NAVAJO FRY BREAD
·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
How to Make NAVAJO FRY BREAD
- In 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.
- In 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.