Pumpkin Fry Bread
From: Foods of Americas: Native Recipes and Traditions by Fernando and Marlene Divina
12 Breads
3 cups unbleached all-purpose flour, plus extra for dusting
1 cup mesquite flour or ½ cup whole wheat flour
2 ½ tsp Baking Powder
½ tsp. Sea or Kosher Salt
¼ tsp ground cinnamon
1 cup pumpkin puree
1/3 cup Honey
¾ cup Warm Water
½ TBL Hazelnut Oil
Corn Oil, for frying
In a bowl or on a clean working surface, combine the flours, cinnamon, baking powder, and salt. In a separate bowl, combine the pumpkin, honey, warm water, and hazelnut oil. Make a well in the center of the flour and pour the pumpkin mixture into the center of the well. Using a wooden spoon or your hands, work the flour into the water. Gently knead the dough into a ball and place a small amount of oil over the dough. Cover the dough with a Film Wrap to prevent drying and let it relax for a minimum of 10 minutes. The dough is at its’ best if used within the next few hours.
Place the dough on a cutting board. Cut dough with a cutter or a knife into 12 pieces. Lightly flour the work surface. Place some flour on a plate and/or sheet pan. Lightly dust each piece of dough with the flour and place on the work surface. With a rolling pin, roll each piece about ¼” thick. Place each piece of rolled dough into the floured sheet pan, dusting both sides. Shake to remove the excess of flour. The dough might be slightly sticky. So sprinkle with flour as necessary.
To Fry the Bread: Pour the oil in a cast iron skillet to a one inch depth. Place over 350° F. When the oil becomes hot, then place one or two pieces of the dough at a time in the pan. Do not overcrowd. Cook three minutes per side, turning only once until it turns golden brown. Drain on a rack or place on paper towels for draining bread.
Note: This bread generally does not brown and should be dry on the exterior and moist in the center. It is best to cook one test piece first, and taste it for doneness. This will give you a clue on how to proceed. Work the dough as necessary.
Substitutes: For the pumpkin, sweet potatoes, persimmons, plantains. and acorn squash can be substituted in the same amount.
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