Sourdough Whole-Grain Fry Bread Recipe Recipe
Fry Bread is economical, versatile and delicious! Here is a simple way to also make it wholesome.
The night before you want to make the Fry Bread (or up to 12 hours before) combine the flour, salt and Sucanat in a small glass mixing bowl.
Add the sourdough starter and stir.
Add milk, a little at a time, and stir well until a stiff, kneadable dough forms.
Cover the bowl tightly with plastic wrap and let it sit at room temperature overnight or up to 12 hours.
Turn dough out onto floured work surface and sprinkle with the baking soda. I use unbleached flour for working the dough to prevent sticking.
Knead vigorously for 2 minutes.
Begin heating 1/2 inch of kettle rendered lard in a cast iron skillet on medium/low heat.
Divide the dough into 4 pieces, and roll them out into thin rounds. Be a little gentle. The rounds should be about 7 inches in diameter.
Carefully place one of the rounds into the pan. Let it fry until it is bubbly on top and browning on the bottom, then turn it over using metal tongs and fry the top until it is browning.
Remove the fry bread and drain on paper toweling. Continue frying the breads one by one.
Sprinkle with the "cinnamon-Sucanat" - (optional.)
Serve while warm! These may be topped with many other things as well. You can use them in a similar way to tortillas. Some people like to make a dish like a taco or tosdada using fry bread.
You may also add other things to the dough, like sauteed mushrooms, cooked chopped meats, cooked fresh vegetables, and suitable seasonings for whatever you wish.
This recipe may be doubled or made even bigger, depending on how many Fry Breads you need.