Growing up this was a bit of a treat for us. Our version of fry bread could be why I have a carb addiction. No Atkins for this girl! True fry bread has native roots and is often referred to as elephant ears at the fair where they’re covered in powdered sugar; yum-o! Our adaptation yields different, but equally satisfying result. We make them as a snack or as a side for a meal.
51/2-61/2 cups flour
1 package yeast (2 1/2 tsp)
2 1/4 cups milk
2 TBS sugar
1 TBS butter
1 1/2 tsp salt
In your mixing bowl combine 5 1/2 cups of flour and yeast. I use my Kitchenaid bowl.
In another microwave safe combine milk, sugar, butter, and salt. Heat in microwave for about 1 min. You want to heat the milk and melt the butter. It should be about 120 degrees.
If it’s too hot you will kill your yeast. Stir this mixture and add to your mixing bowl. Stir till combined. The dough hook on my Kitchenaid is my best friend.
If the dough is still sticky add more flour in 1/4 cup increments until it’s soft, but elastic. Then turn out on a floured surface and knead for about 2 minutes.
Now no waiting required! You do not need to let the dough rise. The yeast will puff them up while cooking.
In a skillet heat your oil over medium heat. I like coconut oil. It doesn’t get the burned smokey taste of vegetable oils and it’s a smidge healthier. I like good fats! I start with about 3 TBS and add a little more as needed. You don’t need a ton of oil.
While your oil is heating take small chunks of your dough and pat them into about 3 inch patties 1/2 inch thick. I don’t go crazy trying to get them to look pretty and even and round. If this is your style feel free to portion them all equally.
Then put them in your oil and fry them until golden brown and then flip them over to brown the other side.