Trail Chef: Coriander and Cilantro Frybread

Try this scrumptious, hot bread as a dipping side or all by itself

In my book, cilantro is Lord of the Spices—I'd be hard pressed to find a food that didn't get better with a pinch of cilantro. That's exactly why BACKPACKER forum user GrinchNH's recipe for coriander and cilantro frybread caught my attention: Fast, simple, and hot and crispy, it strikes us as the perfect accompaniment to saucy camp meals. Why wash dishes when you can sop it up with tasty frybread?

Coriander and Cilantro Frybread

1 1/2 Cups AP Flour

2 1/1 Tsps Ground Coriander

1 1/2 Tsps Baking Powder

3/4 Tsp Salt

1/2 Tsp Baking Soda

1/4 C. Dry Cilantro or 1/3 C Fresh Chopped (Fresh will carry well in your pack a couple days as long as it isn't too hot outside)

2 Tbsp Nido (Or other dried whole milk) - Make it at home with plain whole milk yogurt

3/4 C Water

Olive Oil for frying

At Home: Mix all dry ingredients together in large ziplockIn Camp: Add Water and Cilantro if carrying fresh - Mix until you can form small balls.

Use olive oil liberally in pan, drop a ball of dough in and flatten. Fry each side until light golden brown. Tastes best hot.

Thanks, GrinchNH! For more camp recipes, visit BACKPACKER's Food & Recipe Center.