Best Navajo Fry Bread Ii Recipes

NAVAJO FRY BREAD - TRADITIONAL

Navajo Fry Bread - Traditional image

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

Ingredients

4 cups flour (high gluten flour is best)
1 tablespoon baking powder
1 teaspoon salt
1 cup warm water (or more)
1 -2 cup shortening or 1 -2 cup cooking oil
2 medium onions, chopped
1/2 lb shredded cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, diced
2 -3 fresh roasted chilies (chopped)
4 -6 cups hot chili beans (or chili with or without beans)
sour cream (optional)

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

AUTHENTIC NAVAJO INDIAN FRY BREAD (TACO BREAD)

Authentic Navajo Indian Fry Bread (Taco Bread) image

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

Ingredients

2 cups oil (for frying)
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk (more or less)

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