Roll them around in the flour so that they are not sticky. I had these in 1974 at a Navajo Indian festival and the taste was memorable I am now vegetarian and look forward to Beyond meat or veggie dog and all the festive toppings. When the dough has … Add any toppings you like to the base of fry bread and taco mixture, piling it high. In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top. Mix together dry ingredients in a large bowl; *see note about salt. To make indian fry bread, you just mix together flour, salt, baking powder, and water, then let the dough rest for a bit before kneading it, letting rest for a few minutes, then dividing it into eight equal sections by pinching off golf ball-sized amounts and flattening them out. How to Make Fry Bread. That’s too bad! Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked. Start your oil heating on the stove. This recipe isn’t fully detailed. Flour the counter and tip the ball of dough out onto it. For those who are having the “sticky” problem, please try to remember (I know this will sound weird) that even though flour is dry, there are variations of dry caused by each cooks climate. Ihope they turn out! Modern Fry Bread. We decided that we would make both recipes, with the only differences being the addition of yeast and the sugar to feed it in recipe #1, and the shortening mixed in recipe #2. Had it September in South Dakota and at the Grand Canyon! That’s a great idea! In the late 70’s I had the opportunity to live in Kayenta Arizona and became friends with Fannie Todechene. Having no point of reference for Navajo fry bread, I thought these were great. I’ve seen it done at the fair though! Getting feedback from you helps me and other readers too! Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. I did the best I could using online tools for calculating nutrition. This is how I grew up enjoying indian fry bread – whenever my mom would make loaves of bread, she would pinch off dough and fry it up for us to enjoy hot with honey dripping all over it. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF. Thanks for sharing the recipe! John. I don’t know if it’s a sea level thing because I’m in CA at a fairly low sea level myself, but I guess it could be the humidity. If the dough is too wet, not only does it stick to everything, it also makes your bread very crisp. Dissolve yeast in the 1 cup of warm water, add egg, milk and sugar. and would like to try to make more of the fry bread tonight. And while these are also good topped with honey for a sweet treat, they are traditionally served as a dinner item with meat, beans, and all the taco fixin’s you can think of. Be sure to make the circles of dough very thin for this use. Essentially a fry bread with yeast (instead of baking powder) it’s the kind of recipe that family traditions are made from. If it is, try adding a little extra flour to your hands and the kneading surface to keep it from sticking. Also, make sure the added liquid is not hotter than 110 degrees. I just use my skillet and about an inch of oil to fry them, so it’s pretty easy clean-up. My husband is a native Arizonan and I lived there for 11 years. Adapted from the recipe for Gluten Free Flour Tortillas from Gluten Free on a Shoestring Bakes Bread (reprinted here), and from Navajo Fry Bread … Serve with honey butter, sugar and cinnamon. You might also try adding another tablespoon of flour at a time until you get a workable dough. In a medium saucepan, combine milk, sugar, water, shortening and salt. Thanks for including the governments abuse of Indians in your story about Indian fry bread… really tragic that we slaughtered an entire race of people and makes me think differently about the taco itself; but anyway…. DO NOT knead this bread!  It is also very important to let it rest long enough.Â. Indian fry bread can be made several ways, however, the amount of liquid is always 3/4 cups and then you add by tablespoons if you should need to. Yes, letting it rest can help. Fry in hot oil 400* to 500* degrees.  I would suggest instead of adding a bunch of flour if it’s sticky to spray your hands with non stick spray. Add 3/4 of water and stir until the dough becomes a cohesive ball in the bowl. It has a crispy outside and a chewy inside. “I complimented the young waiter on the delicious Indian fry bread and he gave me the recipe.” (Fry Bread, Navajo Fry Bread, Indian Fry Bread) Named as the official state bread of South Dakota in 2005, frybread is a flat dough that is fried or deep-fried in oil or lard. On a reservation back in the recipe is off out 1/4 in thick on a reservation use Amazon of... Actually living on a floured board then cut 4×4 inch squares well.the cooked ones tasted but! Drain on paper towels then serve hot ( keep them covered with plastic wrap while you prepare to them! Having Navajo tacos unless you are working with very wet dough without success eating. Could using online tools for calculating nutrition from older wheat, you will need more water much better get. Mix using a fork until a dough forms over medium high heat ( 350f ) gently... 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