NAVAJO FRY BREAD I
A traditional Native American bread. Great served with honey, jam, or butter.
Provided by Cherryl Rogers
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
- Cover with a towel and set aside for 2 hours.
- Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly.
- Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks.
- Cut bread into wedges. Serve warm.
Nutrition Facts : Calories 543.4 calories, Carbohydrate 47 g, Cholesterol 34.9 mg, Fat 34.2 g, Fiber 1.4 g, Protein 10.7 g, SaturatedFat 13.3 g, Sodium 1069.5 mg, Sugar 7.9 g
NAVAJO FRY BREAD II
As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes
Time 40m
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g
NAVAJO FRY BREAD - TRADITIONAL
This recipe for Navajo Fry bread is from the Rough Rock Demonstration School in Rough Rock AZ. The Navajo people developed this to use the commodities they received from the government. In some recipes you will find that dry milk is also used. Lard was the original fat used to fry the bread.
Provided by Colorado Lauralee
Categories Beans
Time 49m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water and work it in, adding more water a little at a time, if needed.
- Knead by hand until soft but not sticky. Form the dough into a round ball, cover and let stand for about 30 minutes. Shape into 2" balls.
- Heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
- Flatten each ball of dough by patting and stretching into a pizza shape. Carefully place the dough into the hot oil.
- Fry until edges of the bread are golden and turn to cook the other side. Makes 4-5 pieces.
- Layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make Navajo (or Indian) Tacos
- Fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. Many Navajo cooks prefer to use "Bluebird" a high-gluten flour, in this recipe. Variations: The Navajo Nation in Window Rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.
Nutrition Facts : Calories 1435.3, Fat 72.4, SaturatedFat 25.2, Cholesterol 59.6, Sodium 1624.8, Carbohydrate 154.3, Fiber 14.6, Sugar 6.5, Protein 44.2
NAVAJO FRY BREAD
Make and share this Navajo Fry Bread recipe from Food.com.
Provided by Morton Design Graph
Categories Breads
Time 2h40m
Yield 3 (8 inch round) breads
Number Of Ingredients 7
Steps:
- Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl.
- Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
- Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
- Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
- After the resting period, cut the dough into three equal pieces.
- Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick.
- With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart. In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
- The melted fat should be about 1 inch deep, add more lard if necessary.
- Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula.
- The bread will puff slightly and become crisp and brown.
- Drain on paper towels and serve warm.
Nutrition Facts : Calories 1856.1, Fat 166.8, SaturatedFat 66.5, Cholesterol 172.9, Sodium 794.6, Carbohydrate 72.6, Fiber 2.3, Sugar 8.4, Protein 14.2
NAVAJO FRY BREAD RECIPE - (4.1/5)
Provided by Chez_Alexander
Number Of Ingredients 6
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.)
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