I am now experiencing the same house arrest, but I have the gift of legs, able to propel myself around the house cleaning, cooking, organizing, doing laundry, all things that alleviate the strain of non-movement. My movements help me adjust to our city being 'Closed for Business'.
I imagine people are spending time on the internet, streaming movies, organizing their food pantry (I did that yesterday), baking, helping children with schoolwork, writing letters to people they care about or want to reach out to, talking on the phone, playing games and doing puzzles. My grandson's college suspended in person on campus classes in favor of online classes.
With my day in front of me I began with my usual wake up pattern: email, blog reading and facebook cruise joined with my first cup of strong coffee by my side. There was a recipe for Fry Bread on Kris' facebook page and I decided to try it.
About the only thing I knew was that Fry Bread is Native American and there are many versions: milk vs water, butter vs lard, yeast vs baking powder. When I saw the post on facebook I decided to give it a try.
I only found one disappointment in the whole process; the lingering fry smell, hot grease, when it was all done. My stove fan is not very efficient, rather a wimpy whisper really. While the bread was cooling, I opened a window, sprayed some orange air freshener mist and lit a Wild Fig & Tobac candle. In about an hour we were back to 'fresh'.
FRY BREAD
2 cups flour
1 to 1 1/4 cups of lukewarm water
1 TBL baking powder (3/4 if you live in a high elevation)
1 tsp salt
oil for pan
and that's it! Can you believe it?
Here is the simple truth. Easy Peezy.
- Mix dry ingredients in a bowl
- Begin with about 3/4 cup of the lukewarm water and mix
- Add more water until the consistency of a tacky pizza dough
- Knead for a few minutes
- Let it 'rest' in a covered greased bowl for about an hour
- Divide into 6 pieces to make 8" round disks (more pieces, smaller disks)
- Roll out on a floured surface to tortilla thickness
- Heat griddle/pan to 350
- Huh? You can do the ol' slpat a drop of water in and see if it sizzles or put a wooden spoon handle in and when it sizzles all around it's ready
- Cook until golden brown, flip
- Drain and cool on paper towel
There are lots of ways to use this bread. You can simple put some cheese on it and put it under the broiler. It goes great with a hearty stew or chili. You can eat them slathered with honey, maple syrup or jam. And of course you can make Navajo Tacos.
I adapted Navajo Tacos to meet Russ' needs. With his PD he has a difficult time managing food so I made a taco salad with a side of guacamole and sour cream, warmed and buttered the fry bread and we had a lovely meal. Thanks Kris for the great idea.