Down here it’s most often called “fried bread”, though I have heard it called “fry bread”. No matter what you call it, it still tastes the same!
Down here, we call this “galette” (gah-let`) but we usually make it from a dough made with active yeast.
Mrs. Coach told a cute story while she was cooking the fried bread last week. The day before, they had taken a day trip to New Orleans, and of course they had to stop at Café du Monde and have café au lait and beignets. I’m not sure if it was her or one of her children, but after the first bite of the powdered-sugar coated delight, she noted that it was nothing more than fried bread cut into a square and topped with confectioners sugar.
When we make our fried bread on the bayou, it is typically for breakfast and we eat it with coffee. We dip it in cane syrup or honey or top it with powdered sugar. Not only did we make Indian tacos with Mrs. Coach’s fried bread, we ate it for dessert, drizzled with golden honey. Mmmmm, good!
Here’s the recipe from Mrs. Coach.
4 Cups All purpose flour
1 tsp. salt
1 1/2 Cups warm water
3 1/2 tsp. baking powder
2 T. shortening
Mix dry ingredients in large bowl and cut in shortening. Add water to make a soft ball. Pinch off palm size balls and flatten out on floured board. Flip dough over hand until desired size and thickness. Push out middle of circle before frying in 450-degree oil. She used vegetable oil .
In the foreground, on the left is a ball the size you want to pinch off. To the right is a piece that is shaped and ready for the frying pan. Mrs. Coach’s hand is pressing a piece flat before she “flips” it into shape.
Seasoned ground meat (buffalo is preferred but beef will suffice)
And there you have it, compliments of Mrs. Coach. If you want to go native, this is a good way to do it!
We really enjoyed the Indian tacos AND we enjoyed eating the fried bread with honey on top. We took home the leftovers and next morning, Termite reheated the fried bread in the microwave, wrapped in a lightly moist paper towel for about 15 seconds, and ate it topped with his favorite–powdered sugar.
- 4 Cups All purpose flour
- 1 tsp . salt
- 1 1/2 Cups warm water
- 3 1/2 tsp . baking powder
- 2 T . shortening
- Indian Taco Toppings:
- Seasoned ground meat
- Shredded cheese
- Diced tomatoes
- Chopped lettuce
- Sour Cream
Mix dry ingredients in large bowl and cut in shortening.
Add water to make a soft ball.
Pinch off palm size balls and flatten out on floured board.
Flip dough over hand until desired size and thickness.
Push out middle of circle before frying in 450-degree oil.
Drain on paper towels.
Add desired toppings.
Bon apetit, mon ami!