Traditional
Navajo Fry Bread
Version #1
2 Cups Flour
1 tsp. Salt
3 tsp. Baking Powder
1 cup water
Version #2
3 cups Flour
1 tsp. Salt
1 tsp. Baking Powder
1 1/2 cup water
1 tbs. Shortening (cut in)
Using the ingredients from either version above, mix ingredients and let
sit for 10-15 minutes.
Break off a ball of dough about golf ball size and pat out no thicker
than 1/4 inch. (In some tribal traditions a hole is always made in the
center which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides.
(Oil is hot enough if a small test piece of dough dropped in the oil begins
cooking almost immediately and rises to the top.) Drain bread well and
pat with paper towel to remove excess oil. Keep covered in a bowl while
cooking to keep bread warm.
Serving – Usually eaten like bread with soup, stew or posole
Variations – Eat with honey, powdered sugar, cinnamon.
