🌞 Day . 66⁰ Mostly sunny. Highs in the upper 60s. Southwest winds 10 to 15 mph.
🌚 Night rain 70% 38⁰ Mostly clear in the evening then mostly cloudy with showers likely with isolated thunderstorms after midnight. Lows in the upper 40s. Southeast winds 5 to 10 mph. Chance of rain 70 percent.
I woke from my Sunday afternoon nap thinking, “frybread.” Fortunately, we have Krusteaz pancake mix on hand. It just happens to have everything that goes into frybread plus a little sugar. Since I usually eat frybread with honey, jam, or jelly, a little extra sweetness is fine by me I began with about three cups of mix and around a cup of warm water.
Measurements aren’t too crucial. I put it into a stand mixer with a dough hook. I let it knead for four or five minutes until it had become a slightly sticky dough.
I got the George Foreman grill (with the griddle plate) heating to the highest setting with a good amount of oil. If I were doing it in a cast iron skillet, there would have been enough oil to completely cover the bread. The griddle isn’t that deep.
While the oil heated, I rolled out a glob (tennis ball size – smaller if using a skillet) of dough on a floured surface. With a floured rollingpin, dough was rolled to about a quarter of an inch thick.
Put a hole on the center to keep it from bubbling up in the center. And CAREFULLY lower it into the hot oil. When the bottom has reached a golden color CAREFULLY turn it over. I use kitchen tongs. Once it has turned golden on the bottom, drain on paper towels. Once it has cooled enough to handle – eat it. Best when warm. Great for breakfast with scrambled eggs.
©2022 Thomas E Williams
GOODNIGHT AND GOD BLESS