Navajo Pizza Food
INDIAN FRY BREAD (NAVAJO TACOS)
Best fry bread ever! Can be used as the base for Navajo Tacos, which are layered like tacos: fry bread, cheese, taco meat, cheese, onion, lettuce, tomatoes, etc. My kids also like it with honey or cinnamon and sugar.
Provided by mudmom75
Categories Bread Quick Bread Recipes
Time 27m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 837.5 calories, Carbohydrate 48.6 g, Cholesterol 0.8 mg, Fat 69.1 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 17.3 g, Sodium 368.8 mg, Sugar 0.6 g
NAVAJO PIZZA
Steps:
- Navajo bread, Mix flour, salt, baking powder and water/ milk/ eggs (optional a little teaspoon or so, sugar). Break bread into 3 pieces and roll into pie crust thickness. Deep fry in medium to hot oil. Turn when light brown and cook the other side. Add Sauce & Pizza toppings. Great and very filling. Sauce: In a medium bowl, mix the tomato paste, tomato sauce, oregano, sugar, garlic, to taste. Heat on stove top until it is simmering. Stir often to keep from burning. let simmer for 3 to 5 min. before you spread on to fry bread. Spread liberally on bread then add toppings. Top: ground mutton: fry and drain excess oil. Chop veggies and spread all on top of Pizza sauce I like to put each topping in a separate bowl and layer them on the bread.
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NAVAJO FRY BREAD RECIPE (INDIAN TACOS) - A SPICY PERSPECTIVE
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- For the Navajo Fry Bread: Mix the dry ingredients in a large bowl. Heat the milk and water together. once hot, slowly add in the hot liquid a little at a time, mixing with fingers until it forms a ball that pulls away from sides of the bowl.
- Add more flour or water as needed to form a dough that is not too sticky. Cover and let the dough rest for 10 minutes. Pour 1 inch of oil in a large skillet. Set a thermometer on the edge of the skillet and heat to 375 degrees F.
- Meanwhile, cut the dough into 10 equal pieces. Flatten the balls and gentle stretch out the edges while turning to form a 6-7 inch disks. The thinner the better. (You could also roll them out on a lightly floured board, but pulling the dough is more fun.) Roll them out all at once, so they have a little time to rest before they go in the fry. Restretch them right before placing in the oil if needed.
- Make a tiny hole in the middle of each disk, so the dough doesn't balloon up as it fries. Lay them out in a single layer so they don't stick together.
NAVAJO TACOS - HEATHER LIKES FOOD
Heat shortening in a heavy bottomed pan, using enough to have 2-3 inches of fat in pan. Bring fat to about 380-400 degrees. Break the dough into about golf-ball sized portions and flatten into disks. Carefully lower one disk at a time into the hot fat and cook until golden brown on both sides, flipping halfway through.
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