Authenticindiantacofrybread Recipes

AUTHENTIC INDIAN TACO FRY BREAD

Steps:

• YEAST MIXTURE: Mix the first 3 ingredients and let rest for 10 minutes.
• BATTER MIXTURE: In a separate mixing bowl, combine the remaining ingredients except for the 12 cups of flour. Mix well.
• Add yeast mixture to batter.
• Add 12 cups of flour. Mix well. Dough does not have to be kneaded, but should be well-mixed and should rest for awhile. I've found that if you let it double in size, it's even softer and easier to work with.
• Form into small "pats," depending on the size you're looking for. Roll or stretch until thin (this dough really puffs up when fried). Fry until golden brown and cooked through.
• Top with your favorite toppings. We top with hamburger, refried beans, shredded lettuce, tomato, salsa, and sour cream. They're also WONDERFUL with honey butter.
• If you don't eat them all the first day, you can keep the dough in the fridge and fry it up in the next day or two. Enjoy!

INDIAN FRY BREAD

Steps:

• Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
• Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
• After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

NATIVE AMERICAN FRYBREAD (INDIAN FRYBREAD WITH INDIAN TACO RECIPE)

Steps:

• Place the flour, baking powder, salt and sugar in a bowl, and mix lightly.
• Pour in ¾ of the warm water, stirring with a wooden spoon as you do so.
• Mix it all with the spoon, until you get a soft dough that comes away from the bowl. Add more water if you need it, stop as soon as the dough comes away from the bowl. You'll have a fairly soft, sticky dough.
• Sprinkle some flour over the dough, cover with clingfilm and leave to rest for 30 minutes.
• Flour your work surface liberally and tip the sticky dough onto it.
• Dust your hands with some flour and flatten the dough slightly. Divide it into 8 parts. Take 2 tiny, tiny pinches of the dough and set aside to test the oil later.
• Take one piece and either roll out with a rolling pin or use your fingers to flatten out to about 15cm (6 inches) in diameter. The thinner the dough, the less chewy and crispier the frybread will be.
• Place the flattened bread onto a floured plate and rub some flour over it. Then cover with a damp tea towel. Move on to the next portion, and repeat the process. Pile your dough onto each other, being sure to dust each bread with flour to stop from sticking. And be sure to cover with the damp cloth to stop them from drying out.
• Heat the oil in a wok or frying pan on medium-high heat, making sure that it's about 1½ cm (½ an inch) high.
• Double line a plate with kitchen paper to soak up excess oil, and set aside.
• When the oil is shimmering, drop in a tiny piece of dough. If it comes up immediately, you know the oil is hot enough. If not, repeat in a minute or two.
• Flip your pile of frybreads over, so we will start with the first one we rolled out. This is the one that has had the most resting time, which means that the gluten has had a chance to relax.
• Pick the bread up, dust off excess flour by transferring it from hand to hand a couple of times, then slowly slip it into the hot oil. It will begin to puff up immediately. Cook for 1 minute, then flip over to the other side. Cook until a golden brown colour, then lift and place on the paper lined plate.
• Repeat with the rest of the breads. Serve with taco and topping or the cinnamon sugar.
• Chop up the onion.
• Heat the oil on medium heat and fry the onion for 1 minute.
• Increase the heat to medium-high and add the mince. Brown the mince for 2 minutes, breaking it up with a spatula.
• Tip in the taco seasoning ingredients and fry for 30 seconds.
• Add the sundried tomato paste and stir to mix.
• Add the water and mix well. Cook on low heat for 10 minutes, until the water is all gone and you have a dry mix. Finish off with the black pepper.
• Mix the sugar and cinnamon together.
• If making Indian taco, just pile the frybread with the meat, followed by the taco topping of your choice: cheese, lettuce, tomatoes, etc.
• If having it sweet, just sprinkle as much of the cinnamon sugar as you fancy.

NATIVE AMERICAN FRY BREAD

Steps:

• Mix flour, sugar, baking powder, and salt together in a large bowl. Make a well in the center of the mixture.
• Dissolve yeast in the warm water in a small bowl. Pour into the middle of the flour mixture. Mix together lightly and rapidly until dough is moist and soft. Allow dough to rise slightly, 15 to 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pinch off a 2-inch piece of dough with well-floured fingers. Stretch it into a round 5 to 6 inches in diameter, working in more flour if needed.
• Deep-fry dough until golden brown, about 2 minutes per side. Drain on paper towels. Repeat with remaining dough.

INDIAN FRY BREAD TACOS

Steps:

• In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour., In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm., Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. , In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.

INDIAN FRY BREAD

Steps:

• Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
• Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
• Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Steps:

• In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
• Mix together dry ingredients in a large bowl; *see note about salt.
• Gradually add warm milk and mix to make a soft dough.
• When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
• Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
• Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
• Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
• You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.