Thursday, October 4, 2012

Navajo Fry Bread

These little fry breads are the perfect addition to your recipe index!
SO easy to make, and they taste fantastic!  We had ours piled with our favorite taco salad toppings.

Navajo Fry Bread

2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 c. water
vegetable oil for frying

Mix dry ingredients together.
Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands well.
Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.
You want to mix well, but do not knead the dough; the inside should still be sticky.

Cut dough into 8 pieces.
Using floured hands, shape, stretch, pat, and form a disk about 5-7" in diameter.

Heat oil to about 350 degrees (I like to use my electric frying pan).
Your oil should be about 1" deep.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil.
Press down on the dough as it fries to the top is submersed into the hot oil.
Fry until brown, and then flip to fry the other side, about 3-4 minutes per side.
Place cooked bread on a cooling rack or paper towels to absorb excess oil.

Pile on the toppings and enjoy!

**Bread can be kept warm in a 200 degree oven for up to 1 hour.  They refrigerate well and can be reheated in at 350 for 10-15 minutes before serving.

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