Prep: 15 mins | Cook: 25mins | Total: 40 mins | Serving: 9 | Yield: 18 rounds.
The history of Fry bread is quite a sad one, and it began 144 years ago when the U.S. compelled Arizona-based Indians to make the 300-mile trek known as the “Long Walk” and migrate to New Mexico on land that could not comfortably sustain their traditional vegetable and bean staples. The new land didn’t help their usual vegetable and bean staples, so the fry bread became a major part of their diet and culture. These big fried dough disks can be served savory or sweet, take very little time to prepare, and are made from the same basic ingredients as they were produced at the time.
My grandma used to tell me stories about this, and she said hearing such stories broke her heart. When she makes this bread, she will always pour out her heart, she said, that I should promise to make this bread only the same way she does it and that I should pour my love to it because in that way this Navajo Frybread will taste even better. This simple Navajo Fry Bread Recipe makes delicious fry bread, which can be used for Navajo Tacos, also known as Indian Tacos, and a variety of other foods. Try this recipe for Navajo Fry Bread, and enjoy it.
2 cups oil for frying
(4) cups all-purpose flour
3 tbsp baking powder
2 tbsp salt
2 ½ cups warm milk
1. In a large heavy-bottomed frying pan, heat an inch of vegetable oil or lard to 365 degrees F (185 degrees C).
2. In a large mixing bowl, add and combine flour, baking powder, salt, and milk, mix well. Form a small bit when the dough has pulled together, and pat it to flat.
3. Add and 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.
Per Serving: 281 calories; 5.4 mg cholesterol; 1914.9 mg sodium; 8 g protein; 46.4 g carbohydrates.
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