Basicnavajofrybread Recipes

NAVAJO FRY BREAD

Steps:

• Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl.
• Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
• Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
• Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
• After the resting period, cut the dough into three equal pieces.
• Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick.
• With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart. In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
• The melted fat should be about 1 inch deep, add more lard if necessary.
• Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula.
• The bread will puff slightly and become crisp and brown.
• Drain on paper towels and serve warm.

NAVAJO FRY BREAD - TRADITIONAL

Steps:

• Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water and work it in, adding more water a little at a time, if needed.
• Knead by hand until soft but not sticky. Form the dough into a round ball, cover and let stand for about 30 minutes. Shape into 2" balls.
• Heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
• Flatten each ball of dough by patting and stretching into a pizza shape. Carefully place the dough into the hot oil.
• Fry until edges of the bread are golden and turn to cook the other side. Makes 4-5 pieces.
• Layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make Navajo (or Indian) Tacos
• Fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. Many Navajo cooks prefer to use "Bluebird" a high-gluten flour, in this recipe. Variations: The Navajo Nation in Window Rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.

BASIC NAVAJO FRY BREAD

Steps:

• Combine dry ingredients in a bowl.
• Cut in the shortening until it resembles crumbs.
• Slowly add water and mix thoroughly until you have a good dough.
• Knead the dough for a few minutes.
• Use flour when needed and break off pieces about the size of a golf ball.
• You flatten these balls to about pancake size and fry in hot oil.
• I don't remember the reason why but the Indians poke a hole in the center of the dough before frying.
• When they are golden, drain on paper towels.

NAVAJO FRY BREAD

Steps:

• 1. To make fry bread - in a bowl combine flour, baking powder and salt. Stir in milk and mix until the dough comes together and forms a ball. On floured surface kneed the dough until its smooth. Let rest for 5 minutes.
• 2. Heat oil in a deep skillet (oil should be at least 1 ½" deep) to 365 degrees. Break off ¾ cup sized pieces of the dough and shape into round discs that are about ¼" in thickness. Make a thinner depressed area in the center. Fry the bread (1 piece at a time) in the hot oil until golden brown on both sides. Turn only once. Drain on paper towels.
• 3. Add your favorite toppings

NAVAJO FRY BREAD

Steps:

• Mix dry ingredients together.
• Add warm milk and oil to dry ingredients. Knead until dough is soft and does not stick to the bowl.
• Shape dough into small balls.
• Let sit for 45 minutes. Pat or roll out until dough is about 1/2 to 3/4 inch thick and is round. Make a small hole in the center of the round.
• Heat 6 cups of vegetable oil in a heavy frying pan.
• Carefully put rounds into hot oil one at a time.
• Cook until brown, turn and cook until brown on other side.
• Drain on paper towels.

NAVAJO FRY BREAD II

Steps:

• In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
• Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.