Sean Sherman’s Decolonized Frybread
10
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
Ingredients
2 c
wild rice flour
2 c
cassava flour
½ md
cooked sweet potato, mashed
¼ tsp
xanthan gum
3 tsp
maple sugar
½ tsp
salt
Sunflower oil
Pepita Milk
1 c
pepitas
Pinch of salt
This frybread contains no wheat flour and no lard, two ingredients that were not found on American land before European contact. Our culinary team created it as an alternative to share with people who wanted a frybread recipe that fits into Owamni’s philosophy, although we do not serve it at our restaurant.
Directions
- Combine dry ingredients in one bowl and wet ingredients, including the mashed sweet potato, in another. Add the dry ingredients to the wet ingredients and mix just until a dough forms.
- Heat a skillet over medium to medium-high heat. Add a small amount of sunflower oil and heat until it begins to shimmer.
- Fry scant ½ cup portions of the batter, flipping when one side is golden brown and finishing on the other side.
Pepita Milk
- In a large bowl, combine the pepitas with 6 cups of water and soak overnight. Drain, rinse, and transfer to a blender. Add 4 cups fresh water and the salt, blending until very smooth.