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| Via Grass Haven Outdoor (photo and recipe) |
Fry bread has its origins in Native American cooking, but several similar styled breads transcend all ethnicities. Naan, parantha, and even pizza crust holds similarities. Whether the origin is in North America or abroad, this simple bread is perfect for fixing at the campsite. Just assemble the dry ingredients at home in a resealable bag and the dough will come to life at the campsite with a little liquid addition. Let it rise while you take a quick hike, it’ll be ready for the skillet or grill when you return. As a compliment to any dish (or as a dessert with fruit, honey and powdered sugar), your taste buds will cry for more.
Serves 6 - 8 Prep Time - 5 minutes Site Prep - 60 minutes Needs - fry pan, paper towels Ingredients - 3 cups of flour, 1/4 teaspoon salt, 3 teaspoons of baking powered, 3/4 cup milk, extra water, veg. oil for the fry pan. At home - Combine dry ingredients in a resealable bag. At Campsite - Add the milk to the dried goods mixture bag. Knead with your hands (we do this on the outside of the bag – it’s less messy). Add a little water (about ¼ to ½ cup) to make sure it all comes together. Don’t over knead. Let the mixture rest for 30-45 minutes After the dough has set, heat oil or shortening in a large skillet or griddle. Scoop out an orange sized piece of dough. Add a little extra flour if it is too sticky. Press the dough flat to form a circle, stretching it a little as you go. Add the dough circle to the skillet and fry on one side until golden brown. Flip the bread to the other side, frying another 30 seconds or so. Place fry bread onto a paper towel lined plate. Cook remaining dough in a similar manner. Notes: Mix soft butter with honey and pour over fry bread adding a generous sprinkle of icing sugar. To make a savoury base, you can add onion or herbs. Fry bread makes a great base for tacos. 
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