Sonoran Fry Bread
Yield
1 batchPrep
15 minCook
15 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | tablespoon |
cumin seeds
ground toasted |
|
| 1 | cup |
water
warm |
|
| 8 | cups |
vegetable oil
for frying |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 15 | ml |
cumin seeds
ground toasted |
|
| 237 | ml |
water
warm |
|
| 1.9 | l |
vegetable oil
for frying |
|
Directions
Mix flour, baking powder, salt, pepper and cumin.
Slowly add water until dough forms; it should be soft but not sticky.
Knead gently.
Let rest 15 minutes.
Heat oil to 375℉ (190℃).
Roll dough out ½ inch thick and pull off 3-inch square or round pieces.
Drop into hot oil, a few at a time, and let cook until they float to the top.
Remove with slotted spoon.
Drain.
Serve as a snack, with a salad or a meal.
