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Navajo Fry Bread

From Farm Where Life is Good

<p>I was introduced to fry bread at a Pow Wow in CA while dating a native American young man in college; Pow Wows were wonderful community experiences. And the food was great! This bread (tho not that healthy!) can be served simply with honey atop, or serves as a great receptacle to create Navajo tacos. (Make &#8217;em big enough to accept your fillings! See &#8220;Cilantro Rice&#8221;&#8212; <span class="caps">THE</span> best base for a Fry Bread Taco!)</p>
Source: Cooking with the (Grateful) Dead: Recipes and Stories from Fans on the Road (Entered by Lara Rasmussen Anderson)
Serves: 1-2 dozen

4 cup soft wheat flour
1 cup water
1 cup soymilk
2 tsp baking soda
1/2 tsp salt
1/2-1 cup canola oil, more as needed to fry

Step by Step Instructions
  1. Mix flour, water, soymilk, baking soda and salt together until sticky dough formed. Let sit 30min.
  2. With well floured hands, break off 2" lumps and shape into balls. Don't do a lot of kneading. Roll out into "rounds" with rolling pin, or pat/stretch to form a thin "round". Sprinkle flour as needed.
  3. Heat oil in heavy (cast iron) skillet or electric skillet (approx 350-375F). Oil should be approx 1" deep.
  4. Gently lay round in oil and press down with spoon to submerge a bit. Cook until golden and turn carefully. Remove when both sides golden brown. Set on papertowels to drain.