Pueblo fry bread

Yield: 48 servings

Measure Ingredient
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons lard/shortening
¾ cup water
1 oil for frying

Sift together flour, baking powder, and salt into large bowl. Cut in lard and mix with hands until mixture resembles cornmeal. Stir in warm water to make a dry dough. Knead until smooth, about 5 minutes. Cover dough with plastic wrap and let stand for 30 minutes. Roll out dough about ¼ inch thick on a lightly floured surface. Cut into 3 inch squares. Pour oil about 3 inches deep into a fryer and hea to 400. Carefully drop dough squares a few at a time into hot oil. They will immediatly puff up. Turn to brown other side. Drain on paper towels.

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