Today, we are going to share with you a new favorite of ours when it comes to flat breads and that is Navajo Fry Bread, otherwise known as Native American Fry Bread. We hope you enjoy making this recipe and even more so eating this recipe as much as we did.
3 cups All-Purpose Flour
1 – 1 1/2 cups warm water
1 1/4 tsp salt
2 1/8 tsp baking powder
Optional: 1/2 tsp dry milk (milk powder)
Optional: a pinch of ground sage
Optional: a pinch of ground thyme
Optional: a pinch of ground rosemary
3 cups shortening (frying grease)
1 medium cast iron skillet or shallow dutch oven
A pair of metal tongs (or a wooden chopstick)
A large carving fork or a regular fork
Combine all dry ingredients (flour, baking powder, salt) including ground spices if you are using them.
Add in about 1 cup to 1 1/2 cup of warm water and gently knead your dough – you want a slightly tacky dough, not sticky. Be careful not to overwork or knead your dough too much or the end result will be a tougher bread….
Let your dough rest and get to rising for 30 minutes.
Next, divide dough and roll into round balls about 2 inches wide or about the size of regular sized lemon.
Place prepared dough balls onto a floured surface – flour parchment or wax paper, baking or cookie sheet, or a floured cooking board will do just fine. And in the mean time heat up your shortening on low.
Increase the heat of your vegetable shortening or oil to medium low to medium high, once you are almost done with rolling the dough into round balls.
Flatten balls or dough one at a time and stretch out the dough balls in circular motion. Then flip stretch dough from your left hand to your right hand to help stretch dough even thinner. It should stretch at least to a six inch diameter. Alternatively, you can roll out the dough with a french rolling pin or any rolling pin.
Place flat bread into heated oil to fry. It will bubble quite a bit in the center so use your fork to poke holes in the center and throughout the frying dough or to save some time, do this before hand (this works if you prefer to roll out your dough, then it would be easy to prick your dough with a fork).
Pop any enlarging bubbles in the frying dough and fry until golden.
Turn bread after a minute or less or until golden on both sides and continue frying until other side is nice and golden.
Remove bread and drain as much oil from it as you possibly can and set it aside. Repeat steps 1-9 and finally top with ingredients of your liking. here are some toppings worth considering: chili flavored beans, seasoned ground beef, Shredded Sharp Cheddar Cheese or Colby Jack Cheese (any cheese of your liking will do); layered with shredded lettuce (Buttercrunch Lettuce, Romaine or Iceberg Lettuces are great) and some freshly diced tomatoes (optional: diced chilies), plus a dollop of sour cream or sour yogurt. When it comes to toppings, the possibilities are endless – think tacos! Pita bread….😉😋 This bread is best enjoyed the same day it is made as it can get tough and chewy the next day, so be forewarned (not that you will have any leftovers or anything😉…absolutely delicious!)
We hope you enjoy making this Navajo Fry Bread Recipe and if you decided to give our recipe a try, please let us know in the comments section below and share, share, share!!! We love you for taking the time to check out our site and be sure to check out our other recipes.
For Your Enjoyment Always!! Buen Provecho!!