| When we started this project, we
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| | fried to a crispy consistency as
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| envisioned an overview of fried breads
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| | doughnuts are and can be straight or
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| from around the world with a handful of
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| | twisted. Depending on the size and
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| accompanying recipes. We soon realized
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| | sweetness, churros are used as a sweet
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| that this was a project with no end, that
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| | snack or a dessert.
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| every culture seems to have fried breads
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| | Scotland
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| with never ending iterations. We ended up
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| | Bannock originated in Scotland but like
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| with a sampling of breads. We hope that
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| | so many fry breads, has evolved
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| this whets your appetite. Do a little
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| | considerably. Traditionally, a bannock
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| research and experimenting. Fried breads
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| | was an oatcake but in Eastern Canada
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| are wonderful-especially in the
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| | where bannock is quite popular, it is
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| summertime when we may not want the oven
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| | made with wheat flour.
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| on.
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| | Bannock was a staple for Western and
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| North America
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| | Canadian fur traders, the bread that
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| Pancakes and waffles are the most popular
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| | accompanied their pemmican. Today,
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| fried breads in North America. Typically
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| | bannock works for backpackers and
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| served for breakfast or brunch they can
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| | canoeists. For these campers, the flour,
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| also be made as savory cakes and served
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| | baking powder, and oatmeal are mixed in a
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| with sauces for lunch or dinner.
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| | bag before leaving home with dried fruits
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| There are many other variations of fried
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| | and nuts added. At camp, enough water is
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| breads in America. Of course, many donuts
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| | added to make a stiff dough, the dough is
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| and pastries are fried and therefore
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| | shaped into patties and fried. If you are
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| qualify as fried breads. Yeasted dough is
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| | going to do some camping, consider making
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| fried at home or sold in food stands,
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| | a bannock mix.
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| carnivals, and fairs. Yeasted fried bread
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| | Italy
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| is often called fried dough and in some
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| | Zeppole are small, light, fried cakes
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| areas of the country, scones. These are
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| | from Italy. These sweet cakes are sold on
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| usually served with butter and syrup or
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| | the streets, given as gifts, and consumed
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| honey or dusted with powdered sugar.
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| | on holidays. They can be filled with
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| Fried yeasted bread is also known as
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| | custard, jelly, or honey-butter and
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| elephant ears, flying saucers, and in
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| | covered with powdered sugar.
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| Canada, beavertails.
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| | We looked at a number of recipes, many of
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| In Mexican restaurants in the United
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| | which were too complicated for the home
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| States, you will often find fried bread
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| | baker. The following recipe is easy
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| served as sopadillas though they are
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| | though maybe not authentic. Authentic or
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| unknown in Mexico. These breads can be
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| | not, these are decadently good.
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| made with yeast or baking powder and are
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| | Eastern Europe
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| deep fried.
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| | Crepes are thin pancakes that originated
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| There is also a history of fried bread
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| | in Eastern Europe but have migrated to
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| among the American Natives. When the
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| | America. They can be made in a frying pan
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| American Indians were located to
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| | though if you use a specially made pan
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| reservations in the 1800's, they were
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| | intended for crepes, it's a little
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| often in dire straits and learned to make
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| | easier. Crepes are filled with cheese and
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| bread from not much more than flour and
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| | sometimes fruit fillings to make
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| water. From this came their style of fry
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| | blintzes.
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| bread. The dough is pressed flat and can
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| | India
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| be leavened with either yeast or baking
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| | Chapatti is an unleavened griddle bread
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| powder. Often these bread pieces are
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| | similar to pita bread. In India it is
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| topped with beans, ground beef, salsa,
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| | cooked on a special griddle called a tava
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| and cheese to make Indian or Navajo
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| | and held over a fire so that steam within
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| tacos.
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| | the bread puffs it up. The result is a
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| Central and South America
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| | puffy disc of flat bread. Of course, we
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| While Mexicans may not have sopadillas,
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| | didn't have a tava or a fire in our test
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| the Chileans do. Theirs are often from a
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| | kitchen so we improvised. Our version may
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| dough including pumpkin or squash.
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| | not be authentic but it is so quick and
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| Sopadillas are also popular in Argentina
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| | easy, it's worth making.
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| though these may be baked in an adobe
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| | Chapatti is made from whole grain durum
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| oven, not fried. Both wheat and corn
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| | flour. We used a mixture of stone ground
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| flours are used in these South American
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| | whole wheat and all purpose flours. We
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| sapodillas.
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| | anglicized the recipe further by adding a
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| South American sopadillas are used as
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| | touch of sugar.
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| either side dishes or desserts. For side
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| | In India, Chapatti is a complement to
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| dishes, they are often salty. For
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| | vegetables, stews, and other dishes. We
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| desserts, they are sweetened with
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| | buttered them. Katie, our teenage
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| cinnamon and maybe a little orange.
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| | daughter, walked in during the session
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| Buñuelos are made in Latin America.
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| | and promptly found some jam to smear on
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| Traditionally, they are pretzel-shaped
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| | them. She graduated to hot buttered
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| and covered in anise caramel or served
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| | chapatti sprinkled with plenty of
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| with a cinnamon and sugar topping.
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| | cinnamon and sugar and declared them
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| Churros originated in Spain but are
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| | scrumptious.
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| popular in Latin America and the
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| | Portugal
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| Caribbean. They have found their way to
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| | Portuguese fry bread is a made with
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| the United States and can be found in
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| | baking powder but is quite similar to the
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| Hispanic neighborhoods, ball parks, and
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| | yeasted fry breads that we find in the
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| fairs.
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| | US. Because it is made with baking
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| Churros are extruded through a nozzle
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| | powder, it is quick and easy.
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| creating an eight-pointed star. They're
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|
