San Juan County Fry Bread
Yield
8 - 12 servingsPrep
40 minCook
5 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3-5 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 2 | teaspoons |
salt
|
|
| 2 | cups |
water
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
all-purpose flour
|
|
||
| 3E+1 | ml |
baking powder
|
*
|
| 1E+1 | ml |
salt
|
|
| 473 | ml |
water
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Heat to 375℉ (190℃) 1 inch of oil in a deep skillet.
Combine 2 cups flour, salt, baking powder, and water.
Mix well.
Stir in enough more flour to make a soft dough.
Turn dough out on a floured surface and knead until smooth and elastic.
Pinch off about a 3 inch ball of dough.
Flatten dough with hands and stretch into a 7 to 8 inch circle about ¼ inch thick.
Fry in hot oil until light golden brown, turn and brown opposite side.
Drain on paper towels.
Serve with stew (mutton is best), jam/jelly, or with honey and butter.
