Ingredients:
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (180ml) warm water
- Vegetable oil for frying
Instructions:
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the warm water to the dry ingredients, stirring with a wooden spoon or your hands until a soft dough forms. You may need to adjust the amount of water slightly to achieve the right consistency.
- Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic. Shape the dough into a ball and let it rest for 10 minutes, covered with a clean kitchen towel or plastic wrap.
- After resting, divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it into a disk with your hands or a rolling pin, about 1/4 inch thick.
- In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until it reaches 375°F (190°C).
- Carefully place a piece of dough into the hot oil, frying it for about 1-2 minutes on each side, or until golden brown and puffed up. Use a slotted spoon or tongs to flip the bread halfway through cooking.
- Once fried, transfer the Navajo fry bread to a paper towel-lined plate to drain off any excess oil. Repeat the frying process with the remaining dough portions.
- Serve the Navajo fry bread warm, either plain or topped with your favorite toppings such as honey, powdered sugar, cinnamon-sugar, salsa, beans, cheese, or meat for a savory option.
- Enjoy your delicious Navajo fry bread as a snack, side dish, or as a base for other dishes like Indian tacos or Navajo tacos!
- This recipe makes about 6 pieces of Navajo fry bread, but you can easily double or triple the ingredients to make more. Experiment with different toppings and enjoy this versatile and delicious bread!
FAQs:
1. Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser and the taste slightly different. You might need to adjust the water content slightly to achieve the right dough consistency.
2. How can I ensure my fry bread is soft and not tough?
- To keep fry bread soft, avoid overworking the dough. Knead just until combined and let it rest properly. Also, make sure the oil is at the right temperature. Too low and the bread will absorb too much oil; too high and the outside will cook too fast, leaving the inside doughy.
3. What can I serve with Navajo Fry Bread?
- Navajo Fry Bread can be served sweet or savory. For a sweet version, you can top it with honey, powdered sugar, or cinnamon sugar. For a savory option, serve it with taco toppings (ground beef, beans, lettuce, cheese, tomatoes) to make Indian Tacos.
4. Can I make the dough ahead of time?
- Yes, you can prepare the dough ahead of time. After mixing, cover and refrigerate the dough for up to 24 hours. Let it come to room temperature before shaping and frying.
5. What should I do with leftover fry bread?
- Leftover fry bread can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm it in a 350°F (175°C) oven for a few minutes or heat it briefly in a skillet. You can also freeze the fried bread and reheat it in the oven.