Sunday, July 7, 2013

Navajo Fry Bread Recipes from several places

Have you ever tried Navajo Fry Bread? There are several recipes and ways to serve it.
You can use as a snack, or dinner
Try these recipes and see which you like best.

Navajo Fry Bread


1½ pounds all-purpose flour (about 6 cups)
1½ teaspoon baking powder
1½ teaspoons salt
1½ cups water, more as needed
½ cup milk
1 tablespoon lard or vegetable shortening, plus more for frying
(divided)
Powdered sugar or honey

In a large bowl, mix together flour, baking powder and salt.  Then mix
in water, milk and 1 tablespoon of lard to form a soft dough.  The dough
should pull away from the side of the bowl.  If not, add a little more
water, 2 tablespoons at a time. Cover with plastic wrap and let rest at
room temperature for at least 1 hour. Prepare a frying pan or an
electric skillet with 1 to 1½ inches of lard or shortening and heat
slowly to about 325 degrees.  Cut dough into 8 equal pieces.  Flatten
and stretch each piece to a round shape about ½ inch thick; dust with
flour if sticky.
Using a fork, pick up flattened dough and gently place in hot fat, being
careful not to splash oil toward you.  Fry until golden brown on 1 side,
turn and fry the other side to golden brown.  If air pockets develop
while cooking, they may be poked with a fork.  Keep pan temperature at
325.  Remove and drain on paper towels. Sprinkle with powdered sugar or
drizzle with honey.  Makes 8 rounds.

Source: "The All-American Truck Stop Cookbook; Good Eats From the Road"
by Ken Beck, Jim Clark and Les Kerr
*******
NAVAJO FRY BREAD
Via The Witches Kitchen

Fry bread can be eaten alone or with various toppings such as honey, jam or hot beef. It is a simple complement to meals.

Ingredients
2 cups all-purpose flour
(Traditionally it was made with 4 cups of Blue Bird flour
but you can use any Flour you prefer)
1 tablespoons baking powder
1 teaspoon salt
4 cups vegetable oil for frying
3/4 cup warm water
1 cup powdered sugar, as optional topping
1 cup honey, as optional topping

Directions
In the bowl of a food processor, mix the dry ingredients. Stir in 1 tablespoon of the oil and the water, and process until smooth. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.

Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.

In a large saute pan or deep fryer, heat the 6 cups of oil to 360 degrees F. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon. Drain on paper towels and repeat with the remaining dough.

Sprinkle the fried bread with powdered sugar and drizzle with honey, as desired and serve.

Note: Different Native American Cultures have Different Methods here is a few of them.

CHEROKEE

1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk

Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.

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BLACKFOOT

4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
11/2 cups warm water
Oil for frying

Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.

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CHICKASAW

2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 egg
1/2 cup warm milk

Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. Serve hot.

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CREEK

2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt

Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

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