Navajo Fry Bread - Dash Mini Griddle - Day 21 Bonne Maman Advent Calendar 2023

Bonne Maman Advent Calendar 2023 Day 21. Let's make Navajo Fry Bread in a Dash Mini Griddle with today's Rhubarb Strawberry Fruit Spread.
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[@CounterCooking]

Dash Mini Griddle - amzn.to/2YHhM05

[@hb7282]

Super cool to see the comparisons of cooking the same recipe in the different devices!

[@CounterCooking]

Glad you liked it!

[@Tracywhited2]

Really fun to see this

[@kellymae2421]

Enjoyed watching you experiment 😊

[@tanyadavis6513]

I grew up on fry bread. I do make mine with all purpose flour but definitely add salt. However, I actually prefer self rising flour because you can actually tell the difference in the taste. It should come out golden and fluffy. You would not want to press it if frying in oil, but I would like to try it in the Dash. In Oklahoma we can buy fry bread mix also. Love your counter cooking!

[@CounterCooking]

Thanks for sharing

[@lindag.1739]

Love all your videos! I wonder if the last fry bread puffed up because it had rested longer than the others🤔

[@CounterCooking]

It could be. But it could also be because it room to rise in the Mini Pizzelle Maker. I've never tried making that dough before but I hope to experiment more with it.

[@wrylife57]

I also think it bubbled due to sitting longer--the baking soda had more time to activate.

[@wrylife57]

What a great idea--bread in minutes! You mentioned using them for mini pizza, I thought of that, too, but also as flour tortillas for tacos. Yum!

[@SassyandKiwi]

Love this channel

[@CounterCooking]

Thanks!

[@HermiticallyZealed]

Mini fry bread tacos would be great too!

[@CounterCooking]

Yes they would!

[@jlocey87]

Ok... How many want to jump in & help ? Lol... This is amazing. Thank you for sharing...

[@CounterCooking]

Thanks for watching!

[@nakmorris7438]

Thanks for your tips they will be so helpful.

[@safiremorningstar]

I grew up in an area where I learned how to make fry bread because the lady who taught me was so certain that I was one of the lost ones and I still haven't been able to get a DNA test to prove one way or another but I don't believe so but she was kind enough to teach me how to make fry bread and I know how to make Indian fry bread even out of the original flower that used to be made out of mesquite pods you know the seeds that used to hang out of the mesquite trees they look like almost like think of a flat version of beans basically they're not but they would take them down and they would take the seeds out of the pause and they would grind them I mean this is what she told me she said modern times we use regular flour sometimes sugar but definitely a bit of salt and sometimes baking powder baking soda generally it's very simple and we even use lard if it's available otherwise we use oil... I did take mesquite pods and I call them paws they're really mesquite beans and I did grind them up to make flour and it worked quite well I mean wasn't great but it worked very well so that's what they originally were but like I said when they force the Navajo to go to the reservation that they chose well chose for them they originally wanted to send them all the way to I think it was Oklahoma but is there tribal head was very wise in that he wanted their holy mountains to be within sight so that they could still do their prayers and that shows a great deal of wisdom...he was trying everything in his power to make sure his people did not get lost and yet we won't get into the history because it's just too sad to talk about but I learned from her how to make fry bread and I used to make it all the time you can use self-rising flour but usually it's baking soda or baking powder I forget which mixed in with white flour and a bit of salt and you know water and that's pretty much it, did you put in some sugar but generally that's if they want to make it sweet most of the time they don't put that much sugar if at all that's the way I was taught to make it and it was delicious... When I ground up the mesquite beans I guess you'd call it I did not do it in their traditional way I did it with a blender until I got it into a semi-final powder and then just basically water and salt and whatnot and it came out a bit crunchy but it was tasty.

[@wisewomanhealing]

I think it is funny that I came across your channel this morning and I went to the thrift store and there was a mini griddle waiting for me. I'm going to try making fry bread in it. Great channel.

[@CounterCooking]

That is awesome!

[@alpacama1]

another great video! Such a useful recipe. Love the pizzelle experiment! Would love to see pizzelle recipes, I have one but haven't used it yet. Also pita breads would be great! love your channel so much!!

[@CounterCooking]

Thanks!

[@Mary-el3pi]

When I was teaching kindergarten we made Fry Bread at Thanksgiving and I used self rising flour. We never let the dough sit…and the kids ate the fry bread as soon as it was cooked. This is better than frying!

[@jonathantepairi2664]

Maori of new zealand make a similar style to Navajo fry bread both are amazing we use the same method of ingredient construction and cooking method ,,,but like you when I don't feel like making a new bug I do the self raising flour thing to

[@Lowang_Productions]

I have never had rhubarb before . I wonder if I can order some jam and try it .

[@safiremorningstar]

Your favorite is a little less soft than the one that I learned to make from a native American lady Navajo to be precise but it doesn't really matter the idea is it's a bread that's supposed to be eaten with other things... And yours really looks nice.

[@TheFrugalMombot]

make an indian taco or chalupa even with the fry bread. omg delicious. part cherokee here and it was a favorite of mine when i was little. so true what you said - it’s hard to keep fry bread around because you just want to tear into it and eat it! truer words never spoken 😂 air pockets are normal in fry bread. love it when the meat juices start to pool into the bubbled up bread. my mouth is watering

[@bevwest7428]

You are awesome!

[@hannahpumpkins4359]

I love making Indian Tacos - basically, all the taco fixin's on top of fry bread! But I like to get a pound of ground bison as the meat for my Indian Tacos - absolutely delicious!!!!

[@jamelcampbell4984]

Cinnamon honey would be good also from back east from me.

[@CounterCooking]

Yes, that would be.

[@GuyRichman]

Navajo bread pizza would it work Good stuff

[@wendybowman5871]

What a quick tummy thing.

[@jamelcampbell4984]

If you have menenites in your area, check to see if they do a bake sale, I can buy strawberry rhubarb pie filling by the pound and a jar jam for $6 (jelly jar size). I picked up 4 pounds pie filling for $26, enough for 2 large pies, but 8-9 mini pies. Maybe even Mormons. Any farmer that does baked goods, or in the spring buy the rhubarb by the pound, cut it into 1" pieces and freeze until needed. There are easy recipes on line. But if you can find someone who makes it great then why not buy from them.

[@ej3016]

Mennonites were who you were going for I think 🇨🇦🙏

[@safiremorningstar]

You could use between 2 to 4 tbsp of water to the amount of flour that you have in that bowl and it would pretty much be the same the idea is not so much a sticky dough it is more of a tortilla there's no other way I know how to describe the dough the dough is not sticky it's not like a pancake exactly it's more like like I said like a tortilla I don't know how else to describe it.

[@joellenbroetzmann9053]

Our local farmer market sells Navajo fry bread tacos.

[@CounterCooking]

yummy

[@GuyRichman]

Real NYC Pizza sauce 1 can of pealed tomatoes crush tomatoes with hand Put olive oil in.pot 3 4 tablet spoons ADD onion powder garlic powder oregano stir stir stir 30 min enjoy

[@CounterCooking]

Thanks for sharing the recipe!

[@DariaAmato-wz2xg]

Brush the waffle iron with the oil

[@AlanMillerFencepost]

Pizzelle and waffle definitely need batter not dough - and just drops of oil or none at all since they're all nonstick.

[@safiremorningstar]

The dough is sticky but not like a pancake it's thicker than a pancake but thinner than actual bread dough I'm not sure exactly how to describe it it kind of sort of looks like batter but not exactly.

[@LaineyBug2020]

Just think of how reusable those tiny little jam jars are!

[@CounterCooking]

yes, they are

[@mrglasecki]

Next time just add more water but much less kneading the dough

[@safiremorningstar]

You needed to add quite a bit more water than what you started out with but it's okay what you've done is basically make more of a tortilla style of dough you just need to work it more that's all they worked it a lot just so you know and they worked it on a flatter surface they didn't work it in a round bowl and it was a lot of work what you've made there is more along the lines of what do they call that Bradley the settlers used to carry with them heart attack it looks more like heart attack though that you've made not that that's bad you can make it a little softer if you add a little bit more water or even a bit of butter or something to it or oil even it will make it softer but you're trying to make fry bread in the last time I made it I thought it was 40 years ago but it might have been 30 years ago... When my daughter was little.

[@lilliandrescher8713]

My mother made biscuits every meal, and she always pressed 2 knuckles into the top of each biscuit before baking. Perhaps you should have pierced the fried bread dough with a fork before putting them into the griddle to prevent air pockets.

[@bethenecampbell6463]

I think you want some air in the fry bread. It's usually fried in oil and kind of puffs up and is light and crispy.

[@TheTimeshadows]

...and add salt

[@BennyCFD]

Looks like a good recipe............Fry bread is just plain ole fry bread, nothing special. So what does Navajo have to do with it. So keep the videos coming.

[@CounterCooking]

That was the name of the recipe that I was using. There are different types of fry bread and that helps to distinguish what kind it is.

[@zeideerskine3462]

Your recipe is naan or chapati. Fry bread is yeasted.

[@CounterCooking]

No. I referenced many recipes before making this.