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| Name: | Navajo Fry Bread | Contributor: | Rolland Waters |
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| Description: | traditional basic recipe | Posted: | 1995-09-13 |
| Key words: | Ethnic | Category: | Appetizers |
| ID: | 692 | Updated: | 2006-04-02 15:03:55 |
| Ingredients: | 1 c flour
1 tsp salt 1 Tbsp powdered milk 1 tsp baking powder 1/2 c warm water oil for deep frying |
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| Preparation: | Sift dry ingredients; add the water. Stir with a fork till gathered
into a mass. With floured hands, pat lightly in the bowl till it is coated with flour and sticky inside. Heat one inch oil to 350. Cut dough in four pieces. With heavily floured hands, turn and pat each til 1/4" thick and six to seven inches across. Deep-fry, turning only once till gold and puffy. Drain and serve at once. |
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| Notes: | From Volkswagen World
Rolland's modifications: I use milk rather than the water/powdered milk. I haven't made it in a while; I might have used a little less milk (which would have been 1% or 2%) and hot water to get the temperature up. I know I used less salt, probably only 1/4 teaspoon. I also fried it in only about 1/2" oil, which worked fine. It's best when eaten really hot, especially with butter and honey. |
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