Traditional Indian fry bread is a flat dough loaf that miraculously puffs up like tiny pillows of joy when fried or deep-fried. This wonderful, original fried bread can be eaten plain or with a variety of toppings, such as butter and honey, jam, or cinnamon sugar. It is made with basic ingredients.
- all-purpose flour, 1 cup
- Baking powder, 1 1/2 teaspoon
- 14 teaspoon of salt, 2 tablespoons of milk,
- 1/2 cup of vegetable oil for frying
1. In a larger bowl, combine the flour, salt, and baking powder. Once the dough starts to ball up, add the milk and stir. Knead the dough on a lightly dusted surface. Avoid overworking the dough. Once the dough has been worked, place it in a bowl and chill for 30 minutes.
2. In a kettle or big frying pan, heat the oil to 350 degrees. Oil should cover at least one inch of the pan’s bottom.
3. Four equal parts of the refrigerated dough should be taken. lightly dusted with flour. Dough portions the size of baseballs are patted and rolled to a thickness of 1/4 inch. To ensure that the dough will fry flat, make a hole in the center of each disc with your finger or a knife. Cook the dough disc in the oil until golden brown before turning it over and cooking the other side until golden brown. Depending on the oil’s temperature and the thickness of the dough, the baking time is 3 minutes.
4. Put the fried bread on a platter covered with paper towels. When the fry bread is finished, top it with your preferred topping or make Navajo tacos.
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