Easy Healthy Fried Bread Recipe with Baking Powder - My Natural Family (2024)

FAQs

How do you fry bread without absorbing oil? ›

Once the oil is hot, add your bread. I like to rub my slice in the oil on one side just to coat, then immediately flip it over to fry thoroughly on the other side before flipping back to finish; this ensures that the second side is already glistening and ready to go, so you won't need to add any extra oil.

Vegetable oil and shortening are popular options; canola oil is considered a little healthier, and lard is traditionally used by many Native Americans. Frying with lard—If using lard to fry the bread, make sure that you use about 2 1/2 cups of lard instead of the 3 cups of vegetable oil.

Tough bread is a result of over-kneading/over-mixing. This develops the gluten protein too much, which makes for chewy, tough bread. Remember to only mix the dough until the ingredients are just incorporated, and to let the dough rest for the needed amount of time.

Health Problems

Fry bread can be eaten alone or as part of a meal, or can be dessert topped with butter, cinnamon and sugar or perhaps honey. Fry bread is tempting to most people because of the grease/lard/shortening ingredient and therein lies the problem. Not only is fry bread high in fat, it is also caloric.

Melted, unsalted butter is the perfect substitute for oil, and can even add a richer flavor to baked recipes. Swap in butter for oil in a 1:1 ratio, melting butter in the microwave or on the stovetop. Vegan butter or ghee can also work in this instance.

Air fryers circulate hot air around the food, creating a crispy texture without submerging the food in oil. 5. Dehydrating: Dehydrating certain foods can also result in a crispy texture. By removing moisture from ingredients like fruits, vegetables, or even meats, you can achieve a crunchy or crispy consistency.

Canola oil is the most popular baking oil as it's stable at high temperatures, is cost-effective and has a very natural flavour. It also has only 7% saturated fat and contains omega-3s. Choose organic where possible even if it's a little more pricey.

Better than toast! Frizzling edges, fresh olive oil deep into pockets with a soft, chewy inside and crispy edges on the outside. For endless options, use one of our infused oils like Garlic or Herbes de Provence. You'll never go back to plain toast with your eggs!

Combine flour, baking powder, and salt in a large bowl; mix in milk to form a soft dough. Divide dough into eighteen 2-inch diameter balls; flatten or roll each ball into 1/2-inch-thick rounds. Make a small hole in the center of each round to help keep them flat while frying.

Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. It is the base for Indian tacos.

Why is my fry bread dough so sticky? ›

Overly sticky dough is normally caused by a combination of using the wrong flour and using too much water. I discuss these points in more detail above but in short: choose a flour that's produced for bread baking. These are normally labelled “Bread” or “Strong” flour.

Description. In my experience (eating at fairs and rodeos), fry breads are thick and 6 to 8 inches, topped with just about anything and are even turned into tacos, whereas elephant ears are thin and bubbly and about 10 to 16 inches and always served with cinnamon and sugar.

Fry shaped dough in hot oil til brown and crispy. Serve hot. Traditionally you would eat this with stew. Or top with some honey.

To prevent the indigenous populations from starving, the government gave them canned goods as well as white flour, processed sugar and lard—the makings of frybread.

Put Baking Soda in Your Batter

The baking soda creates gas bubbles, which means your food doesn't absorb as much oil. You'll still create a delicious fried coating; your food will just have less oil in it and less grease on the outside. Everyone wins.

Heat the oil to the correct temperature before frying the dough. This will help prevent the dough from absorbing too much oil and becoming greasy. Don't overcrowd the pan when frying the dough. This will lower the temperature of the oil and make the dough soggy.

Here's what happens: When you fry a thick slab of bread in olive oil, the insides get soft—for this reason it's a great way to use up a loaf that's almost stale—and the outsides get golden and crunchy.

Can You Reuse Oil After Frying? Yes! Saving and reusing frying oil is a great way to minimize waste. After allowing the oil to cool, strain it through a fine mesh sieve lined with a few layers of cheesecloth (or a coffee filter) to rid it of any leftover food particles.