Thursday, April 17, 2008

navajo fry bread

I found this on the internet tonight and made it to serve the crock pot chicken tacos on (recipe above). It was relatively easy to make and quick. Next time I make the, I think they'll be even better. Very very tasty though. I could see making these and putting a can of chili and cheese over it, or making a dessert with them...maybe with cinamon & sugar or powdered sugar. There are a lot of options with this fry bread. Have fun!

Recipe from: Cynthia Detterick-Pineda

2 cup unbleached flour
¾ teaspoon salt
2 teaspoon powdered milk
2 teaspoon baking powder
1 cup water
Vegetable oil for frying

1. 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.

2. 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.

3. Cut the dough into four (6) 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. It doesn't need to roll into your mouth!

4. Heat the vegetable oil to about 350 degrees. 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.

5. 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 only a minute or so.

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.

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