina, USA
Living In: Milton, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
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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Cooking Level: Intermediate

Home Town: San Jose, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Dec. 11, 2006
good, though i made mine too thick, they still came out okay. Really cripsy on the outside and soft inside. I'll have to use the rest of teh dough later but make them thinner this time
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Aug. 28, 2006
This came out great. I cut these in half like a pita bread and filled the middle with taco fillings for indian tacos. I used the rest of the fry bread with honey for sopapillas. A great recipe. I did let it rest about 10 minutes before forming the breads after I kneaded it approx 5 min. It even made 12 as specified.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 26, 2006
This was great it was so easy to make the family was eaten before i could put it on the paper towel this was an excellent recipe! thanx
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 4, 2006
this was a very good frybread recipe. It was a little tough, but i think that was my fault :) i used bread flour instead of all purpose and let it sit too long (something came up). But i will b trying it again.
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Cooking Level: Expert

Home Town: Fairfield, California, USA
Living In: La Porte, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 2, 2006
Man, that was good! I fried it in Canola oil because we didn't have enough shortening, but I still covered it with honey, and it was awesome. In fact, I think I'll go have me another piece.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 17, 2006
Not so good, perhaps I might have done something wrong. The dough was tuff.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jan. 22, 2005
Used milk in place of water, starting with 1 cup of warm milk, and then adding approx 1/3 to 1/2 more. Let it rest for 45 minutes before forming. Pretty good, but i think 1/2 tsp salt is not enough. Next time I will use 1 tsp. Hubby really liked it.
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Cooking Level: Expert

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