Favourite Navajo Fry Bread
This scrumptious bread can be filled with fruit, meat or even cheese! The variety makes it a perfect dinner for a large family.
Yield
12 servingsPrep
20 minCook
5 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| ⅓ | cup |
water
ice cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 79 | ml |
water
ice cold |
|
Directions
Sift flour, baking powder, sugar and salt into a bowl. Work shortening in as pastry.
Add ice water, using only enough to hold dough together.
Divide into 12 even sized pieces and roll to make rounds about 3 to 4 inches.
Place a spoonful of filling, such as taco meat, apples, pumpkin or minced cherries, in center of each.
Moisten edges with cold water.
Fold in half and seal edges by pinching. Fry in hot oil until light brown.
If making fruit filled fry bread, roll the pockets in 1 cup sugar and 1 tablespoon of cinnamon while still hot.
Alternative method: Bake bread pockets at 350℉ (180℃) for about 20 to 25 minutes, then sprinkling with confectioner's sugar.
