Navajo Fry Bread

Navajo Fry Bread

Navajo Fry Bread 

 2 cups all-purpose flour

1 tablespoons baking powder

1 teaspoon salt

1 tablespoon plus 1 cups vegetable oil

3/4 cup warm water

Powdered sugar, honey, syrup, applesauce, fruit compote, yogurt… as optional toppings. 



In the bowl of a food processor or with hand mixer, mix the dry ingredients. Stir in 1 tablespoon of the oil and the water, and process until smooth. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. Shape the dough into a ball and refrigerate for 1 hour.
Divide the dough into pieces. Make fat (1/4″-1/2″ diameter) pencil shaped pieces, to make churro type. Make 4″-5″ diameter circles with a very thin center and thicker edges to make bowls. Make doughnut shapes. Be creative but nothing thicker than 1/2″ thick or they won’t cook completely. 


In a large saute pan or deep fryer, heat the 1 cup of oil to 360 degrees F. Slip the dough pieces into the hot oil and cook for 2 minutes, turning once with a long-handled spoon or tongs. Drain on paper towels and repeat with the remaining dough.

Sprinkle the fried bread with powdered sugar or cinnamon sugar. Drizzle with honey or maple syrup. Fill bowls with jam, applesauce, or fruit compote. 

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