Reviewed: Feb. 29, 2008

These did not work for me. The dough was very sticky, and very crunchy when fried. It was not bread at all, and a total waste of ingredients (especially flour). It turned out to be something like chips with no taste. My Dad (being a Wichita indian) said that fry bread is very hard to make.

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Reviewer:

Honor Ross

Cooking Level: Expert

Home Town: Boerne, Texas, USA

Reviewed: Dec. 30, 2007

I made a 1/2 batch of this bread for dessert and it was AMAZING! Heated 3/4c oil in a wok and fried by the piece...perfect! Topped with honey and the family loved it. BTW, you have to cut the salt to 2tsp! Thanks

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Reviewer:

Diesel2k2

Reviewed: Dec. 30, 2007

This recipe tasted really salty to me. The texture was nice and I liked how quickly they cooked up and how tender they are. Lots of people are using yeast-based fry bread nowadays, so having a traditional one was really nice.

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Reviewer:

Regina Hitchcock

Reviewed: Dec. 11, 2007

I USE ONE TABLESPOON SALT. I MAKE FRY BREAD AT LEAST ONCE A WEEK AS I AM NATIVE AND THIS RECIPE ISN'T LIKE THE ONE MY GRANDMOTHER AND MOTHER TAUGHT ME. I TRIED AND IT WASN'T THAT GREAT.

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Reviewer:

chrisalmaraz

Reviewed: Nov. 6, 2007

The color and form of this bread was lovely. Too bad it was like drinking the entire salt shaker.

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Reviewer:

KITTYfang

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 17, 2007

So yummy! I grew up eating Fry Bread often in Arizona and this recipe did not disappoint. This is extremely tasty and extraordinarily quick. Now for the changes--luckily I read the reviews so I did the 2 tsp salt and went ahead and added flour until it would be ready for ordinary bread--tacky but not sticky. If you are in a bread mixer like a Bosch, this would be when the dough all pulls away from all sides (and middle for a Bosch). For me this was 5+ cups of flour, but I don't really keep track exactly for bread. I will be making this often. Thank you!

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Reviewer:

craftspring

Reviewed: Jun. 10, 2007

Family all thought this was good. Put taco fixins on top. The ratio of dry to liquid worked perfect at least in my kitchen. The only thing I changed was I decreased the amount of salt. Will make for tacos from now on.

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Reviewer:

chris53182

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Union Grove, Wisconsin, USA

Reviewed: Feb. 11, 2007

This is a great recipe and even better as a base recipe. Using the milk makes a great texture. I cut the batch in half w/o a problem but then also mixed in lots of cheddar cheese. They were great cheese sticks. We tried the reciepe with and w/o cheese and both were great. Will make again.

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Reviewer:

frazier

Cooking Level: Expert

Reviewed: Jan. 20, 2007

This isnt the original recipe sorry to say. im from monument valley and know what a good fry bread is. cant make it w/o the dry milk . o and its great with roassted mutton and chilli hmmmmm.

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