Navajo & Pueblo Indian Fry Bread
I have made lots of yeast based naan bread, and finally gave these fry bread a go. It was like a quick version of naan bread, but still had great flavour and texture. I guess when I am in a hurry, this recipe will be my option.
Yield
12 servingsPrep
25 minCook
10 minReady
40 minLow Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
water
warm |
|
| 1 | cup |
lard
for frying, (or your choice of oil) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
water
warm |
|
| 237 | ml |
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 ½ to ¾ 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.
