Navajo Fry Bread...?!
so i worked at a Navajo Taco Stand for a little while and now I really want to make me a fry bread but I don't remember the recipe!. i know it used powdered milk, salt, flower, baking soda & water!. there might have been more!.!.!. but that is all i remember!. if you guys could help me out that would be amazing :) thank you!.Www@FoodAQ@Com
Answers:
A good Friend of mine from church (And a Navajo Native) Makes this for us twice a year!
Navajo Fry Bread
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!.
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
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!. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball!. NOTE: 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!. NOTE: Don’t worry about it being round!. As Grandma Felipa would say “it doesn’t roll into your mouth!.”
Heat the vegetable oil to about 350 degrees F!. NOTE: You can check 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 fryer!.
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 about 3 to 4 minutes!.
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!.Www@FoodAQ@Com
Navajo Fry Bread
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!.
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
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!. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball!. NOTE: 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!. NOTE: Don’t worry about it being round!. As Grandma Felipa would say “it doesn’t roll into your mouth!.”
Heat the vegetable oil to about 350 degrees F!. NOTE: You can check 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 fryer!.
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 about 3 to 4 minutes!.
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!.Www@FoodAQ@Com
Navajo Fry Bread --
INGREDIENTS
2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk
DIRECTIONS
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!.
**************************************!.!.!.Www@FoodAQ@Com
INGREDIENTS
2 cups oil for frying
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk
DIRECTIONS
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!.
**************************************!.!.!.Www@FoodAQ@Com
NAVAJO & PUEBLO INDIAN FRY BREAD
Yield: 1 Servings
4 c White flour
1 tb Baking powder
1 ts Salt
1 1/2 c Warm water
1 c Lard for frying (or your
-choice of oil)
Mix dry ingredients together!. Add warm water to dry ingredients!. Knead
until dough is soft and elastic and does not stick to bowl!. (If
necessary, add a little more warm water!. ) Shape dough into balls the
size of a small peach!. Let these sit for 15 minutes!. Pat out a bit,
pinch edges and then pat back and forth by hand until dough is about
1/2 to 3/4" thick and is round!. Make a small hole in the center of
the round!. Melt lard in a heavy frying pan!. Carefully, put rounds
into hot fat, one at a time!. Brown on both sides!. Drain on paper
towels!. Serve hot!.Www@FoodAQ@Com
Yield: 1 Servings
4 c White flour
1 tb Baking powder
1 ts Salt
1 1/2 c Warm water
1 c Lard for frying (or your
-choice of oil)
Mix dry ingredients together!. Add warm water to dry ingredients!. Knead
until dough is soft and elastic and does not stick to bowl!. (If
necessary, add a little more warm water!. ) Shape dough into balls the
size of a small peach!. Let these sit for 15 minutes!. Pat out a bit,
pinch edges and then pat back and forth by hand until dough is about
1/2 to 3/4" thick and is round!. Make a small hole in the center of
the round!. Melt lard in a heavy frying pan!. Carefully, put rounds
into hot fat, one at a time!. Brown on both sides!. Drain on paper
towels!. Serve hot!.Www@FoodAQ@Com
Basic Fry Bread Recipe - 2 variations
--------------------------------------!.!.!.
Version #1
2 cups Flour
1 tsp!. Salt
3 tsp!. Baking Powder
1 cup Water
Version #2
3 cups Flour
1 tsp!. Salt
1 tbs!. Baking Powder
1 1/2 cup water
1 tbs!. Shortening (cut in)
Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes!.
Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch!. (In some tribal traditions a hole is always made in the center which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides!. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top!.) Drain bread well and pat with paper towel to remove excess oil!. Keep covered in a bowl while cooking to keep bread warm!.
Serving - Usually eaten like bread with soup, stew or posole
Variations - Eat with honey, powdered sugar, cinnamonWww@FoodAQ@Com
--------------------------------------!.!.!.
Version #1
2 cups Flour
1 tsp!. Salt
3 tsp!. Baking Powder
1 cup Water
Version #2
3 cups Flour
1 tsp!. Salt
1 tbs!. Baking Powder
1 1/2 cup water
1 tbs!. Shortening (cut in)
Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes!.
Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch!. (In some tribal traditions a hole is always made in the center which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides!. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top!.) Drain bread well and pat with paper towel to remove excess oil!. Keep covered in a bowl while cooking to keep bread warm!.
Serving - Usually eaten like bread with soup, stew or posole
Variations - Eat with honey, powdered sugar, cinnamonWww@FoodAQ@Com
Are these the ones that are used to make Indian Tacos!? I am glad you asked, you have made me want them too!Www@FoodAQ@Com