Berry Frybread

(courtesy of Jason Hill, prevention outreach coordinator, Reno-Sparks Tribal Health Center in Reno. Serves 6 to 8)

Note: You can use fresh berries instead of dried, but you would need to add them after the dough has been divided into individual portions/dough balls.

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¼ cup dehydrated milk powder
¼ cup dried blueberries (or any berries you like)
1 cup warm water
Coconut oil (a healthier frying option)

Mix flour, baking powder, salt, milk powder, and dried berries in mixing bowl. Begin to add warm water and knead mixture. The consistency should be like pizza dough, not sticky but not too dry. Once mixed, soak clean towel in warm water, wring out, and lay over mixing bowl. Let rest about 30 minutes.

In cast-iron pan (you can use any pan), add enough coconut oil (other oil or lard can be used) to fill about 1 inch of pan. Heat oil to 350 degrees F, or medium-high heat. Take small amount of dough and place in pan. If dough sinks, it’s not hot enough. If dough floats, you’re ready to go.

Cover your hands and work area with flour, take a pinch of dough (between a golf-ball and tennis-ball size) and work it with a rolling pin or your hands. Pat and pass dough back and forth between hands and pull edges until dough has a little more than ¼-inch thickness and is a good diameter.

Gently place dough in hot oil. The dough should float. Cook about 2 minutes or until you see it lightly brown around bottom edges. Flip and repeat. Place cooked bread on paper towel-covered plate to absorb excess grease.




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