Navajo Fry Bread Traditional Food

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 ( 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).

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.

NAVAJO FRY BREAD

Steps:

• Mix dry ingredients together.
• Add warm milk and oil to dry ingredients. Knead until dough is soft and does not stick to the bowl.
• Shape dough into small balls.
• Let sit for 45 minutes. Pat or roll out until dough is about 1/2 to 3/4 inch thick and is round. Make a small hole in the center of the round.
• Heat 6 cups of vegetable oil in a heavy frying pan.
• Carefully put rounds into hot oil one at a time.
• Cook until brown, turn and cook until brown on other side.
• Drain on paper towels.

FRY BREAD

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes., Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. , In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

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 FRY BREAD

Steps:

• 1. To make fry bread - in a bowl combine flour, baking powder and salt. Stir in milk and mix until the dough comes together and forms a ball. On floured surface kneed the dough until its smooth. Let rest for 5 minutes.
• 2. Heat oil in a deep skillet (oil should be at least 1 ½" deep) to 365 degrees. Break off ¾ cup sized pieces of the dough and shape into round discs that are about ¼" in thickness. Make a thinner depressed area in the center. Fry the bread (1 piece at a time) in the hot oil until golden brown on both sides. Turn only once. Drain on paper towels.
• 3. Add your favorite toppings

NAVAJO FRY BREAD II

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.

FRY BREAD TACOS

Steps:

• Mix dry ingredients; cut in shortening as for pastry. Add water gradually, mixing to form a firm ball. Divide into 12 balls; let rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut 1/2-in.-diameter hole in center of each circle. , Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil; fry each side for 1 minute or until puffed and golden. Drain; serve warm with butter, honey and fresh lemon juice. , To make taco, cook the beef, onion and seasonings over medium heat until no longer pink; drain. Stir in beans; cook 5 minutes. Place fry bread on a baking pan; spread each bread with 1/2 cup taco mixture. Sprinkle with cheese and chilies. , Bake at 350° until cheese is melted. Serve with lettuce, tomato and salsa.

NAVAJO FRY BREAD I

Steps:

• In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
• Cover with a towel and set aside for 2 hours.
• Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly.
• Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks.
• Cut bread into wedges. Serve warm.