Navajo Fry Bread I
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3.25 cups
All-Purpose Flour1 cup
Nonfat Dry Milk Powder1 tbsp
Baking Powder1 tsp
Salt1 cup
Lard (for frying)1 tbsp
Sea Salt (optional)Directions:
1
Serve warm
2
In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt
3
Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs
4
Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl
5
Cover with a towel and set aside for 2 hours
6
Divide the dough into two large pieces
7
Shape each piece into a circle
8
Roll each piece out on a lightly floured board to 1/4 inch thick
9
Make 2 parallel cuts through the dough without cutting all the way through
10
Let the dough rest briefly
11
Heat the remaining lard in a large cast iron skillet over medium-high heat
12
Once it is hot, add the first shaped dough
13
Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes
14
Remove the bread from the skillet and drain onto paper towels
15
Sprinkle with sea salt, if desired
16
Keep warm while second section cooks
17
Cut bread into wedges