The recipe is found here: http://whatscookingamerica.net/History/NavajoFryBread.htm
She also includes an interesting history about it, so check it out! :)
Here's the recipe:
Navajo Fry Bread Recipe - Indian Fry Bread Recipe
by Cynthia Detterick-Pineda
by Cynthia Detterick-Pineda
Fry bread is wonderfully lumpy
(puffed here and there). It can be served as a
dessert or used as a main dish bread. Our family
will often take them and stuff them, much like one
might use bread or tortilla to dip into their food.
Ingredients:
1 cup unbleached
flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Preparation:
Sift together the
flour, salt, powdered milk, and baking powder into a
large bowl. Pour the water over the flour
mixture all at once
and stir the dough with a fork until it starts to
form one big clump.
Flour your hands.
Using your hands, begin to
mix the dough, trying to get all the
flour into the mixture to form a ball. NOTE: You want to mix this well,
but you do NOT want to knead it. Kneading it will
make for a heavy Fry Bread when cooked. The inside of the dough ball
should still be sticky after it is formed, while
the outside will be well floured.
Cut the dough into four
(4)
pieces. Using your floured hands, shape,
stretch, pat, and form a disk of about 5 to 7 inches
in diameter.
NOTE: Don’t worry about it being round. As Grandma Felipa
would say “it doesn’t roll into your mouth.”
Heat the vegetable oil to about 350
degrees F. NOTE: You can check by either dropping a small piece of
dough in the hot oil and seeing if it begins to fry, or by
dipping the end of a wooden spoon in and seeing if
that bubbles. Your oil should be about
1-inch deep in a large
cast-iron
skillet or other
large fryer.
Take the
formed dough and gently place it into the oil, being
careful not to splatter the hot oil. Press down on the dough as it
fries so the top is submersed into the hot oil. Fry
until brown, and then flip to fry the other side. Each
side will take about 3 to 4 minutes.
Indian
Fry Bread
can be kept warm in a 200 degree F. oven for up to 1
hour. They refrigerate well and can be reheated in a
350 degree F. oven for 10 to 15 minutes before serving.
Indian Taco Recipe:
Indian
fry bread is the foundation of a popular dish called Indian
Tacos. Originally known as Navajo Tacos, they have been adopted by
other tribes. The Navajo taco was voted the State Dish of Arizona in
a 1995 poll conducted by the Arizona Republic newspaper.
Indian tacos
are the universal modern powwow food (see below). They are also popular
attractions at many fairs, festivals, and outdoor summer shows held
in the southwest. People will line up to wait their turn to buy some
freshly made tacos.
Indian
tacos are a combination of beans or ground beef, chopped lettuce,
sliced tomato, shredded Cheddar cheese, and optional green chile
atop plate-sized rounds of crispy Navajo or Indian fry bread. No
plates or silverware are need, as you just fill the fry bread with
your desired filling, roll it up, and eat.
Indian Taco Recipe - How To Make Indian Tacos
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe on right)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)
In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.
Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.
Makes 4 servings.
There are some cool photos of and Indian pow wow on the site too: http://whatscookingamerica.net/History/NavajoFryBread.htm
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