Indian Navajo Fry Bread Food

NAVAHO INDIAN FRY BREAD

Steps:

• Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
• Sift flour, baking powder, powdered milk, and salt together in a large bowl. Pour water over flour mixture and stir until a sticky dough forms. Form dough into a ball using floured hands.
• Fry the dough in the hot oil until browned, 3 to 4 minutes per side. Transfer fry bread to a paper towel-lined plate to drain.

NAVAJO TACOS (INDIAN FRY BREAD)

Steps:

• In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
• Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
• Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.
• In a large skillet, heat the oil over medium-high heat, then add the onions and cook for 2-3 minutes, just until they begin to soften. Add the meat and brown with the onions.
• When the meat is no longer pink, add all of the spices, kidney beans, tomatoes, and chilies, and decrease the heat to medium-low. Stir everything together, then cover and simmer for 10 minutes, then use to top Indian fry bread for Navajo tacos.
• Add any toppings you like to the base of fry bread and taco mixture, piling it high.

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.

INDIAN FRY BREAD

Steps:

• Mix the flour, baking powder and salt together.
• Add the water and knead the dough until soft.
• Roll the dough until 1/4 inch thick, then cut out rounds 4 inches in diameter.
• Fry the bread in 2 to 3 inches of hot oil until puffed and browned on both sides.
• Serve with honey, or powdered sugar or cinnamon sugar.

INDIAN ( NAVAJO ) FRY BREAD

Steps:

• Heat oil in skillet til hot over med-high heat.
• In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
• mix into ball of dough.
• give about 10 minutes for the dough to rise.
• shape into discs.
• fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).

INDIAN FRY BREAD (NAVAJO TACOS)

Steps:

• Combine flour, baking powder, and salt in a large bowl. Pour in milk; mix thoroughly. Pour in warm water gradually, kneading dough until soft but not sticky. Cover with plastic wrap and let dough rest, about 15 minutes.
• Pinch off egg-shaped balls of dough and place on a flat work surface. Roll out into 1/4-inch thick rounds. Make a small hole in the center of each round.
• Melt shortening in a deep fryer or large saucepan. Working in batches, fry dough rounds in hot shortening until bubbly and golden, 1 to 2 minutes per side. Drain on paper towels.

INDIAN FRY BREAD

Steps:

• Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
• Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
• After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

INDIAN FRY BREAD

Steps:

• Combine the 3 cups of flour, baking powder and salt.
• Add 1/4 cup milk and blend thoroughly.
• Add the 1-1/2 cups of warm water, a little at a time, and knead the dough until it is soft but not sticky.
• Place in a lightly oiled bowl, cover and let stand about 15 minutes.
• Pull off egg-sized balls of dough and roll into balls.
• Flatten the balls into circles about 1/4" thick.
• Punch a hole in the center of each flattened dough so it will puff.
• Fry in a heavy skillet in oil until bubbles appear.
• Turn bread over and fry until golden brown.
• Remove fry bread and place on paper towels for about 1 minute.
• Serve hot.
• You can bite or tear a piece off of the corner and pour in honey or dip breads in con queso dip or use to make Indian tacos (these are made by topping hot breads with taco meat, shredded lettuce, diced onion, diced tomatoes and shredded cheese).
• You can also top with sour cream and salsa.
• (If you want to try the Indian tacos I suggest that you make the balls larger than the called for egg size).
• These kind of tacos have to be eaten with a fork!
• They are delicious!

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.