Monday, October 18, 2010

Fry Bread

Now know that Ann doesn't like it but my family does and tonight Leah helped make it! My favorite mix is: Wooden Knife ( but here are 2 other recipes. I've made them both and like them.

Basically you make the dough:

Then you pull it flat (or you can roll it, but it's fry bread and suppsed to look funky) and drop it into hot oil:

Then get it to the table and try to get yourself there quick so you actually get some!

The easy recipe:

1 1/4 tsp. baking powder
3 c. flour
1/2 tsp. salt
1 1/3 cups warm water

Mix the dry ingredients together. Add warm water and knead until dough is soft but not sticky (depending on the say, you might have to add a little more flour). Let rest for 10 minutes. Stretch and pat dough until thin. Tear off one pice at time, you can poke a hole in the middle and drop into a pan of hot oil or lard. Brown on both sides. Serve hot or warm. You can top it with butter, honey, jam, syrup or use as a base for a sandwich. Or lightly salt it and eat plain!

Navajo Fry Bread (this has dry milk powder so it's a little richer)

(makes roughly 3- 8" rounds or as many blobs as you want)

2 cups flour
1/2 cup dry milk solids (powder)
2 teasppons double acting baking powder
1/2 teas. salt
2 tablespoons lard or vegetable shortening
1/2 cup water

Combine the dry ingredeints in a deep bowl. Add the 2 tablespoons lard/shortening and, with your fingers, rub the flour and fat together until the mixture resembles flakes of course meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a towel and let the dough rest for about 2 hours.
After the resting period, cut the dough into three equal pieces. The, on a lightly floured board, roll each piece into a rough circle about 8" in diameter and 1/4" thick. With a small knife, cut two 4-5" long parallel slits completely through the dough down the center, spacing the slits about 1" apart.
Heat the oil or lard until very hot but not smoking (about 1"deep) Fry the breads one at a time about 2 minutes on each side until puffed, crispy and browned. Drain on paper towels and serve warm.

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