My family loves Fry Bread, although I don’t make it as often as they would like. Mine is ok but not as good as my Step Moms or my sister’s but passable and I use a mixer and a roller instead of by hand and then patting it out by hand, never could get the hang of it. [My Step Mom says my hands are the wrong color haha]. Anyhow here is how I make it.
Navajo Fry Bread
- 4 cups flour
- 2 Tbs. baking powder
- 1 1/2 tea. salt
- 3/4 cup powder milk
- 1 1/2 Tbs. shortening
- 2 to 21/2 cups very warm water
You can mix this by hand or in the mixer. I love my kitchen aid for this.
First add all you dry ingredients.
Then add your shortening [you can use lard if you want] I use lard, and mix.
After the shortening is mixed in slowly add your water it needs to be very warm not so hot it burns your hands but almost hot.
Mix or knead until a soft dough is formed then knead or mix for a few more minutes.
Turn out onto a lightly floured surface and form into a flat ball.
Grease your bowl and put the dough back in.
Cover with a warm damp towel and place in a warm place to rest for at least 10 to 15 minutes. I usually let mine sit in a warm place for a couple hours.
Put about 1/2 inch of shortening in you pan and heat to almost smoking [needs to be very hot].
Pinch off medium apple sized balls.
Pat out with hand or use a rolling pin to about 1/8 to 1/16 of an inch you don’t want it to thin or it will be crunchy.
Cook until golden brown then turn.
And cook until golden brown on the other side.
Let sit a few minutes before serving so they can soften a little.
For Navajo Tacos put a piece of bread on a plate and cover with Chile then top with lettuce, tomatoes, onions, and cheese. Yummy Yummy.