FRY BREAD | How To Make Fry Bread | Navajo Tacos Recipe Idea
Today I am making golden brown fry bread. I will also be making a simply version of Navajo tacos. This recipe had been requested several times and I am so excited to show you how I make fry bread.
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INGREDIENTS
3 cups (410 g) all purpose flour
1 tsp salt (5 g)
2 tsp baking powder
8 fl oz (237 ml ) hot water
2 Tbsp (30 ml ) cooking oil (you can also sub with 2 Tbsp lard or butter)
cooking oil for frying
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How To Make Fry Bread
Navajo Fry Bread Recipe
Fry Bread Recipe
Authentic Indian Fry Bread
Fry Bread is a beloved tradition in the United States. Serve it up savory as Navajo Tacos or go the sweet side and serve it up with a little honey butter and powdered sugar.
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✅Ingredients
• 4 cups flour
• 1 teaspoon salt
• 1 ½ tablespoons baking powder
• 1 ½ or more cups hot water
• 2-3 tablespoons vegetable oil
• 1 quart vegetable oil for frying
✅Instructions
00:04 - The origins of Indian fry bread
04:00 - What toppings to use on Indian fry bread
1️⃣ 00:59 - In a large mixing bowl, stir together the flour, salt, and baking powder. Gradually add in the water, mixing with a spoon or your hands until combined. It will be sticky.
2️⃣ 02:08 - Drizzle 2-3 tablespoons of oil over the dough to keep it from drying out. Cover and let rest 2 hours. This is not a risen dough so the dough will not rise, but it does need to rest.
3️⃣ 02:57 - Pull off golf ball sized pieces of dough and stretch or roll out until very thin, without ripping it. The thinner the better.
4️⃣ 02:41 - Pour enough vegetable oil into a pot to cover it with 2 inches of oil. Heat to 350 degrees F.
5️⃣ 03:23 - Working one at a time, fry the dough in the hot oil until golden brown, flipping halfway through. Transfer to a paper towel lined plate to drain.
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Making Fry Bread (How we were taught)
This we how we make our fry bread. A very simple recipe. Remember everyone makes their fry bread different and each fry bread is unique. :-) Our recipe doesn't use measuring utensils but more so hand memory lol so bear with us.
If you want a recipe using measurements, here's one you can use from Indian Country Today:
Traditional (Old Fashioned) Indian Frybread
Makes 16 frybreads
4 cups all-purpose white flour
2 tablespoons baking powder
1 teaspoon salt
2 cups warm water
About 2-½ cups vegetable oil or shortening for frying
In a large bowl, mix flour, baking powder, and salt. Gradually stir in the water until dough becomes soft and workable without sticking to the bowl. Knead dough on a lightly floured surface 5 minutes. Return dough to bowl, cover with a clean towel, and let rest 30 minutes to allow it to rise.
Shape dough into 16 evenly-shaped balls. Place a piece of the dough between your hands and pat it from hand to hand as you would pizza dough, or roll out to ½-inch thickness on a lightly floured board. (For crispier bread, roll dough to ¼-inch thickness.) Pat or roll the dough until it stretches to about 10-12 inches in diameter. Repeat with the rest of the dough.
Cut or poke a small hole in the center of each piece to prevent breads from bursting during frying.
Pour about 1-½ inches of oil into a large frying pan and heat over medium heat until the oil shimmers—hot but not smoking.
Carefully place a dough round into the hot oil, taking care not to let the hot oil splash. Cook until dough turns golden brown and puffs, about 1 to 2 minutes. Turn over with a fork and cook until both sides are golden brown.
Remove and drain on paper towels or a brown paper bag until excess oil is absorbed. Repeat the process with each piece of dough. Keep warm between two clean kitchen towels in the oven set on low or warm.
Serve immediately.
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Navajo Grandma Fry Bread Dough Recipe Episode 2
Join Navajo Grandma as she shows you how to make the Traditional Navajo Frybread Dough Recipe.
Flour 10 lb -
Flour 5 lb -
Baking Powder -
Salt -
Oil Avocado -
or
Lard/Oil -
Navajo Fry Bread Ingredients
Navajo Grandma explains what ingredients she uses in her Navajo frybread /
Dah Díníilghaazh and why.
The Links below are what I have used in my videos. I chose to use avocado oil however, traditionally many use Lard for oil.
Hi to all my Grandchildren subscribers. I want to caution you when using the Avocado oil, it is very very heat sensitive, I would keep it on low high, close to medium, let it heat up. Remember grandma made a tiny ball to put in the oil to test if its too hot or not. If it turns brown instantly, do not use it yet, turn it down. Its worth the wait. Once your little ball of dough turns brown in more time, then it is ready. I wish each of you could come to my kitchen and actually see what I mean. Just be extra careful. Love to all!! Hugs from Navajo Grandma
Flour 10 lb -
Flour 5 lb -
Baking Soda -
Salt -
Oil Avocado -
or
Lard/Oil -