Title: Navajo and Pueblo Indian Fry Bread
Categories: Bread Indian Blank
Yield: 1 Servings

4	c	White flour
1	tb	Baking powder
1	ts	Salt
1 1/2	c	Warm water
1	c	Lard for frying (or your choice of oil)

Mix dry ingredients together. Add warm water to dry ingredients. Knead until dough is soft and elastic and does not stick to bowl. (If necessary, add a little more warm water. ) Shape dough into balls the size of a small peach. Let these sit for 15 minutes. Pat out a bit, pinch edges and then pat back and forth by hand until dough is about 1/2 to 3/4" thick and is round. Make a small hole in the center of the round. Melt lard in a heavy frying pan. Carefully, put rounds into hot fat, one at a time. Brown on both sides. Drain on paper towels. Serve hot.

RECIPE CLIPPED By: Jim Bodle 8/92

previous

next