Frybread

    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!


    Frybread

    Ingredients

    1 cup all-purpose flour

    1 teaspoon baking powder

    1/8 teaspoon salt

    1/3 cup hot waters


    Directions

    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.





    Caramelized Pear

    Ingredients

    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)


    Directions

    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 Pinnell

    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.