Does anyone know the recipe for Navajo fried bread?

Basic Fry Bread Recipe - 2 variations








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Version #1


2 cups Flour


1 tsp. Salt


3 tsp. Baking Powder


1 cup Water





Version #2


3 cups Flour


1 tsp. Salt


1 tbs. Baking Powder


1 1/2 cup water


1 tbs. Shortening (cut in)





Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes.


Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance)





Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm.





Serving - Usually eaten like bread with soup, stew or posole





Variations - Eat with honey, powdered sugar, cinnamon.Does anyone know the recipe for Navajo fried bread?
';Indian Fry Bread'; - 16 servings





3 cups all-purpose flour


1 tbsp. baking powder


1 tsp. salt


1 cup water


Salad oil





1) In medium bowl, stir together flour, baking powder and salt. Add water; stir until well mixed, adding a little more water, if needed.


2) Divide dough into 16 equal parts; form each into a ball. On floured surface, roll each ball as thin as possible. Make hole in center of each with finger.


3) In 4-quart saucepan, heat 2'; oil to 375*. Fry 1 piece at a time about 30 seconds on each side until golden, turning once with slotted spoon. Drain on paper towels; serve warm.Does anyone know the recipe for Navajo fried bread?
Navajo Fry Bread


Serving Size : 8





4 cups All-purpose flour


1 tablespoon Double-acting baking powder


1 teaspoon Salt


1 1/2 cups Water


1 cup Vegetable shortening





In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and oat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain.
I love fry bread.