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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cherokee Fry Bread Recipe

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This recipe for Cherokee Fry Bread, by , is from The Savage Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tamara Thomas


3 c all-purpose flour
1 tsp baking powder
pinch salt
1⅓ c warm water

Combine the flour, baking powder, and salt.
Add the water to the flour mixture.
Mix until combined.
Turn dough out onto a floured surface. Knead dough until soft.
If you have a 4" cutter, roll the dough out on a lightly floured board until 1/4" thick and cut out 4" rounds. If you don't have a big cutter, pinch off about a golf ball size of dough.
Roll or pat dough flat in a circle about 1/4 of an inch thick.
Drop dough into heated oil that is 1-2 inches deep (about 317 degrees). Fry until the bread puffs up.
Flip over. It is done when both sides are golden brown.
Drain on paper towels.
Serve with honey.
Or can use bread for tacos.




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