NAVAJO FRY BREAD II
As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes
Time 40m
Yield 9
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g
PUEBLO OVEN BREAD - NATIVE AMERICAN
This recipe is a slightly modernised version of the traditional Pueblo Oven Bread. Traditionally the bread is cooked in outdoor ovens (hornos) so the recipe has been slightly adapted to accommodate home cooking. This recipe comes from Cooking Post. Time to make doesn't include rising & resting time!
Provided by Um Safia
Categories Yeast Breads
Time 1h55m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Dissolve yeast in 1/4 cup warm water. Mix well and set aside.
- Combine shortening, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture.
- Add 4 cups of four, stirring well after each cup.
- Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk.
- Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds.
- Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.
Nutrition Facts : Calories 1304.9, Fat 6.4, SaturatedFat 1.3, Sodium 593.4, Carbohydrate 274.7, Fiber 9.3, Sugar 35.6, Protein 33.8
NATIVE AMERICAN BREAD
Steps:
- Begin by making an open fire oven with coals.
- In a small bowl, dissolve the yeast in the warm water and let stand for 5 minutes. In a separate large bowl, mix together the flour, salt, and lard. Knead thoroughly, and then add the yeast mixture and continue to knead until it has reached a dough consistency.
- Cover dough with a clean kitchen towel and set in a warm dark place to let rise for 45 minutes.
- Divide dough in half and knead again to remove any air pockets. Place each half in a separate aluminum pan and press the dough down.
- Push the coals and ashes of the fire to one side, but do not put fire out. Place the aluminum pans on the clean ground of the open fire oven, and bake for 45 minutes.
- Slice and serve with butter.
PUEBLO OVEN BREAD
Provided by Food Network
Time 1h20m
Yield about 4 loaves
Number Of Ingredients 5
Steps:
- Soften and dissolve yeast in a little warm water. Mix lard, flour, salt and dissolved yeast in a large bowl. Add warm water a little at time kneading to even out all ingredients. Let dough rise in bowl, covered with a heavy cloth and set near a warm place for approximately 5 to 6 hours.
- After dough has risen, punch down the dough and let rise once more, after the dough has risen a second time, divide the dough, shape into loaves and place in greased loaf pans, cover with a cloth and let rise 1 more time in warm place.
- Preheat the oven to 400 degrees F. Bake for approximately 50 to 60 minutes or until tops are browned and loaves sound hollow when tapped.
NAVAJO FRY BREAD - TRADITIONAL
This recipe for Navajo Fry bread is from the Rough Rock Demonstration School in Rough Rock AZ. The Navajo people developed this to use the commodities they received from the government. In some recipes you will find that dry milk is also used. Lard was the original fat used to fry the bread.
Provided by Colorado Lauralee
Categories Beans
Time 49m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1435.3, Fat 72.4, SaturatedFat 25.2, Cholesterol 59.6, Sodium 1624.8, Carbohydrate 154.3, Fiber 14.6, Sugar 6.5, Protein 44.2
NAVAJO TACOS ON FRY BREAD
This recipe is different than the other recipes posted in that it uses delicious homemade chili beans rather than canned. You have to plan ahead to make this meal, and it takes a bit of work but it is well worth it! It's more of a special occasion meal and is very easily doubled for a larger crowd. My mom made these for us growing up--I think it is originally from Sunset Magazine.
Provided by Al Al
Categories One Dish Meal
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- CHILI: Sort and discard debris from beans and rinse well.
- Place beans in 3-4 quart pot with water; bring to a boil on high heat. Cook uncovered for 10 minutes.
- Remove from heat; cover and let stand for 1 hour. Drain beans and set aside.
- Rinse pot and return to medium-high heat. Add the chopped onion and ground beef and cook till meat is browned.
- Drain the grease and add all remaining ingredients. Bring to a boil on high heat; reduce heat and simmer for 1 1/2 to 2 hours, until beans are tender.
- FRY BREAD: Mix together flour, dry milk, baking powder, and salt. Add shortening and rub mixture with fingers till coarse crumbs form.
- Add water and stir with a fork till dough clings together.
- Knead on a lightly floured surface till smooth (2-3 minutes).
- Divide into 6 portions and keep covered with plastic wrap.
- Shape each into a 6-7 inch circle.
- In a 9x2 inch pan or electric skillet, heat 3/4 inch canola oil to 375 degrees. Fry each piece of dough till it is puffy and golden brown, turning once with tongs.
- Keep warm in 200 degree oven on baking sheets lined with paper towels till ready to serve.
- TO SERVE: Top each piece of fry bread with chili, and as many toppings as you like.
Nutrition Facts : Calories 770.7, Fat 44.5, SaturatedFat 22.9, Cholesterol 128.8, Sodium 1549.3, Carbohydrate 52.2, Fiber 4.1, Sugar 7.9, Protein 42.1
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