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Nutrition Facts
Serving Size 1 (96g) Recipe makes 6 servings
Calories 254
Calories from Fat 93		(36%)
Amount Per Serving		%DV
	Total Fat 10.4g	15%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 190mg		7%
Potassium 115mg		3%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 1.1g	4%
	Sugars 2.2g
Protein 5.7g		11%
detailed view... how is this calculated?

Seneca Ghost Bread

Recipe #95915 | 30 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Chuck in Killbuck
Jul 19, 2004

I've lived on the Seneca Nation of Indians Reservation now for over 35 years and used to always get this bread when I went to the annual pow wows. This is an authentic Seneca (A tribe of the Iroquois Federation) recipe and is good to eat either warm or cold. I enjoy taking several to work to snack on during the day.

SERVES 6 -8 (change servings and units)

Ingredients

2 cups flour
1/8 teaspoon salt
2 teaspoons baking powder
1/4 cup dry milk
1 cup warm water
1/4 cup shortening or lard

Directions

1
In a bowl combine all except the shortening or lard.
2
Mix until batter is smooth.
3
In a skillet heat shortening or lard on medium heat till melted.
4
Using a wooden spoon scoop a large spoon full from the bread batter and place it in the shortening.
5
Let cook about 30 seconds or until bottom is firm enough to slip spatula under and flip over.
6
Carefully turn the dough over and press with spatula to flatten.
7
You may have to press it down several times.
8
When it gets light brown around the edges turn it over and cook till edges are browned.
9
Serve warm or place in baggies after cooling and eat as desired.

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Featured Reviews for This Recipe

From: Codychop

On Mar 3, 2006

Great bread! I used a little extra salt. So yummy with honey! I ate it with some curried cauliflower and potatoes too. Crispy on the outside and soft on the inside.

2 people found this review helpful

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From: Tugar357

On Sep 12, 2005

Good stuff. First time making fry bread of any type. I did have a little trouble wih the batter as it needed more water than it called for, but I live at a slightly higher elevation. Great recipe and thanks for posting it.

2 people found this review helpful

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From: Mercy

On Jul 20, 2004

These tasty little pan-fried biscuits are very good and super fast to prepare! It took me a little more than 1 cup of water to make a batter consistency. I fried the first half in canola oil (didn't have any shortening or lard) and then I experimented and fried the second half of the recipe in a lightly oiled non-stick pan. The canola batch was a lot more flavorful, but the non-stick batch was a lot lighter. The dry milk really added richness to the bread. Thank you for this relaying this terrific Seneca recipe!

9 people found this review helpful

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From: Cynna

On Jul 25, 2004

Wow! I've spent years trying to find a fry bread that came close to my grandmother's. This is it!! Thank you so much for posting this and I'm sure I will use it for a long, long time. I also had to add a bit more water, but not a problem. This bread is awesome with cinnamon sugar and butter or by itself.

3 people found this review helpful

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Read all 5 reviews