On Thursday, 28 March 2013 11:25:28 UTC+10, Nancy2 wrote:
> On Mar 27, 6:56*am, Timo > wrote:
> > On Wednesday, 27 March 2013 21:22:33 UTC+10, James Elbrecht *wrote:
> >
> > > If anyone called them featherbeds, do you know where the name came
> > > from? * * *It is supposedly a handed down recipe-- but I'm curious
> > > about whether it came from the English, Irish, German, Canadian,
> > > Quaker, ?Native American?- or 'NY redneck' branch.
> >
> > There are breads like this from Eastern Europe, usually called "langos" or similar (from the Hungarian name). E.g.,http://www.netcooks.com/recipes/Sand...an.Langos.html
> >
> > Similar is found throughout Central Asia, with Turkish, Caucasian, Kazakh, Mongolian, etc. versions:http://en.wikipedia.org/wiki/Boortsog
> >
> > Also Indian puri.
> >
> > Wikipedia tells me there is a Navaho version, which I had never heard of befohttp://en.wikipedia.org/wiki/Frybread
>
> Navajo Frybread is to die for ... Probably where the whole fried bread
> idea came from. ;-). At OKC's Arts festival, they serve Frybread as a
> base for strawberry shortcake, sort of. Scrumptious! You can find
> recipes easily. Mine, fairly authentic it was claimed, has a combo of
> flour and cornmeal.

How large are they?

They're not nearly as old as the Central Asian ones and their descendants, but they appear to be an independent invention. What else do you do with flour and fat? Fried bread, deep-fried bread, and pastry. Are there Navajo pastries?