Recipe of the Week: W.K.’s Easy Fry Bread

The following recipe for Easy Fry Bread is from SurvivalBlog reader W.K..

W.K. says:  I wanted to pass this recipe on, because it is easy to make from shelf-stable ingredients, quick, tasty, and requires no yeast. It also uses less energy to produce than traditional (non-solar-oven) bread. Olive oil tastes best in this, but any oil will work.
This is not my own recipe. It was passed down in my family, but it probably wasn’t originally their own, either.
  • 3 parts flour (e.g. 3 tsp.)
  • 1 part oil (e.g. 1 tsp.)
  • 1 part water (e.g. 1 tsp.)
  • Dash of salt
  1. Combine all into a dough-like ball.
  2. Flatten in a frying pan and fry on both sides until no longer translucent.
Uses and SERVING

Makes a flakey side bread for soups, salads, chili, etc. You can scale up once you try it, but I gave smaller portions as a tester for the recipe.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!