Maw Maw Coniglio's Fry Breads
PREP TIME: 1/2 Hour
MAKES: 2 Dozen

Fry breads were originally developed by the Native Americans who made this dish using corn flour. They probably began deep frying of such breads with the arrival of the Europeans who brought ironware and wheat flour to this country. Fry breads have been made throughout South Louisiana as a hearty breakfast bread that tastes great, but is inexpensive to make.


  • 2 cups Gold Medal Self-Rising Flour
  • 1/4 cup flour
  • 1 cup milk
  • 1 cup vegetable oil

In a large mixing bowl combine the flour and milk. Dust the counter top with 1/4 cup of flour, then kneed the dough, so that it’s easy to handle. Pat the dough into a flat pie shape, approximately 1/4-inch thick. Heat the oil in a frying pan. Cut the dough in half, then, cut it into 3-inch by 1-inch strips. Be sure to make one or two slices in each strip, so that the bread will cook thoroughly. Fry the strips in the hot oil. The breads fry quickly, so be careful to remove them when they turn brown. Fry breads taste best when dipped into a hot cup of Community Coffee.

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