Navajo & pueblo indian fry bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | White flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 1½ | cup | Warm water |
| 1 | cup | Lard for frying (or your choice of oil) |
Directions
Mix dry ingredients together. Add warm water to dry ingredients. Knead until dough is soft and elastic and does not stick to bowl. (If necessary, add a little more warm water. ) Shape dough into balls the size of a small peach. Let these sit for 15 minutes. Pat out a bit, pinch edges and then pat back and forth by hand until dough is about ½ to ¾" thick and is round. Make a small hole in the center of the round. Melt lard in a heavy frying pan. Carefully, put rounds into hot fat, one at a time. Brown on both sides. Drain on paper towels. Serve hot.
RECIPE CLIPPED By: Jim Bodle 8/92
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