I had my first experience making frybread last night and I have a feeling it's going to become a problem for me. In the past few days I noticed a few different frybread recipes pop up and they looked so good, I decided to try it for myself. Not only was it delicious, but it's technically a quickbread that requires no rise time, so I went from mixing to frying to eating in 15 minutes.
Frybread is the basis of some Native American dishes and is more common in Western states (my best friend from Durango, CO was excited that I was finally going to try the food her town is famous for), yet it's so simple and versatile to make with ingredients everyone has on hand (flour, salt, baking powder).
I'm usually timid about deep-frying at home because the work tends to outweigh the rewards, but the beauty of frybread, as with most bread products, is how well they freeze, so I made extras to use another time. Generally used in more savory applications, frybread easily takes the place of a tostada or, if it puffs up enough, can be split in half like a pita and stuffed.
And then of course, any leftovers can be covered in powdered sugar and honey and you can pretend you're at a town carnival minus the Tilt-A-Whirl. I followed the recipe for frybread tacos on Globetrotter Diaries, swapping their amazing-looking shredded beef out for some ground beef I had on hand and some corn salsa.
• Get the recipe: Fry Bread Tacos
- At Globetrotter Diaries
The only bad thing about my new vice is that my poor tortillas are going to be living in the freezer for a while, because there's a new sheriff in town.
Liz Black is a freelance writer living in Brooklyn, NY.
Related: Recipe: Krofi
(Image: Jeff Kocan/Personal Archive)