Navajo fried bread

Yield: 6 servings

Measure Ingredient
\N \N Makes 6 rounds
2 cups White flour
2 teaspoons Baking powder
1 teaspoon Salt
1 tablespoon Lard or shortening
¾ cup Lukewarm water, approx.
\N \N Oil for frying

In a medium-size bowl mix the dry ingredients, stirring thoroughly.

With the tips of your fingers or with a pastry blender cut in lard or shortening until mixture has the texture of corn meal. Slowly add the water, stirring with a fork, using just enough liquid for the dough to hold together. Turn the dough out onto a floured surface and knead gently for about 3 minutes. Cover it with a piece of plastic wrap or towel and let rest for 10 to 15 minutes. Divide the dough into six round balls and let these rest, lightly covered, while you start heating the fat in a frying kettle or electric fryer or skillet. Roll out the first ball of dough to a round 6 to 7 inches in diameter.

Make a 3-inch cut down the center of the circle with a sharp knife.

By now the fat should be hot; if you have a deep-frying fat thermometer test its temperature - it should be about 380 F; if you don't, test with a small pinch of the dough - it should sizzle and float to the top but not darken too quickly. When ready, slip the first round of dough into the hot fat. It will puff up immediately; cook it on one side for a minute or so, then turn it with a slotted spatula and cook on the other. Remove and drain on paper towels and prepare the next round of dough. Watch the fat to make sure it stays hot enough but doesn't start to smoke. The fried bread may be kept warm in a low oven, but it should be eaten as soon as possible, either strewn with shredded lettuce, tomatoes, chilies, cheese, and hot sausage, if you like, or it can be eaten with honey and sprinkled with confectioner's sugar. The Book of Bread From the collection of Jim Vorheis

Submitted By JIM VORHEIS On 10-11-95

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