Navajo Fry Bread
I had my first Navajo Fry Bread in Santa Fe. I was walking around a native american cultural event near the center of town and all of a sudden there was a line of vendors selling food.I had just recently moved to New Mexico from Connecticut and had never seen nor heard of Navajo Fry Bread until I saw people eating these amazing little round fried breads piled with beans, cheese, tomatoes and lettuce. I purchased one and it was so good I had to learn to make these for myself. This soon became one of my favorite dishes so I had to include the recipe...
This is a real yeast bread that is allowed to rise, then it is baked. But it is still pretty easy to make...give it a try.
In my recipes I use the following abbreviations:- 't' refers to teaspoon
- 'T' refers to tablespoon
- 'c' means cup
- '#' means pound
- 'oz' means ounce
Here it is: | Navajo Fry Bread |
|---|
| | | This makes 12 servings of bread | | | | 1 package dry bread yeast | | 6 c flour | | 2.5 c warm water | | 3 T sugar | | 2.5 t salt | | 3 T shortening | | | | In a large mixing bowl, add in the flour and sprinkle the yeast on top of the flour. Heat up the water until it is feels slightly warm when you stick your finger in it. | | | | Stir the water into the flour/yeast with a fork. Coat your hands with flour and knead the dough ball for a couple minutes. Place a towel damp with warm water over the bowl and let the dough rise in a warm, draft-free spot for 30 minutes. | | | | Pinch off a small lemon sized piece of dough from the dough ball and roll out thin with a flour coated rolling pin. It should be just about big enough around to cover the bottom of a skillet. Keep doing this until you have approximately 12 round bread 'pancakes'. | | | | Heat the shortening or some oil in a skillet and fry both sides of each bread on low heat until brown. Salt each bread and serve with a combination of beans, cheese, lettuce and tomatoes. Enjoy. | | |
Return to New Mexican Food from Navajo Fry Bread Page
Return Home
|
