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fry Bread this Bread Is Used As The Basis For Navajo Tacos And Can Also Be Folded Over A Stuffing And Eaten As A Sandwich. At Special Events Through The Southwest They Are Cooked In Large Round Pots Over Open Mesquite Fires By Native Americans. 3 Cups All-purpose Flour
3 Teaspoons Baking Powder
1 Tablespoon Shortening, Lard Or Vegetable Oil
1 Teaspoon Salt
3/4 Cup Warm Water measure Dry Ingredients Into A Deep Mixing Bowl. Add Shortening And Knead With Hands Until Dough Is In Small Pea-size Pieces. Add Warm, Not Hot, Water And Knead With Hands Until Dough Is Smooth And Leaves Sides Of Bowl. Knead At Least 5 Minutes. Cover With A Clean Dish Towel, And Place In A Warm Place To Rise For 30 Minutes. This Is The Secret For Tender Fry Bread — Kneading And Resting. divide Dough Into Portions About Golf-ball Size And Pat, Slap, Or Roll Out As Round As Possible, 1/4 Inch Thick. Fry In Hot Shortening Or Oil About 1 Inch In Depth. Fry Both Sides Until Light Golden, Not Dark Brown. Top With Refried Beans, Confectioners' Sugar Or Honey. |
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