. . . . . . . . . 
"Fry bread recipes are pretty simple, with just subtle differeces from family to family. You can use it in so many different ways. Eat it plain. Put beans and meat on top for a Indian Taco. Spread butter and honey on it for a breakfast bread. And my favorite; add some sugar to the mix. Serve warm with butter, powdered sugar, cinnamon then top with vanilla ice-cream."
. . . . . . . . . NAVAJO FRY BREAD 1
. . . . . . . . .Classic Native American Fry Bread!
4 cups all purpose flour
1 Tbl. double-acting baking powder
1 tesp. salt
1 1/2 cups warm water
1 cup vegetable shortening
In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough.
Let the dough stand, covered with a kitchen towel, for 15 minutes.
Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds.
Poke a hole with a finger through the center of each round so that the breads will fry evenly.
In a large heavy skillet heat the shortening over moderately high heat
until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain.
Yield: 8 fry breads
. . . . . . . . .NAVAJO FRY BREAD 2
. . . . . . . . ."Another Classic Native American Fry Bread"
1 cup white flour
1/2 cup whole wheat flour
1 Tbl. sugar
1/2 tesp. baking powder
1/4 tesp. salt
1/2 cup honey
vegetable oil
Mix dry ingredients.
Add water to dry ingredients, mix well.
Knead dough on a floured board till it becomes elastic.
Let dough rest 10 minutes, covered.
Roll out dough till it is 1/2 inch thick.
Cut into squares or circles.
Deep-fry at 370F till golden brown; drain on paper towels.
Drizzle with honey and serve.
Yield: 8 fry breads
. . . . . . . . .FRY BREAD 3
. . . . . . . . .Another Traditional Recipe for Fry Bread
4 cups white flour
1/2 tesp. salt
1 Tbl. baking powder
Combine all ingredients.
Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky.
Shape dough into balls the size of a small peach.
Shape into patties by hand; dough should be about l/2 inch thick.
Make a small hole in the center of the round.
Fry one at a time in about l inch of hot lard or shortening in a heavy pan.
Brown on both sides.
Drain on paper towels and serve hot with honey or jam.
. . . . . . . . .NAVAJO FRY BREAD 4
. . . . . . . . .Another Traditional Fry Bread
1 cup flour
1 tesp. baking powder
1/4 cup powdered milk
1/4 tesp. salt
warm water
Combine the ingredients and slowly add enough warm water to form dough.
On a lightly floured surface, knead dough until it is smooth soft and not sticky.
Cover and let rest one hour.
Shape into small balls and pat into flat circles about 1/4-1/2 inch thick.
Set aside.
In skillet, heat 1/2 inch vegetable oil.
Brown dough circles on each side and drain on paper towels.
"Serve with chile beans and your favorite taco toppings for Navajo Tacos."
. . . . . . . . .SWEET FRY BREAD
. . . . . . . . .Has sugar and honey in the mix
1 cup white flour
1/2 cup whole wheat flour
1 Tbl. sugar
1/2 tesp. baking powder
1/4 tesp. salt
1/2 cup honey
vegetable oil
Mix dry ingredients.
Add water to dry ingredients, mix well.
Knead dough on a floured board till it becomes elastic.
Let dough rest 10 minutes, covered.
Roll out dough till it is 1/2 inch thick.
Cut into squares or circles.
Deep-fry at 370F till golden brown; drain on paper towels.
Drizzle with honey and serve.
SERVES: 4
RETURN TO
AMERICAN INDIAN RECIPES
|