Navajo and 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. 980
for frying, (or your choice of oil)
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.