Navajo Fry Bread

A slice of bread is too plain.  A baguette is a bit too fancy.  Cornbread could work to accompany a hearty oxtail stew, but this Navajo fry bread is better.  It is so simple, though, it can pair with many entrees, and even be an entree itself – drizzle a bit of honey, and you’ve got a nice breakfast pastry!

navajo fry bread

navajo fry bread

Makes 4

Enough peanut oil to fill a skillet 1/2″ deep

3 1/3 cups of all-purpose flour

1 1/2 cups of warm water

1 tbs. of baking powder

1 1/2 tsp. of kosher salt

after having chilled in the fridge for 1 hour

after having chilled in the fridge for 1 hour

Sift together the flour and baking powder.  Put this mixture in the bowl of a KitchenAid stand mixer.  Add the salt to the bowl with the flour, and attach a dough hook to the KitchenAid.  Slowly pour in the water while mixing on speed 2, and mix for 4 minutes.  Transfer to a lightly floured wooden cutting board and knead for roughly 1 minute before shaping the dough into a smooth ball.  Lightly oil the mixing bowl you had the dough in previously, then transfer the ball back to the bowl.  Let it rest in the refrigerator for 1 hour to relax the gluten.

quartered

quartered

Fill a large cast iron skillet about 1/2″ deep with peanut oil, and heat to 350 degrees F over medium heat.  Take the dough ball from the fridge and cut into quarters.

Roll out each of the quarters so that each is no thicker than 1/4″ and no thinner than 1/8″.  Use a little pinch of flour on the surface or the rolling pin as necessary for dusting, to keep the dough from sticking where it shouldn’t.  Cut a slit in the center of each rolled-out dough piece if you want them to stay flat.  If you don’t put a slit in it, you must use a deep fryer so that the dough maintains its shape.

Carefully lay the bread in the skillet and cook only one at a time, about 3 minutes on each side until golden and crispy.  Use tongs to flip and remove from the oil.  Let drain on a towel before serving.

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Posted on October 21, 2013, in Recipes and tagged , , . Bookmark the permalink. 1 Comment.

  1. Was introduced to this bread in the 1990’s on a trip to a Navajo reservation in Arizona. The people there were amazing and this bread is incredible!

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