I got some giant flat bread from the middle eastern grocery store near me. My son's friend came over and saw the package. He grabbed it excitedly and said " you got 'dry' bread?" Then he ran out of the kitchen with one. I thought he said 'fry' bread. Then he explained to me what it was. Awesome video.
This may sound funny but I found it so soothing when grandma would as I call it "slapping" the dough, I would get up early just to watch & listen to her (at 1:18). That was the bestestest frybread ever! :-)
Hi great video I was watching a documentary Miss Navajo and they cook there fry bread on a grill like your doing love it cant eat a lot of oil so going to try this recipeThanks
I've found that Crisco or lard makes better tasting fry bread than oil. My apache ancestors would've used animal fat. Rolling them gives a soft chew in my experience. Excellent for tacos or sopping stews! The hot fat gives a better flavor than oil I think.Apparently I pleased my ancestors the first time I made these. My G-G-G- grandma, the chief's wife, appeared in color & everything in front of me on the other side of the island in the kitchen as I rolled them out. She made them in her hands every bit as good as I did with a rolling pin! She also looked just like my daughter. I know what this must sound like, but being the G-G-G grandson of an Apache chief must have something to do with it? I was truly honored by her presence.
+unionrdr Lard is animal fat. Crisco, corn oil and most vegetable oils are actually bad for your health. Stick with lard, butter, coconut oil or olive oil, (and they taste better). Also, flour (wheat ) was something that came along after the European colonization. Our ancestors actually used corn flour or corn meal. Want some real traditional native american fried bread? Mix water and corn meal to a paste, add a little salt for seasoning and fry small pancake sized bits, in lard, until semi-crispy. Has lots of carbs and will make you fat quick :) Stick to meat an smoked fish to stay trim :-)
I read that acorn flour was the most traditional flour used for these. But a western variety that had little tannin's in them, compared to the pin oaks I have. Never heard or saw them made with corn meal, unless they be tortillas. Fry bread is kinda the same, but different.
been a son of a chief doesn't really mean anything the title of a chief can be passed on to other families doesn't stay in one family like royalty, to keep the title for a long time meant you were one great chief or warrior..lol
OK, reply, take 3. I learned that from a Kiowa buddy. Still, I was always kinda proud to be a g-g-g-granson of an Apache chief. & that that side of the family has been here 12,000-13,000 years. German side since 1728, So I guess that makes me a real American!
Thanks, I'm still working on the technique for stretching and forming the flatbread, but it's a very handy thing to learn, and I know my bread will be fresh as needed.
Love it baked😋, we had this on the Diné rez when we were traveling thru New Mexico and it was cooked in a outdoor oven w/ fresh brewed wakalyapi, Átaaaa khilí! (Sooo awesome!)
byron C. thank you for the recipe there. tryin to teach my older niece how to make frybread, (using our family recipe) shes getting the hang of it. i like seeing family videos like this. great to see family(community ) working together. community dinners are always awesome when i go back out to osage county (skiatook)
Flour (wheat ) was something that came along after the European colonization. Our ancestors actually used corn flour or corn meal. Want some real traditional native american fried bread? Mix water and corn meal to a paste, add a little salt for seasoning and fry small pancake sized bits, in lard, until semi-crispy. Has lots of carbs and will make you fat quick :) Add some European seasoning for variety. Stick to meat an smoked fish to stay trim :-) Lard is animal fat. Crisco, corn oil and most vegetable oils are actually bad for your health. Stick with lard, butter, coconut oil or olive oil, (and they taste better).
the Mexicans still make it they call it corn tortilla... I'm not trying to be funny I'm being serious I'm married to a Mexican and his family still make it like that corn, water a pinch of salt they cook it on a flat pan it's good taste better than the ones you buy in the store!
True! One would think that growing up in South Texas before the age of Walmart and the internet I would have spoken to Corn Tortillas first? Suppose I'm just partial to the "fried" part, of "fried bread". :)
I am Navajo myself. Even if wheat came from the Europeans, the Navajo still developed a way to use it in fried bread. Therefore, even if wheat wasn't originally used, it still makes real, traditional Navajo bread.
I noticed that none of the kids were texting, playing with electronic devices, and no Rap music blaring in the background. I think i like this culture.
yup, you're welcome. I wasn't planning on making a video, I was mainly just playing with my new camera. One day I might re-do it, with some instructions and making the dough. Making the dough just right is kind of tricky. Thanks for watching.
Byron C., Thanx for the video and maybe you can redo it after six yrs. Good video regardless. The way those embers were popping reminds me of mesquite. I'm from Southern AZ in the Huachuca Mnts.
It's the same recipe for frybread and flour tortillas. Oil should be hot for frybread and use lard. Flour tortillas are bigger and thicker compared to Mex tortillas. They showed you grilled tortillas, which are damn good and my nali´ (gradma from paternal side) made the best, R.I.P. You can also use flat griddle. Frybread, fried commodity lucheon meat, commodity cheese (the best) and white onions with a lil salt, mmmmmmmm. Or frybread, roasted mutton and roasted and peeled green chile! The hotter the better! Mmmmmmmm.
basically dough has to be pinky thin ( but thats osage bread not navajo) my great grandma used to do it both ways in flat bread (she was taught that one by a friend) just like on the video. and the way she was taught when she was a kid (osage frybread)
ndn tacos i use with beans /meat then another way i also use with hominy/meat. i would fry up the meat/drain, mix in the onions and hominy till hot. i sometimes would have a tendency to over work the dough by overkneeding it even after my ma would say dont kneed it too much . it should slide right off your hand not plop right off. if you plop it you have too much flour so add more water. should be like you know that homemade slime that you make in school sorta like that. but ofcourse not slimey texture. just meaning the way it slides (crawls ) off your hands. plus still should be sticky to the touch.we use a knife to cut our pieces. then stretch it and flip flop it. frybread is just a bread not meant to all be in circle shape. we have ours even looks like squarish shape.
Thanks; some people seem think their frybread recipe is sacred and their recipes are handed down for hundreds of years. I made it and I can see two mistakes I made and this video pointed out my errors. ONE I rolled it out. two, I don' t think my oil was hot enough. My frybread was tooooooooooooooooooo greasy inside. oh and the oil I used wasn't that good tasting. How about if I used bacon grease? How would that be?
bacon grease would work. My mom says they used to save pieces of fat from butchering sheep by drying it out. Then later it could be used to fry things. so I'm sure bacon would be just fine. Probably add a little kick to it too :)
Thanks Byron C. I would like the mutton grease too I bet. I'm not all that much of a bacon fan. Especially with all the crap producers put on pork to make it last and last and last. . Where are you from that they raised sheep? I am going to start buying and butchering my own meats. No more processed meats or fish. I use to raise my own beef in Missouri and I can't believe I had it processed and wrapped. I am smarter now I guess. For some reason I was under the impression it was the law or something.
I could buy a live dam or two and let someone else raise it for me and share the overhead and the meat. I use to do that in Oklahoma. I had the land then.
I did an experiment the other day. I simply made biscuit doe and its the same way except I used 2% milk. Anyway I stretched it out and pulled it flat and fried it in hot hot oil it was pretty darn good. I think I will add peppers and maybe an onion to the next batch.
It makes the finished product not as soft. Also it is hard to get it extremely thin when you roll it. When you flip it you can get it extremely thin and practically see-through before cooking it.
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I love the togetherness of the family, those moments will never be forgotten. God Bless you all.❤️🙏🏻❤️
I got some giant flat bread from the middle eastern grocery store near me. My son's friend came over and saw the package. He grabbed it excitedly and said " you got 'dry' bread?" Then he ran out of the kitchen with one.
I thought he said 'fry' bread. Then he explained to me what it was. Awesome video.
Great video. Now that's how it's done. Experts
This may sound funny but I found it so soothing when grandma would as I call it "slapping" the dough, I would get up early just to watch & listen to her (at 1:18). That was the bestestest frybread ever! :-)
Awesome. Wood fire is the key for taste. One of my grandmas secrets
Nice job on making it the traditional way!
what a precious baby i bet he loves fry bread hehe
I enjoy watching fry bread videos .
Me too!
Thank you for this! The technique of grilling & frying is wonderful. And watching you flip & stretch this is so helpful. Thank you!
Hi great video I was watching a documentary Miss Navajo and they cook there fry bread on a grill like your doing love it cant eat a lot of oil so going to try this recipeThanks
Snocap is the essence of awesome frybread 😊 and bluebird flour...
I've found that Crisco or lard makes better tasting fry bread than oil. My apache ancestors would've used animal fat. Rolling them gives a soft chew in my experience. Excellent for tacos or sopping stews! The hot fat gives a better flavor than oil I think.Apparently I pleased my ancestors the first time I made these. My G-G-G- grandma, the chief's wife, appeared in color & everything in front of me on the other side of the island in the kitchen as I rolled them out. She made them in her hands every bit as good as I did with a rolling pin! She also looked just like my daughter. I know what this must sound like, but being the G-G-G grandson of an Apache chief must have something to do with it? I was truly honored by her presence.
+unionrdr Lard is animal fat. Crisco, corn oil and most vegetable oils are actually bad for your health. Stick with lard, butter, coconut oil or olive oil, (and they taste better). Also, flour (wheat ) was something that came along after the European colonization. Our ancestors actually used corn flour or corn meal. Want some real traditional native american fried bread? Mix water and corn meal to a paste, add a little salt for seasoning and fry small pancake sized bits, in lard, until semi-crispy. Has lots of carbs and will make you fat quick :) Stick to meat an smoked fish to stay trim :-)
I think shortening tastes better than oil. Lard might be good.
I read that acorn flour was the most traditional flour used for these. But a western variety that had little tannin's in them, compared to the pin oaks I have. Never heard or saw them made with corn meal, unless they be tortillas. Fry bread is kinda the same, but different.
been a son of a chief doesn't really mean anything the title of a chief can be passed on to other families doesn't stay in one family like royalty, to keep the title for a long time meant you were one great chief or warrior..lol
OK, reply, take 3. I learned that from a Kiowa buddy. Still, I was always kinda proud to be a g-g-g-granson of an Apache chief. & that that side of the family has been here 12,000-13,000 years. German side since 1728, So I guess that makes me a real American!
Cool vid, watching people cook in their element is cool. thanks
omg I love this video I would love to go to watch them make everything it's fascinates me
That is so beautiful, I can just smell the hot breads.
Very good.
Oh ! (0:53) he is soooo cute and sweeeet :)!
Thanks for sharing your video !
Thanks, I'm still working on the technique for stretching and forming the flatbread, but it's a very handy thing to learn, and I know my bread will be fresh as needed.
Love it baked😋, we had this on the Diné rez when we were traveling thru New Mexico and it was cooked in a outdoor oven w/ fresh brewed wakalyapi, Átaaaa khilí! (Sooo awesome!)
byron C. thank you for the recipe there. tryin to teach my older niece how to make frybread, (using our family recipe) shes getting the hang of it. i like seeing family videos like this. great to see family(community ) working together. community dinners are always awesome when i go back out to osage county (skiatook)
love it sounds good! am a Navajo indian from Window Rock.
Flour (wheat ) was something that came along after the European colonization. Our ancestors actually used corn flour or corn meal. Want some real traditional native american fried bread? Mix water and corn meal to a paste, add a little salt for seasoning and fry small pancake sized bits, in lard, until semi-crispy. Has lots of carbs and will make you fat quick :) Add some European seasoning for variety.
Stick to meat an smoked fish to stay trim :-)
Lard is animal fat. Crisco, corn oil and most vegetable oils are actually bad for your health. Stick with lard, butter, coconut oil or olive oil, (and they taste better).
the Mexicans still make it they call it corn tortilla... I'm not trying to be funny I'm being serious I'm married to a Mexican and his family still make it like that corn, water a pinch of salt they cook it on a flat pan it's good taste better than the ones you buy in the store!
True! One would think that growing up in South Texas before the age of Walmart and the internet I would have spoken to Corn Tortillas first? Suppose I'm just partial to the "fried" part, of "fried bread". :)
***** I love fry bread yummy 😋... Especially with honey so delicious!
I am Navajo myself. Even if wheat came from the Europeans, the Navajo still developed a way to use it in fried bread. Therefore, even if wheat wasn't originally used, it still makes real, traditional Navajo bread.
Rebecca Rogers that is so true!
Miss my Mom's outdoor cooking watching your video.
Well done and thank you for sharing your wonderful recipe and techniques!🙏🏽
I noticed that none of the kids were texting, playing with electronic devices, and no Rap music blaring in the background. I think i like this culture.
Because we live on the rez we do thing fun on the rez
WoW!! wish i was there to sample it all you can tell those Ladies put alot of Love in there cooking ❤❤
You mean the tortillas on open flame? yes, it's much better than in a pan, in my opinion. Crispier and fluffier... :-)
yup, you're welcome. I wasn't planning on making a video, I was mainly just playing with my new camera. One day I might re-do it, with some instructions and making the dough. Making the dough just right is kind of tricky. Thanks for watching.
Byron C., Thanx for the video and maybe you can redo it after six yrs. Good video regardless. The way those embers were popping reminds me of mesquite. I'm from Southern AZ in the Huachuca Mnts.
Speak Navajo language in the back ground when your filming another family gathering. That makes it unique.
yum , the bubbles are the best !!!! ty 4 sharing !!!!
Finally a recipe close to home I been looking and looking and I'll take this one thank you.. Born & Rsised in Gallup NM..
Carla Gaona this was filmed by Sundance, right near Gallup!
Love that apron, Broncos right on frybread chef, makes the frybread taste good.
I have always heard of the bread, thanks for the quick lesson, it seems similar to flour tortillas.
It's the same recipe for frybread and flour tortillas. Oil should be hot for frybread and use lard. Flour tortillas are bigger and thicker compared to Mex tortillas. They showed you grilled tortillas, which are damn good and my nali´ (gradma from paternal side) made the best, R.I.P. You can also use flat griddle. Frybread, fried commodity lucheon meat, commodity cheese (the best) and white onions with a lil salt, mmmmmmmm. Or frybread, roasted mutton and roasted and peeled green chile! The hotter the better! Mmmmmmmm.
😋 yummy that,s it right ✅ now.
some people oil fry others grill fry this is healthier way but it's delicious either way ♡♡♡ nizhoni
yup, that is the way my grand mother taught us boys how to make fry bread, and if its raining or the winter we did this on the wood cook stove
Waaoo,, Ricos BUÑUELOS, the are delicious 😋👍
I love it Great Job 😍🤭👍 Mmmm Naniskaadí adóó' DahdiniilGhaazh
love it!
thank you!
I have not made fry bread yet, but I love making Bannock.
same thing as making bannock just don't mix lard or oil into the flour.
looks great
Thanks for sharing!! :)
basically dough has to be pinky thin ( but thats osage bread not navajo) my great grandma used to do it both ways in flat bread (she was taught that one by a friend) just like on the video. and the way she was taught when she was a kid (osage frybread)
Aww the baby is tooo cute
Good bread 👍👍👍👍👍👍👍❤❤❤❤
I love ANY kind of bread. I can't wait to try this. Where did you learn how to make it?
Nice job Thank You for sharing.👍🏻the Lebanese have the same bread called flat bread from the mountain.
Not the Pita bread.
looks delicious
It is
great video
Yummy
Just like Naan bread from India.
Yup, the American equivalent of the tandoori!
amazing video!!!
I'm hungry now.
Mmm. Thanks.
Those are like Mexican Bonuelos that my mom used to make .
Exactly or sopapias. But corn bread too
Mmmmmm frybread
Yummy yah'tee'ah
yummy
Bah ayoo likan nahalin!
Ok,you found my weakness. Fry bread with honey and a cup,of coffee, don't tell any body ,,ok,,,
Thank you
I was wondering if used powdered milk or regular milk
you can use either one.
My mom think’s powdered milk is best. But I don’t taste the difference
That would make a great pizza.
What did the Navajo say the first time he saw pizza? "Who threw up on my frybread?"
That’s more that One cup of Flour!!!
yummmmmm , lay some on me ! I'll take a side of honey and sliced fresh tomatoes wih mine, please .
it's not as soft if you roll it. And you can't get it very thin. When you flip it, it gets so thin you can almost see through it.
Instead of white flour I use Bisquick (heart healthy mix) and add some chia seeds
Are they talking in Navajo language?
Yes
Yes they are
Thanks
i want some
hey im a native amican and our people food tast good
making of the dough i why i went on this channel i have already switch over.
I'm so hungry for that
ndn tacos i use with beans /meat then another way i also use with hominy/meat. i would fry up the meat/drain, mix in the onions and hominy till hot. i sometimes would have a tendency to over work the dough by overkneeding it even after my ma would say dont kneed it too much . it should slide right off your hand not plop right off. if you plop it you have too much flour so add more water. should be like you know that homemade slime that you make in school sorta like that. but ofcourse not slimey texture. just meaning the way it slides (crawls ) off your hands. plus still should be sticky to the touch.we use a knife to cut our pieces. then stretch it and flip flop it. frybread is just a bread not meant to all be in circle shape. we have ours even looks like squarish shape.
There's no way your recipe is just one cup of flour as printed on the screen. Bowl looks like you used 3 to 4 cups of flour.
Mom Woods you are right. One must decide how much they want then scale the recipe up. This was for our family reunion, we have a big family.
Does the actual fried bread taste different from this cooked on the open flame? Just wondering. Thanks for the video.
Yes.
Indian Tacos with beans and ground beef salsa lettuce tomatoes cheese hot sauce
It’s better on open coals in my opinion
Thanks; some people seem think their frybread recipe is sacred and their recipes are handed down for hundreds of years. I made it and I can see two mistakes I made and this video pointed out my errors. ONE I rolled it out. two, I don' t think my oil was hot enough. My frybread was tooooooooooooooooooo greasy inside. oh and the oil I used wasn't that good tasting. How about if I used bacon grease? How would that be?
bacon grease would work. My mom says they used to save pieces of fat from butchering sheep by drying it out. Then later it could be used to fry things. so I'm sure bacon would be just fine. Probably add a little kick to it too :)
Thanks Byron C. I would like the mutton grease too I bet. I'm not all that much of a bacon fan. Especially with all the crap producers put on pork to make it last and last and last. . Where are you from that they raised sheep? I am going to start buying and butchering my own meats. No more processed meats or fish. I use to raise my own beef in Missouri and I can't believe I had it processed and wrapped. I am smarter now I guess. For some reason I was under the impression it was the law or something.
I could buy a live dam or two and let someone else raise it for me and share the overhead and the meat. I use to do that in Oklahoma. I had the land then.
I bet they'd come out really good in a deep fryer.
I did an experiment the other day. I simply made biscuit doe and its the same way except I used 2% milk. Anyway I stretched it out and pulled it flat and fried it in hot hot oil it was pretty darn good. I think I will add peppers and maybe an onion to the next batch.
Sno-cap lard!!! 🥲😏🤨😕
Love me some Puska!!!!!
Why shouldn't fry bread be rolled to be flattened?
It makes the finished product not as soft. Also it is hard to get it extremely thin when you roll it. When you flip it you can get it extremely thin and practically see-through before cooking it.
or corn meal
Busy busy busy.
Frybread and Broncos
Fry Bread Power Go Broncos!
Crisco was how they used to do it.
MMM... I just heard blood sausage... now I am so hungry...
2:18 GO BRONCOS!
you know they're native when the directions doesn't make sense.😄
"Shish, I alrady showed you how, just go do it!!" eeeeehh haha
Byron C.
😂😂😂🖒
june villebrun - Byron is the one who uploaded this video you are commenting on (:
june villebrun Hi June. The video was filmed by me and that’s my mom and aunties making the bread and my uncle on fire duty.
Looks like a Mexican bunuelo
😛
I've tried but not too successful at it.
Keep trying and watch other videos.
Man that going taste like smoke n hard like a hockey puck use hot charcoal n ambers , not still burning logs
Now I'm home sick :(
That dose not help we really need to know what to put in
Ancient One the recipe is in the notes
Ok!! Thank You
Jessika
That seems like tortillas
that big bowl is more then 1 cup of flour lol
Yeah this was for our family reunion so we made a lot. The recipe is small and can be scaled up for more servings.
Go Broncos!!
That's double the work! Lol Just saying 🤣
um.. GO BRONCOS!
One of my aunties wasn't sure how to make the dough and she put sugar in 😡🙄🤢🤮😵 gross
No point in watching it if u didnt record the making of the dough..