NAVAJO FRY BREAD
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- 2 cups all-purpose flour (traditionally it was made with 4 cups of blue bird flour but you can use any flour you prefer), 1 tablespoons baking powder, 1 teaspoon salt, 3/4 cup warm water, 4 cups vegetable oil for frying
- 1 cup flour, 1/2 tsp. salt, 2 tsp. baking powder, 3/4 cup milk
- 4 cups flour, 1 tbsp. powdered milk, 1 tbsp. baking powder, 1 tsp. salt, 1 1/2 cups warm water, oil for frying
- 2 cups sifted flour, 1/2 tsp. salt, 4 tsp. baking powder, 1 egg, 1/2 cup warm milk
- 2 cups flour, 1 cup buttermilk, 1 tbsp. baking powder, 1/4 tsp. salt
1In the bowl of a food processor, mix the dry ingredients. Stir in 1 tablespoon of the oil and the water, and process until smooth. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.
Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.
In a large saute pan or deep fryer, heat the 6 cups of oil to 360 degrees F. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon. Drain on paper towels and repeat with the remaining dough.
Sprinkle the fried bread with powdered sugar and drizzle with honey, as desired and serve.
2In all of these recipes dry ingredients are mixed together then liquid ingredients are added.Oil for frying is required for each recipe (I just stopped adding it as it was a given) Only the Navaho refrigerate before stretching the dough, Mom used to give each of us our own piece of dough to stretch before she fried it for us.