"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Navajo Fry Bread Recipe

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This recipe for Navajo Fry Bread, by , is from Favorite Recipes from Susan's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Salgy
Added: Thursday, October 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 C. flour
1 T. baking powder
1 tsp salt
2 T powdered milk
1 1/2 C warm or hot water
1 C shortening, lard, or oil for frying

Directions:
Directions:
Mix together flour, baking powder, salt and powdered milk. Add water and mix until soft and pliable.

Let stand about 30 min to 1 hour, covered.

Pinch off a ball of dough, pat back and foth between hands, pulling until flat and round.

Melt fat until very hot. Fry bread in hot fat, turning once to brown on both sides. Sever with stew or soup.

Personal Notes:
Personal Notes:
When I was the Stake Camp Director in Ferron, Utah (Castle Dale Stake, I believe), we had a young Navajo woman at camp who was an Indian Placement Student. She made this and it was delicious.

I later learned on the History Channel that this recipe was developed by the Indians in the 1800s to make use of the food that was supplied to them on the reservations by the Federal Government. It was so fat and starchy, it contributed a lot to the obesity problem and heart disease among the Indians.

On the other hand, it's really good. The moral of the story is, don't eat it for every meal as they had to do, because that was all they had. Just once in awhile, in mid-winter, when the wind is howling, make a beef stew and fry up a whopping batch of these, and watch Dances With Wolves or something. (Oops, wrong tribe...)

 

 

 

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