One of the first things I learned to cook was fry bread. Didn’t take long to get it right because it has very few ingredients and is one of those foods that (like making biscuits) is done by the feel of the dough rather than slavishly measuring ingredients into a mixing bowl.
If you work the hell out of the dough, you’ll ruin it like you can when making pasta. The dough works better if you make it one day, cover it over night with tin foil (AKA aluminum foil) in the ice box (AKA fridge), and make the bread the following day.
There are a lot of variations, but pumpkin tops my list, though you can experiment with butternut squash instead of pumpkin. I like it plain, but some folks add cinnamon or nutmeg or vanilla extract (food Lord!) or even dust the tops with powdered sugar like they’re making Beignets in New Orleans (what the hell?).
If you’re using self-rising flour, then flour (about 3 cups), pumpkin (let’s say 4 cups), and sugar (a cup or less) is all it takes. With all-purpose flour, you’ll need a tablespoon of baking soda as well. And some cooking oil or lard. Pumpkins harvest in the fall, so if you have fresh, chop them up and boil it. If not, canned pumpkin works fine. (If you don’t want the pumpkin in it, use water or milk when mixing the flour. If you don’t want it sweet, leave out the sugar.)
Let it sit overnight. Don’t skip this step.
The next day, roll the dough into balls and then flatten them with your fingertips so they’re thin enough to cook all the way through before they burn on the outside. Taste the dough before you do this to see if it needs more sugar or is too sticky and needs more flour. Put the little cakes in a skillet or pan of hot oil (medium-high).
Turn them when the edges get brown. Medium brown is what you’re looking for and that usually happens when the cakes float. Drain on a paper towel. Great for snacks or to go with your dinner.
If you like pictures to go with your recipes, the Seminole Tribune has a series of what-it-ought-to-look-like pictures here.
I don’t normally talk about food on this blog, but I mentioned pumpkin fry bread a fair number of times in my 1950s-era folk magic novella Conjure Woman’s Cat and that was enough to get me addicted to it all over again. Seems like everyone in Florida made fry bread in the 1950s.
In many Indian nations, making and eating fry bread is sacred and deeply linked to the past.
All three of Campbell’s “conjure and crime” novels have been collected into one e-book.