Most people would not consider fry bread to be a dessert, but it can easily become one. Something about the crunch and taste of the oil mixed with the sweet of the topping makes it an irresistible, different dessert.
Both of my parents grew up eating a lot of Indian and Mexican food. And this is a good blend of both, it is similar to naan bread in consistency and texture, but can also work as a tortilla. For example, when my mom and I made this bread the other day, we used them for both tacos, or more accurately tostadas, and our dessert.
My mom remembers her mom making similar fry bread for her as a child. My mom has make it for me and my siblings many times as well. I remember waking up on a Saturday morning, walking down the hall and finding fry bread waiting on the table. We would then eat it with honey, nutella, or frosting that my mom had made. (It definitely wasn’t the healthiest breakfast ever, but it was delicious.)
Most breads are very difficult to make gluten free, but this one is very simple. Because it doesn’t need to rise, and is very quick to make. Also, changing the flour doesn’t change the consistency of this bread, and it is still light and airy instead of dense, as most gluten free breads become.
The original recipe is found on theherbalspoon.com.
Ingredients:
2 ¼ tsp instant yeast
¾ c warm water
2 T raw cane sugar (finely ground)
3 T coconut milk
1 tsp unrefined sea salt
2 ½ - 3 c bob’s red mill 1 to 1 baking flour (or any other gluten free flour mix)
2 eggs
Refined coconut oil for frying
Instructions:
Begin to heat a skillet over medium-low heat
Combine yeast, sugar, salt, eggs, milk and water and stir until dissolved and starting to bubble.
Add the flour and stir/work with hands until it’s a kneadable consistency. Add more flour, a little at a time, as necessary to make the dough workable and not too sticky.
Pinch off a golf ball sized piece of dough. Roll this out on a floured surface with a floured rolling pin (note: the rolling pin needs to be floured to prevent the bread from sticking to the rolling pin) until the dough is about 6-8 inches in diameter (about 15-20 cm). (Note: the thicker you make the dough, the longer it will take to cook).
5. Add some refined coconut oil to the pan, about 1-2 T. Once the oil is hot, add the
rolled dough to the pan.
6. Cook for about 1 minute on each side (Note: you will be able to tell when to flip
them when you see the edges turn golden brown).
7. Cover in desired toppings, either savory or sweet
(Note: When using toppings, make sure there are no crumbs or they can still get the person sick. So, if possible use a new bottle, or have a seperate container that is marked distinctly so you know that it is gluten free. For example, mark the lid with a GF.)
(All photos taken by Eowyn Collins on February 2, 2019.)