Subj : Naan Bread (Super Easy)
To   : Ben Collver
From : Dave Drum
Date : Fri Nov 11 2022 06:05:00

-=> Ben Collver wrote to Dave Drum <=-

 > That's a whole lot like "Native American" fry bread. Or bannock (which
 > is baked). Here's a recipe I glommed onto in the 1990s.

 BC> I find it interesting how my emotional reactions shade my perception of
 BC> foods.  After reading about the history of Native American fry bread, i
 BC> no longer wanted anything to do with it.  Even though from an objective
 BC> point of view, it's just another bread.
 
That sent me to the Bing search engine to do some reading. The main 
take-away I got from that was "We need to honor the truth and the pain 
of what was there, but also the heart of who created the fry bread. This 
is beauty and pain next to each other." 

Depending on the recipe used fry bread is either like a pancake or a
hush puppy as near as I can see.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fry Bread w/Cornmeal & Coconut Oil
 Categories: Breads
      Yield: 38

      1 c  Fine ground cornmeal
      2    Env instant dry yeast; .25
           - oz each
      1 c  Raw sugar
      1 ts fine sea salt
  3 1/2 c  A-P flour
      1 qt Unrefined coconut oil; for
           - frying

  In a large pot, bring 2 cups water to a boil over
  medium-high. While whisking, add cornmeal to boiling
  water. Continue whisking slowly until smooth. Reduce
  heat to medium, add 1½ cups cold water and cook,
  stirring continuously to prevent lumps, until thick,
  about 6 minutes. It should be the consistency of
  oatmeal. Remove from heat and let cool in pot.

  Add yeast, sugar and salt to the cooled cornmeal, along
  with 1 to 2 tablespoons of water to moisten the mixture.
  Gradually add flour, stirring with a metal whisk or
  potato masher to get rid of as many lumps as you can.
  Sprinkle with water as needed to keep dough moist but
  thick. Cover with a damp cloth and let rise for 3 hours.

  Once dough has risen, it should be springy and sticky.
  Heat 1" of coconut oil in a cast-iron skillet to
  about 350ºF/175ºC. Test the heat by dropping a small
  portion of dough into the oil. It should gently sizzle
  but not splatter. Use two large, oiled spoons to make
  golf-ball-size portions: Scoop the dough with one spoon
  and push the dough off into the hot oil with the other.
  Re-oil the spoons using the oil in the skillet as needed
  to make new balls of dough. Work in batches, leaving
  room in the skillet, as the balls will expand in the hot
  oil.

  Fry until bottoms are cooked to your desired color
  (light gold, golden or dark brown), about 3 minutes for
  golden. Using tongs, flip balls over to cook the other
  side to the same color, 1 to 3 minutes. Gently lift out
  of the oil, shaking off excess oil, and transfer to
  paper towel-lined plates to drain. Eat while hot.

  By: Kevin Noble Maillard

  Yield: About 38

RECIPE FROM: https://cooking.nytimes.com

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