Comments on: Faye’s Frybread

By: Anna D

Anna D — Fri, 21 Jan 2011 19:44:05 +0000

I need to make this! I grew up in the southwest and miss eating frybread made outside of the San Xavier Mission. Mmm.

By: Ursala's Tried-N-True

Ursala's Tried-N-True — Sun, 19 Dec 2010 20:28:34 +0000

This fry-bread recipe is awesome…and pretty easy to make! I used it for your Navajo Taco recipe, which was outstanding. We have also tried topped it with PP&J and Honey Butter – also VERY yummy!

By: Becca10

Becca10 — Sun, 31 Oct 2010 20:08:15 +0000

My mom and grandmother made scones as I grew up though they used store bought frozen bread dough. Nothing like peanut butter spread on a hot scone. Ah, the memories.

By: earunner

earunner — Sun, 05 Sep 2010 14:38:35 +0000

This is such a great recipe and it can be used in multiple ways. We made a batch and used it for both the navajo tacos and then with the extras drizzled honey on top for dessert!

By: wiltonlilly

wiltonlilly — Tue, 31 Aug 2010 10:42:36 +0000

I made Indian tacos using this fry bread recipe and it turned out great! It was my first time and the instructions were very clear. Thank-you

By: trish63

trish63 — Mon, 16 Aug 2010 19:37:48 +0000

This looks yummy! Can the scone dough be made and refrigerated one night and cooked the next?

By: Merryweather Mama

Merryweather Mama — Mon, 16 Aug 2010 14:21:16 +0000

Just a hint about the frybread. After rolling it out, stretch it a bit before frying. It will cook more evenly and have a better surface for piling on toppings. Flip over half-way through cooking. You will have to experiment with frying times. I generally throw out the first one or two. Keep checking your oil temperature.

By: ibmzlorinsc01

ibmzlorinsc01 — Sun, 15 Aug 2010 23:03:56 +0000

yum