Navajo and Pueblo Indian Fry Bread
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Saved in 17 recipe boxes and 11 cookbooks
Saved in 17 recipe boxes and 11 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 4 | cups | flour, all-purpose | |
| 1 | tablespoon |
baking powder |
|
| 1 | teaspoon | salt | |
| 1 1/2 | cups | water | warm |
| 1 | cup | lard | for frying, (or your choice of oil) |
Directions
Mix dry ingredients together.
Add warm water to dry ingredients.
Knead until dough is soft and elastic and does not stick to bowl.
(If necessary, add a little more warm water).
Shape dough into balls the size of a small peach.
Let these sit for 15 minutes.
Pat out a bit, pinch edges and then pat back and forth by hand until dough is about 1/2 to 3/4 inch thick and is round.
Make a small hole in the center of the round.
Melt lard in a heavy frying pan.
Carefully, put rounds into hot fat, one at a time.
Brown on both sides.
Drain on paper towels.
Serve hot.
First published: 1996-01-27 last updated: 2012-05-06
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