Navajo Fry Bread Recipe - Indian Fry Bread Recipe: by Cynthia Detterick-Pineda Fry bread is wonderfully lumpy (puffed here and there). It can be served as a dessert or used as a main dish bread. Our family will often take them and stuff them, much like one might use bread or tortilla to dip into their food. Recipe Type: Quick Bread, Native American Cuisine: Southwest, Native American (Indigenous People) Yields: 4 servings Prep time: 15 min Cook time: 8 min Ingredients: 1 cup unbleached flour 1/4 teaspoon salt 1 teaspoon powdered milk 1 teaspoon baking powder 1/2 cup water Vegetable oil for frying Extra flour to flour your hands Preparation: Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. Flour your hands well. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured. Cut the dough into four (4) pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Don’t worry about it being round. As Grandma Felipa would say “it doesn’t roll into your mouth.” In a deep heavy pot, heat the vegetable oil to about 350 degrees F. You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking, baking, and deep frying. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil. Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving. Different ways to eat and serve Indian Tacos: •Eat them as they come out of the fryer •Mix softened butter and honey together and spread it on top •Sprinkle with a cinnamon sugar mixture •Sift powdered sugar on top
Posted on: Wed, 09 Jul 2014 04:09:14 +0000
Trending Topics
Recently Viewed Topics
© 2015