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- To make the Frybread, first “proof” your yeast in a bowl by warming about 1/4 cup of the beer to ~100 degrees and pouring in with the yeast. Let sit for about 10-15 minutes until the yeast is thoroughly bubbly.
- Mix dry ingredients together in a separate bowl, and slowly incorporate along with remaining beer into the yeast. This can be done with a fork if you don’t have a fancy mixer. Mix by hand vigorously, incorporating a bit of dry flour or warm water/beer, as needed, until your dough is not sticking to the sides of the bowl.
- On a clean, smooth, floured surface (like a granite countertop or bread board), knead your dough by hand for 5-10 minutes.
- If you haven’t made kneaded bread, the idea here is to keep your hands dry with a bit of flour, and to continually fold and press the dough, incorporating a bit of flour as needed, until the texture is just right. One good analogy is to get it to feel like a big earlobe – springy, not sticky and not too dry.
- With your texture just right, form into a ball, and return to an oiled mixing bowl to rise for 1 hour, covered with plastic wrap or a damp towel.
- After an hour, your ball should have risen to about twice its original size. Place back on a floured surface, and cut into 8 even wedges.
- Preheat a griddle or cast iron pan, with a small amount of oil, to medium-high heat.
- To make one “Frybread,” roll out on your floured surface with a floured rolling pin. If your dough is sticking too much, you can sprinkle both sides with a little cornmeal. Carefully roll out to about a 9 inch diameter. It should be as thin as you can get it without breaking the dough. You can work it a little by hand to get it round and even.
- Toss on the hot griddle, about a minute or so on each side. You’ll know it’s ready to flip when the reverse side is thoroughly bubbling and inflating. You can leave it a little longer to make it crispy, but it will be harder to wrap.
- Serve warm with your toppings, wrap it up like a burrito and enjoy!