Ingredients
| 2½ cups plain white flour cups plain white flour | |
| 3 teaspoons baking powder | |
| 1 teaspoon sea salt | |
| 308ml water, warm to the touch but not boiling | |
| canola oil, for frying |
This is a good, simple, versatile recipe for classic frybread. As well as making tacos, I’ve reheated leftover breads to go with a full cooked breakfast or as a simple dessert brushed with butter and tossed with cinnamon sugar and some maple syrup. Very Canadian.
View the recipe collection here
Instructions
| 1. | In the bowl of an electric mixer, combine the flour, baking powder and sea salt. |
| 2. | With the machine running on low speed, slowly add the water. |
| 3. | Continue working the dough until well mixed and the dough easily peels from the side of the bowl. The dough itself should have a slight tackiness to it but should not be wet. |
| 4. | Remove the dough from the mixer bowl, put into a clean, very lightly oiled bowl and let it rest for 10 minutes to help the dough relax and finish hydrating. |
| 5. | Turn out onto a lightly floured bench. Divide into 5 equal pieces and form into tight, round balls. |
| 6. | Roll out the balls into nice, flat, round disks about 3mm thick. Set aside. |
| 7. | Take a pan or pot with a base large enough to hold the rolled-out breads. |
| 8. | Add canola oil to a depth of at least 12mm and heat over a medium-high heat. The oil is ready when a piece of bread sizzles when added to the oil. |
| 9. | Carefully place one piece of dough into the oil, being careful not to burn yourself. |
| 10. | Cook for about 1 minute on the first side then gently flip the bread over. |
| 11. | Cook for another 30 seconds, remove from the oil and place on a paper towel to absorb any excess oil. |
| 12. | The breads should be soft when removed from the oil, not crispy. Repeat with the remaining dough. |
| 13. | To make tacos, serve with one of the toppings on the following recipe collection. |
Recipes & food styling Jonny Taggart / Photography Amber-Jayne Bain