Indian Navajo Fry Bread Recipes

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.

NAVAJO FRY BREAD II

Steps:

• In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
• In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
• Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.

NAVAHO INDIAN FRY BREAD

Steps:

• Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
• Sift flour, baking powder, powdered milk, and salt together in a large bowl. Pour water over flour mixture and stir until a sticky dough forms. Form dough into a ball using floured hands.
• Fry the dough in the hot oil until browned, 3 to 4 minutes per side. Transfer fry bread to a paper towel-lined plate to drain.

INDIAN ( NAVAJO ) FRY BREAD

Steps:

• Heat oil in skillet til hot over med-high heat.
• In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
• mix into ball of dough.
• give about 10 minutes for the dough to rise.
• shape into discs.
• fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).

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.

FRY BREAD

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 30 minutes., Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. , In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.

NAVAJO FRY BREAD RECIPE - (4.1/5)

Steps:

• 1. Mix together dry ingredients. Add shortening and rub mixture with fingers until coarse crumbs form. Add water and stir with a fork until dough clings together. Cover dough with towel and allow to set and rise, about 30-45 minutes. 2. Put on lightly floured board, and knead dough until smooth, 2-3 minutes. Divide dough into 6 equal portions and keep covered with plastic wrap. Shape each portion of dough into a ball, then pat out on a floured board into about a 6-7 inch round. Note: getting the round as thin as possible will make the final product lighter and fluffier. Thick rounds = heavy, dense frybreads. 3. Make a little hole in the center of each round to ensure even cooking. 4. Heat shortening to 365F. Deep fry each round in shortening, turning 3 times: once when the bread is browning, again when the second side is as brown as you desire, and finally when the bread is done. Makes 4 servings. Each serving = 5 Weight Watchers points (NOTE: this value is for the dough ONLY! It does not include any oil used in deep frying.)