Lakota frybread
- Debbie Douglas
- Mar 20, 2016
- 1 min read
2 packages active dry yeast (You may also use 1 1/2 packages of dry yeast) 3 tablespoons white sugar 2 cup warm water
3 1/4 packed cups all-purpose flour (Blue Bird Flour works best)
2 1/2 teaspoons of salt 2 tablespoons of baking powder 1 cup warm water
Mix very well the yeast, sugar, and 2 cups of slightly hot water in a medium mixing bowl till yeast and sugar is fully dissolved set aside until the yeast forms a foam layer on top (about 5 minutes)
In a separate large mixing bowl, mix the remaining dry ingredients, flour, salt, and baking powder.
Stir the dry ingredients with yeast mixture and remaining one cup of water, beat then kneed to make a slightly firm dough.
Allow dough to sit covered at warm room temperature for 10-15 mins allowing the yeast to fully activate.
Roll dough out on floured surface then cut the dough into 12 square pieces the roll each square into a ball.
Flatten the balls to form a quarter inch in thickness and 9-12 inches in diameter tortilla look.
Deep fry in crisco (or substitute with your desired alternative cooking oil) till golden brown flipping it 20-35 seconds each side.
Let cool and enjoy!
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