Ardent For Life Magazine
By Justin Pinnell
Frybread is a flat dough made with simple ingredients, then deep-fried. Frybread is truly one of the most versatile breads you can make. You can use fry bread as a side with chili, or it can be the star of your dinner (Navajo tacos, and chalupas). Frybread also makes a great dessert base for ice cream sundaes, fruit, or just a simple honey drizzle. For a real treat try my caramelized pear sauce and kick-off fall right!
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup hot waters
In a bowl, combine the flour, baking powder and salt—mix well with a spoon. Slowly stir in hot water to mixture to form a soft sticky dough. It's important to cover the dough and let stand for 30 minutes. Divide dough in half. Then, on a lightly floured surface, roll each portion into a 6-in. circle. Or you can stretch the dough into 6-inch circles by hand (make sure you don't get dough too thin).
In a skillet, heat 2 to 3 inches of oil to 375°. Fry the dough in hot oil for 2-3 minutes on each side (or until golden brown); drain on paper towels.
Enjoy as a dessert, dinner (or both) add your choice of toppings.
1/4 cup packed dark brown sugar
1/4 cup white granulated sugar
1/4 cup butter, cut into small cubes
1/4 teaspoon ground cinnamon
4 cups chopped or sliced peeled ripe pears (I prefer Seckel pears for a little more tartness)
In a large skillet, combine white sugar, brown sugar, butter, and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally (4-5 minutes). Add pears; cook and stir until pears are browned and tender.
Justin is not just another pretty face in Real Estate. He enjoys long walks on the beach and high mountain sunsets.
#food #recipes #elkgrove #lodi #stockton #sacramento #ardentforlife
This story first appeared in Ardent
for Life Autumn 2019 issue.