How To make Navajo Fry Bread

Navajo Grandma Frybread Sandwich

Navajo Grandma shares how to make a Frybread, Spam, Onion, Anaheim Chili Sandwich. Grandma also wrote down her Navajo Frybread Recipe
(dah díníilghaazh). Make the frybread and simply put this sandwich together for those who are not vegan and who love Spam! Enjoy!!!

Navajo Grandma Navajo Fry Bread and Navajo Tacos Episode 3

Navajo Grandma uses the Navajo Fry Bread Dough Recipe to make Navajo Fry Bread


Flour 10 lb -
Flour 5 lb -

Baking Soda -

Salt -

Oil Avocado -
or
Lard/Oil -

FRY BREAD & Navajo TACOS | HARD TIMES -- recipes from times of food scarcity

It's said that fry bread was invented in the 1860s by the Navajo when the were forced to relocate by the United States government and given rations of flour, sugar, salt and lard. I had my first frybread taco when I lived in Montana, and today I'm recreating it so I can have it in Rhode Island, too. New videos every Thursday and Saturday!

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My recipe was inspired by these:
Turquiose Skies:
The Best Fry Bread:
Sandollar1970:
Authentic Fry Bread & Tacos:
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2 C. flour
2 t. baking powder
1/2 t. salt
1 1/2 t. sugar
1-11/4 C. warm water

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This video is NOT sponsored. I just wanted to eat a frybread taco. ????

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Native American Fry Bread Recipe

You know the taste of a fair's fried elephant ear treat? Well, that's the same sort of flavor you'll enjoy when you whip up this recipe for Native American fry bread. The recipe is easy to make (and you only need 5 ingredients). But best of all? You can pair it with sweet or savory toppings for the ultimate end-of-day treat.

#Recipe #NativeAmerican #Bread

Read Full Recipe:

How to Make Navajo Frybread

A simple how to video on how make Navajo style frybread from start to finish. List of supplies, ingredients, and measurements. Makes about 6-7 frybread.

Supplies:

Medium Bowl
Measuring Cup
Measuring Spoon
Frying Pan

Ingredients:
(Bluebird) flour
Baking Powder
Salt (Optional)
Oil/Shortening

How to make Traditional Navajo Fry bread

Making Traditional Navajo style fry bread (at the end) and naaniskaadi. Perfect for Navajo Tacos :) The Flat Bread, or Naniskadi is great for breakfast burritos or to eat with steak.

The most important thing on the dough is getting the right consistency, which could be the difference between just a few extra drops of water ( I sometimes see my mom add just a pinch of flour at a time, or a few drops of water)...so it takes practice to know when its ready to form into bread. The dough she makes isn't sticky, it's Zuni clan style (Naniisht'ezhi Tachini) THE best, imo :-)

-The oil needs to be deep, allowing the dough to float and not touch the bottom of the pan.
-The oil needs to cook it in just a few seconds, so it has to be HOT! (In some videos I've seen, the bread sits there in the oil for a minute or more, letting all the oil soak in...not good! and way too greasy. If it takes that long to cook, the dough is too thick and/or the oil isn't hot enough.)
-Put a hole in the center of the bread before you put it in so it doesn't dome and cook unevenly. If needed, poke a hole in the large bubbles as they form.
-The dough needs to be very thin; notice that you can almost see through it before they put it in the oil.

**** Best Recipe **** (Fry bread)
4 1/4 cups flour
1 tsp. Salt
1 tsp Baking powder (too much and it will ruin the taste!)
1 3/4 cup WARM water
2 Tbsp milk
Mix dry ingredients. Gradually and SLOWLY Add water and mix by hand until it forms a ball of dough without clumps. Don't over-mix. Let stand for 1/2 hr. Fry away :) Makes about 10-15.

For flat bread (Tortillas or Naaniskaadi) simply ADD 1 Tbsp of oil or shortening to the above recipe and REMOVE the milk from the recipe.

(This was filmed about 20 miles southeast of Gallup, NM, on the Navajo reservation)
Historically, sheep fat was used. After a butcher, it could be dried and saved in a burlap sack for months. Crisco shortening is often used too.
fyi, We don't eat this ALL the time! Maybe once a month if that for a special occasion. This happened to be a family reunion.