NAVAJO FRY BREAD II
As far as I know this is the original recipe for Navajo Bread. It's is great with honey and butter. The Navajo put chiles, cheese, onion, lettuce and beans on it, and call them Nava Tacos.
Provided by SAUNDRA
Categories Bread Quick Bread Recipes
Time 40m
Yield 9
Number Of Ingredients 5
Steps:
- In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or lard to 365 degrees F (185 degrees C).
- In a large mixing bowl, combine flour, baking powder, salt and milk; mix well. When the dough has pulled together, form it into small balls and pat them flat.
- Place 3 or 4 at a time into the hot oil. When the rounds begin to bubble, flip them over and cook until golden. Drain on paper towels and serve hot.
Nutrition Facts : Calories 281 calories, Carbohydrate 46.4 g, Cholesterol 5.4 mg, Fat 6.8 g, Fiber 1.5 g, Protein 8 g, SaturatedFat 1.6 g, Sodium 1914.9 mg, Sugar 3.3 g
INDIAN ( NAVAJO ) FRY BREAD
Make and share this Indian ( Navajo ) Fry Bread recipe from Food.com.
Provided by iamawinner
Categories Yeast Breads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet til hot over med-high heat.
- In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
- mix into ball of dough.
- give about 10 minutes for the dough to rise.
- shape into discs.
- fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).
NAVAJO FRY BREAD
Similar to the Navajo Fry Bread featured on Emeril LaGassi's cooking show, but we used milk instead of water, which results in a softer bread with richer flavor.
Provided by kamekazicowgirl
Categories Breads
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients together.
- Add warm milk and oil to dry ingredients. Knead until dough is soft and does not stick to the bowl.
- Shape dough into small balls.
- Let sit for 45 minutes. Pat or roll out until dough is about 1/2 to 3/4 inch thick and is round. Make a small hole in the center of the round.
- Heat 6 cups of vegetable oil in a heavy frying pan.
- Carefully put rounds into hot oil one at a time.
- Cook until brown, turn and cook until brown on other side.
- Drain on paper towels.
Nutrition Facts : Calories 144.3, Fat 2.8, SaturatedFat 0.8, Cholesterol 3.2, Sodium 438.7, Carbohydrate 25.3, Fiber 0.8, Sugar 0.1, Protein 4
NAVAJO FRY BREAD - TRADITIONAL
This recipe for Navajo Fry bread is from the Rough Rock Demonstration School in Rough Rock AZ. The Navajo people developed this to use the commodities they received from the government. In some recipes you will find that dry milk is also used. Lard was the original fat used to fry the bread.
Provided by Colorado Lauralee
Categories Beans
Time 49m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water and work it in, adding more water a little at a time, if needed.
- Knead by hand until soft but not sticky. Form the dough into a round ball, cover and let stand for about 30 minutes. Shape into 2" balls.
- Heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
- Flatten each ball of dough by patting and stretching into a pizza shape. Carefully place the dough into the hot oil.
- Fry until edges of the bread are golden and turn to cook the other side. Makes 4-5 pieces.
- Layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make Navajo (or Indian) Tacos
- Fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. Many Navajo cooks prefer to use "Bluebird" a high-gluten flour, in this recipe. Variations: The Navajo Nation in Window Rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.
Nutrition Facts : Calories 1435.3, Fat 72.4, SaturatedFat 25.2, Cholesterol 59.6, Sodium 1624.8, Carbohydrate 154.3, Fiber 14.6, Sugar 6.5, Protein 44.2
NAVAJO FRY BREAD
Make and share this Navajo Fry Bread recipe from Food.com.
Provided by Morton Design Graph
Categories Breads
Time 2h40m
Yield 3 (8 inch round) breads
Number Of Ingredients 7
Steps:
- Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl.
- Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
- Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
- Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
- After the resting period, cut the dough into three equal pieces.
- Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick.
- With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart. In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
- The melted fat should be about 1 inch deep, add more lard if necessary.
- Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula.
- The bread will puff slightly and become crisp and brown.
- Drain on paper towels and serve warm.
Nutrition Facts : Calories 1856.1, Fat 166.8, SaturatedFat 66.5, Cholesterol 172.9, Sodium 794.6, Carbohydrate 72.6, Fiber 2.3, Sugar 8.4, Protein 14.2
INDIAN FRY BREAD
Many Native Americans have a recipe for Fry Bread. This one listed is not ours. We have perfected our own and we hold ingredients that make ours special. One of those is tinpsula. This is a food widely used by many Native Indian tribes, and was one of the primary foods used by the plains Indians. Although tinpsula makes our bread different, there is much more than that that goes into our processes of Fry Bread.
Provided by Food Network
Categories side-dish
Time 55m
Number Of Ingredients 5
Steps:
- Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
- Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
- After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.
AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)
Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.
Provided by GeeWhiz
Categories Breads
Time 55m
Yield 16-18 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
- Mix together dry ingredients in a large bowl; *see note about salt.
- Gradually add warm milk and mix to make a soft dough.
- When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
- Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
- Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
- Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
- You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.
Nutrition Facts : Calories 380.4, Fat 28.9, SaturatedFat 4.5, Cholesterol 5.3, Sodium 1095.6, Carbohydrate 26.2, Fiber 0.8, Sugar 0.1, Protein 4.5
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