June is the time for all of us to celebrate National Indigenous History Month. It’s the time to pay tribute to the history, heritage and diversity of Indigenous peoples in Canada.
National Indigenous History Month is a time for familiarizing and understanding Indigenous culture, while also recognizing the important role that First Nations, Métis and Inuit played in the establishment of Canada.
Although during these times we may not be able to be together, we can still share stories, history and culture in many ways that keep us connected.
There are so many incredible films, books, stories and art to be shared with all peoples of Canada. So here’s an amazing list of books to read during National Indigenous History Month we’d like to share. We, lastly, encourage you to try this great traditional recipe for frybread so you can celebrate with us!
Frybread:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cups warm water
Extra flour for processing
(Yield: 8 to 12 small portions or 6 to 8 larger portions)
Directions:
To make the dough thoroughly blend the flour with the baking powder and salt in a mixing bowl or on a suitable, clean working surface. Make a well in the center of the flour mixture and pour the warm water in the center of the well. Work the flour mixture into the water with a wooden spoon, or use your hands. Gently knead the dough into a ball and form it into a roll about 3 inches in diameter. Cover the dough with a clean kitchen towel to prevent drying and let the dough relax for a minimum of 10 minutes. This dough is best used within a few hours, although it may be used the next day if covered tightly with plastic wrap, refrigerated, then allowed to warm to room temperature.
To form the bread, place the dough on a cutting board. Cut the dough with a dough cutter or knife into desired thickness. This process of cutting helps keep your portion sizes consistent. Naturally, you will want to cut small pieces for appetizers (or, alternatively, if you are making sandwiches, cut them bigger). Once you have determined the size, begin cutting in the center of the roll and continue the halving process until all of the portions have been sliced. Cover the pieces of dough with a dry, clean towel while you process each piece to prevent drying. Place some flour in a shallow pan to work with when rolling out the dough. Lightly dust each piece of dough and then place the dough on a lightly floured work surface. With a rolling pin, roll each piece to about 1/4-inch thickness. Place each finished piece in the flour, turn and lightly coat each piece, gently shaking to remove the excess flour. Stack the rolled pieces on a plate as you complete the process. Cover with a dry towel until ready to cook.
To cook fry bread, place any suitable frying oil in a deep, heavy pan. The oil should be a minimum of 1 inch deep. Place pieces of bread in the oil. Do not overcrowd the pan. Cook 2 to 3 minutes per side. This bread generally does not brown and should be dry on the exterior and moist in the center. Try cooking one piece first, let it cool, and taste for doneness. This will give you a better gauge of how to proceed with the balance of the bread, ensuring good results. Place the finished breads on a paper towel to absorb excess oil. Serve this bread immediately after cooking.
Link to recipe https://www.smithsonianmag.com/arts-culture/frybread-recipe-83848/