Navajofrybread Recipes

NAVAJO FRY BREAD I

Steps:

• In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
• Cover with a towel and set aside for 2 hours.
• Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly.
• Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks.
• Cut bread into wedges. Serve warm.

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.

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

NAVAJO FRY BREAD RECIPE - (4.1/5)

Steps:

• 1. Mix together dry ingredients. Add shortening and rub mixture with fingers until coarse crumbs form. Add water and stir with a fork until dough clings together. Cover dough with towel and allow to set and rise, about 30-45 minutes. 2. Put on lightly floured board, and knead dough until smooth, 2-3 minutes. Divide dough into 6 equal portions and keep covered with plastic wrap. Shape each portion of dough into a ball, then pat out on a floured board into about a 6-7 inch round. Note: getting the round as thin as possible will make the final product lighter and fluffier. Thick rounds = heavy, dense frybreads. 3. Make a little hole in the center of each round to ensure even cooking. 4. Heat shortening to 365F. Deep fry each round in shortening, turning 3 times: once when the bread is browning, again when the second side is as brown as you desire, and finally when the bread is done. Makes 4 servings. Each serving = 5 Weight Watchers points (NOTE: this value is for the dough ONLY! It does not include any oil used in deep frying.)

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.

NAVAJO FRY BREAD

Steps:

• 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. 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.