Can I use my vote to vote AGAINST Matzoh? (Although I have to admit that this "real" stuff looks a lot better than the cardboard that they sell in the US.)

Frybread! Not as versatile as the tortilla, but so very delicious.

naan is by far the best, is this really a contest?

"Isreal" should be "Israel".

subtraho wrote:"Isreal" should be "Israel".

Yup, glad I'm not the only one to notice.

Is it sad that I've only personally eaten one of these?

I was completely prepared to vote for naan until I saw the inclusion of frybread representing the United States.

How can we make a flatbread unique to the USA? Deep fry it! Crispy golden brown on the outside, light and fluffy on the inside, just begging to be slathered with your choice of delicious spreads or rolled up and filled with savory meat and veggies. It is the forbidden goddess of breads.

I like mine with peanut butter, but you can't say no to an Indian taco either.

I'm torn between naan and pita....

So is fry bread some fancy colloquialism for elephant ears?

I'm old and I've never heard of fry bread in the US. What is it? Is it regional? I live in the Midwest.

Frybread is a staple in Native American culture, although other ethnic groups make it as well. In it's simplest form, it's basic white bread dough flattened and fried in shortening. Some recipes use both yeast and baking powder providing a more biscuit-like consistency -but it's still more bread than biscuit. It's absolutely nothing like an elephant ear.

pooflady wrote:I'm old and I've never heard of fry bread in the US. What is it? Is it regional? I live in the Midwest.

If you live in the Midwest, ask any Native American you see. He or she will tell you her grandmother made the best frybread, and never told anyone how. Recipes are closely held family secrets and seldom if ever written down.

If you want to try it without too much fuss, get some frozen white bread dough (not biscuit dough or par-baked loaves/rolls) let it warm to room temperature and raise until very light. Heat some shortening (not oil, never EVER oil) about 2-3 inches deep in a big frying pan (the lady who taught me used a roasting pan) to about 375f. Cut off a piece of dough and carefully spread it out so it's about the size of your hand and about a half-inch thick. Don't work with it too much or it will be rubbery when done. Fry it like a doughnut, when it's golden brown on one side, flip it. It will puff up, but not as much as a raised doughnut will. drain on paper towels and serve warm. This will be pretty close but not "the real deal" Frybread is not good cold and it doesn't reheat well, so only make as much as you can eat.