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Navajo Fry Bread
<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 ’em big enough to accept your fillings! See “Cilantro Rice”— <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
Step by Step Instructions
- Mix flour, water, soymilk, baking soda and salt together until sticky dough formed. Let sit 30min.
- 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.
- Heat oil in heavy (cast iron) skillet or electric skillet (approx 350-375F). Oil should be approx 1" deep.
- 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.
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