Saturday, January 3, 2009
I found this recipe for Navajo Fry Bread (Dah Diniilghaaz) in the Albuquerque Tribune when I was living in ABQ in 1970. I've been making it ever since.
Try it ... it's easy!
NAVAJO FRY BREAD
4 cups flour
4 Tbsp. baking powder
1 tsp. salt
Oil for frying
1. Mix dry ingredients in bowl.
2. Add enough water for a soft dough.
3. Divide dough into 7 equal portions.
4. Pat between hands (my method) or roll out into circles approximately 5" in diameter. Make a hole in the center of each circle of dough.
5. Fry in hot oil in a large skillet until brown on both sides.
6. Drain on paper towels.
7. Serve hot with butter. I also like it with cinnamon and sugar sprinkled on it.
The original recipe called for the fry bread to be fried in lard, but I don't use lard and oil works well.
Don't add too much flour and make the dough too stiff. It puffs up nicer and is softer if the dough is soft, borderline sticky.)