Navajo Fry Bread
3 Cups unbleached white flour
1 Tablespoon baking powder
1 Tablespoon powdered milk
1/2 teaspoon salt
1 Cup water
1 inch of vegetable oil in a skillet.
Mix the dry ingredients first, then add the water and stir. Make sure it is well mixed but don't really kneed the dough. Break off pieces of dough to form balls slightly smaller than a tennis ball. On a well floured surface,roll out the dough to form a flat circle. Fry in hot oil until golden in color. Cool on paper towels to absorb extra oil.
If you do not eat all of your fry bread in one sitting, it can be stored in the refrigerator. Reheat at 350 degrees F. for 10-15 minutes.
The fry bread is great the way it is, but it can also be used to make Navajo Tacos.
The fry bread is the base of the Navajo Tacos, with refried beans, cooked and crumbled ground beef,finely diced or slice onions, shredded cheese, lettuce and tomatoes.
That looks delicious, not very healthy ;)...but yum! Thanks for the recipe.
ReplyDeleteAh, you just made my favorite food, memories of home ;)
ReplyDeleteI am not Navajo, Chippewa actually, but Fry Bread and Indian Tacos are still a staple of home...
These are a food from my childhood, as well. My family isn't Indian, but my mom had a job cooking for the dancers at the Pow Wow in Kane County Illinois each summer for about 3 years. We'd stay in our camper at the Pow Wow and my sister and I would have lots of unsupervised free time while my mom cooked. We ate a lot of fry bread and corn soup. If anyone has the corn soup recipe, I'd love to have it.
ReplyDeletethat looks yummy!
ReplyDeleteGoing to make this for lunch one of these days...
ReplyDelete