Seminole Pumpkin Frybread

5 from 2 votes

Prep Time: 15

Cook Time: 30

Resting Time: 1

Total Time: 1 45

Author: Susan

Calories: 160kcal

Servings: buns

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Based on an old Seminole recipe, but made easy for modern times, this sweet frybread is perfect any time of year but especially delicious in the fall!

Equipment

1 frying pan
1 electric mixer optional

Ingredients

5 cups self-rising flour
1⅔ cups granulated sugar
15 ounce canned pumpkin
1 tablespoon powdered sugar optional, for dusting
vegetable oil

Instructions

Mix flour, granulated sugar, and canned pumpkin by hand or in an electric mixer until it forms a dough.
5 cups self-rising flour, 15 ounce canned pumpkin, 1⅔ cups granulated sugar
Cover dough with plastic wrap or put in an airtight container, and refrigerate for an hour or up to overnight.
Take a small amount of dough, about a quarter cup, and form it into a flat disk with your hands. It should be about 1 inch thick. Repeat with remaining dough.
Next, heat vegetable oil in a frying pan over medium heat. Use enough oil to completely submerge one layer of formed dough.
Add as many pieces of frybread dough as you can comfortably fit into the pan of oil, leaving a bit of room between so you can easily turn them. Fry until the edges start to turn brown.
Flip the pieces of dough over and continue to fry until the second side is also brown.
Remove to a paper towel-lined dish to soak up any extra oil, and allow to cool.
If desired, sprinkle with powdered sugar.

Notes

Don't let the oil get too hot, because it will either burn the frybread, or leave the middle undercooked.
If the dough is too sticky to handle, coat your hands in flour. You can also add more flour to the dough itself, if needed.
Best served immediately after cooking, but frybread can be kept in the refrigerator for up to a week.
Dough can be made ahead and frozen for up to 6 months. Simply thaw completely in the refrigerator before frying.

Nutrition