Navajo fry bread 3
8 fry breads
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | All-purpose flour |
| 1 | tablespoon | Double-acting baking powder |
| 1 | teaspoon | Salt |
| 1½ | cup | Water |
| 1 | cup | Vegetable shortening |
Directions
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 ¼-inch thick rounds. Poke a hole witha 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. Source: Gourmet Magazine April 1993 Pg. 193-194 From the collection of K. Deck From: Karen Deck Submitted By HELEN PEAGRAM On 12-11-95
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