Navajo Fry Bread Recipe
Ingredients
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup of warm water
- 3 cups oil for frying
Directions
- In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Add additional water if needed to make the dough well mixed but not sticky. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
- Divide the dough into 8 equal sections by pinching off golf-ball-sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
- Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain the oil and stick it in a warm oven to stay hot while the other fry bread is cooked.
Can be served in multiple ways:
• With Honey or sprinkled with powdered sugar
• As base with taco meat and toppings (Navajo Tacos)
If you’d like to learn more about this dish, read here: https://www.smithsonianmag.com/arts-culture/frybread-79191/
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