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US Regional   -   Oklahoma Pumpkin Frybread   adapted from Enduring Harvest by Kavasch

  • 3 Cups Unbleached Flour
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Honey
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Cinnamon
  • 2 Teaspoons Baking Powder
  • 1 Cup Warm Water
  • 1 Tablespoon Sunflower Seed Oil
Directions Combine all ingredients and 1/2 tablespoon of oil in a large mixing bowl. Mix and knead until smooth. Rub dough with remaining oil. Cover with a damp towel and let rest for 30 minutes. Add enough oil to a heavy pot so that the oil is 3 inches deep and the pot no more than half full. Heat to medium high heat or 375 degrees. Pinch off golf ball sized pieces of dough and flatten into the palm of your hand to abut 1/2 thick. Ease the dough into the hot oil and cook until lightly browned 2-4 minutes depending on the heat of your pot. Drain on paper towels. Dust with cinnamon or powdered sugar if desired.
Serves 6
Time to Make 0:00

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