Cooking concept with vegetables and copy space in the middle on wooden background
For the Frybread
2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
¼ cup powdered milk
1 cup of warm water
Oil for frying
- In a large bowl mix all dry ingredients. Slowly add water a little at a time, mixing with hands until it forms a ball that pulls away from sides of the bowl. Add more water or flour as needed, dough should be slightly sticky. Cover with towel and let dough rest for a half hour.
- In a deep pan, pour oil about 2-3 inches deep. Heat oil to 375 degrees F.
- As pan is heating, pinch off golf ball sized pieces of dough and set aside. On lightly floured board, begin rolling each ball with a rolling pin. Each ball should roll out to approximately 5-6-inch disks, placing a small hole in the center of the disk.
- Gently place dough into the hot oil, cooking one bread at a time. Using tongs turn the bread over when edges begin to turn golden in color. Continue to fry until both sides of the bread are golden brown.
- Place finished bread on towels to drain and cover with foil to keep warm. Repeat until all disks are cooked.
For Graventsein Apple Topping
Makes about 4 servings
4 medium sized Gravenstein apples
3 tablespoons water
2 tablespoons butter
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
1/3 cup sugar
1 tablespoon cornstarch
- Start by washing all apples. Peel the skin and slice each apple in half, then remove the core and seeds. Chop apples into desired size.
- In a medium bowl combine chopped apples, cinnamon, nutmeg, sugar and cornstarch. Mix well, until all pieces are coated.
- Over medium heat, place apples into shallow skillet. Add water and butter to pan, stirring continuously.
- Once apples begin to simmer turn down heat and caramelize. Once apples have reached desired thickness remove from heat.
The Finished Dish: Placing frybread on dish, add Gravenstein apple to the top. Dust lightly with powdered sugar and a dollop of whipped cream as desired and enjoy!