Directions: |
Directions:Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour water over the flour mixture all at once and stir dough with a fork until it starts to form one big clump.
Flour your hands. Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball. NOTE: You want to mix this well, but you do NOT want to knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured
Cut the dough into 8 pieces. Using floured hands, shape, stretch, pat and form a disk of about 5 to 7 inches in diameter.
Heat the oil to about 350 degrees. Check oil by dropping small piece of dough in and see if it begins to fry. The oil should be about 1-inch deep in a large cast-iron skillet or other large fryer.
Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil Fry until brown, and then flip to fry the other side. Each side takes 3-4 minutes.
Indian Fry Bread can be kept warm in a 200 degree oven up to 1 hour. Refrigerated fry bread can be reheated at 350 degrees for 10-15 minutes. |
Personal
Notes: |
Personal
Notes: Fry bread can be topped with taco meat, lettuce, tomato, black olive and shredded cheddar cheese (navajo tacos).
Another favorite is to top with powdered sugar and honey for a dessert.
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This recipe for Indian Fry Bread is from