A crispy coconutty, soft buttery, slightly sweet and flaky inside cake-like 18th Century bread. Taste a piece of history.
2 cups (500 mL) all-purpose flour
2 Tbsp (30 mL) baking powder
½ cup (125 mL) granulated sugar
½ tsp (2 mL) salt
1/4 cup (60 mL) butter, cubed
1/2 cup (125 mL) frozen grated coconut, thawed (optional)
1 cup (250 mL) whole milk
3 Tbsp (45 mL) lard (butter flavour)
1. Heat a large cast iron skillet over low heat and melt the lard.
2. In a large bowl, combine flour, baking powder, sugar and salt and mix together
with a fork.
3. Add butter and, using your hand, combine with flour mixture by breaking up into
smaller pieces. Add coconut, and mix.
4. Slowly pour in milk while mixing with your other hand to form dough into a ball
(the dough should be soft and easy to handle). Dust a clean surface with flour and
knead dough a few times.
5. Divide into four balls of dough (slightly flatten into disc) to make individual frybreads or leave as a whole and flatten into a 3-inch high disc with your hands.
6. Place the individual or whole dough into the heated skillet, cover with a lid and fry for intervals of 5 minutes per side for approximately 25 minutes. You may also transfer to a
350°F (180°C) preheated oven after the first 10 minutes to finish baking in the oven.
Serve at once with butter or jam.