Wednesday, September 16, 2009

Navajo Fry Bread

Navajo Fry Bread

1 1/2 cups warm water
2 Tbsp sugar
2 Tbsp yeast
1 1/2 Tbsp canola oil
1 tsp salt
about 3 cups of white bread flour ( you may need just a little bit more flour)

In a mixer, combine water, sugar, and yeast. Allow it to rest for a few minutes to make sure the yeast is activated. Add oil and salt. Add the flour and mix with a dough hook to combine. The dough should be a little tacky still. Cover with a damp towel and let rise for about 30-45 minutes. Put dough on a floured surface, and cut into equal pieces (usually 8-10 balls of dough).

Begin with a ball of dough and with a rolling pin, flatten out the dough until it is about 1/4 of an inch thick. It doesn't have to be a perfect circle (my kids like rectangles personally).

In a large fry pan on the stove, heat a little canola oil. When the dough starts to bubble it is about time to flip. It should be golden brown.

After it is cooked on both sides, drain on a paper towel and enjoy!

This fry bread is a great substitute for tortillas. You could do Tacos as well as Chicken, Beef or Pork Fajitas.


Wendy said...

Deb. I looooove fry bread. Can't have it very often anymore, but I love you for posting your recipe.

Hugs. ♥

Wendy said...

By the way, I wanted to tell you I loved the step by step pictures in this post...

Rebekah said...

Oh, you are awesome. Thank you for posting this--and putting the step by step.