Post by gayla on Apr 28, 2008 18:04:57 GMT -5
NAVAJO INDIAN FRY BREAD #1
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. powdered milk
2 Tbsp. shortening
Add enough warm water to form dough; knead until soft
but not sticky. Cover with cloth and let stand for 2 hours.
Shape into balls 2 inches in diameter. Flatten with hands
until 8 inches in diameter. Have at least 1/2 inch oil heated
in large fry pan. Drop wooden match in oil, when it lights,
temperature is right. Drop dough in oil. It turns golden
brown quickly, turn over and brown other side. Makes 8 to 10.
NAVAJO FRY BREAD #2
2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3/4 c. warm water (about)
Measure flour, baking powder and salt into mixing bowl.
Slowly add warm water to make soft dough; blend thoroughly.
Allow dough to sit at least 1/2 hour before shaping. Pinch off
small balls and pat back and forth in hands, pulling gently,
until very thin. Or, you can roll this and cut in 6-inch round
circles. Fry in hot oil, about 2 inches deep, until golden
brown on each side. Drain on absorbent paper.
To make Navajo Tacos: Place one fry bread on plate.
Spoon on beans, meat mixture. Sprinkle with shredded lettuce,
chopped tomatoes and grated cheese.
NATIVE AMERICAN INDIAN FRY BREAD...#3
4 c. flour
1 tsp. salt
2 Tbsp. powdered sugar
2 Tbsp. baking powder
2 Tbsp. shortening
1 1/2 c. lukewarm water
Mix all ingredients and knead with hands until dough
becomes elastic and smooth and feels like yeast dough. Cover
with damp towel to keep from drying out. Form ball about 1 to
2-inches in diameter. Flatten it out until it is thin and
round. Heat grease until just below smoking point. Lay bread
gently in grease for only seconds, then flip. Fry bread should
be golden brown. Top with Navajo Taco or cinnamon. Yields 21
shells.
OTTAWA INDIAN FRY BREAD #4
(Squaw Bread)
For every cup of flour use 1 1/2 teaspoons baking
powder. Add milk to make biscuit dough. Roll out 1/8-inch or
like biscuits. Cut in triangle or oblong size; press in middle
before dropping in deep fat. Brown on both sides. Good with
bean soup or anything.
INDIAN FRY BREAD #5
4 to 5 c. unsifted all-purpose
flour
2 Tbsp. baking powder
2 Tbsp. vegetable oil
1 1/2 tsp. salt
2 Tbsp. sugar
1 3/4 c. warm water
Thoroughly mix together 4 cups flour, baking powder, 2
tablespoons oil, salt, sugar and water. Mixture batter; let
stand in room temperature for 30 minutes. Use remaining flour
to knead dough until smooth and elastic; let rest 15 minutes.
Roll 1/4-inch thick and cut into 4-inch rounds. Make a slit in
the center of each round with a knife to help bread fry faster
and to keep from becoming saggy. Pour 1-inch vegetable oil in
skillet (or deep fry); heat over moderate heat to 375 degrees.
Dough dropped in will immediately begin to puff up and turn golden
brown. Turn rounds of dough once and fry until golden brown.
QUICK INDIAN FRY BREAD
3 c. self rising flour
1 1/2 Tbsp. vegetable oil
1 1/2 c. milk (scant measure)
deep hot fat
Mix flour, oil and milk together well. Dough should be
very stiff. Roll out 1/4-inch thick (on cloth covered board).
Cut lengthwise in both directions to form about 24 (2 or
3-inch) squares. Deep fry until brown on one side, then turn
over and brown. Remove and drain on paper towel.
1/2 cup per serving
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. powdered milk
2 Tbsp. shortening
Add enough warm water to form dough; knead until soft
but not sticky. Cover with cloth and let stand for 2 hours.
Shape into balls 2 inches in diameter. Flatten with hands
until 8 inches in diameter. Have at least 1/2 inch oil heated
in large fry pan. Drop wooden match in oil, when it lights,
temperature is right. Drop dough in oil. It turns golden
brown quickly, turn over and brown other side. Makes 8 to 10.
NAVAJO FRY BREAD #2
2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3/4 c. warm water (about)
Measure flour, baking powder and salt into mixing bowl.
Slowly add warm water to make soft dough; blend thoroughly.
Allow dough to sit at least 1/2 hour before shaping. Pinch off
small balls and pat back and forth in hands, pulling gently,
until very thin. Or, you can roll this and cut in 6-inch round
circles. Fry in hot oil, about 2 inches deep, until golden
brown on each side. Drain on absorbent paper.
To make Navajo Tacos: Place one fry bread on plate.
Spoon on beans, meat mixture. Sprinkle with shredded lettuce,
chopped tomatoes and grated cheese.
NATIVE AMERICAN INDIAN FRY BREAD...#3
4 c. flour
1 tsp. salt
2 Tbsp. powdered sugar
2 Tbsp. baking powder
2 Tbsp. shortening
1 1/2 c. lukewarm water
Mix all ingredients and knead with hands until dough
becomes elastic and smooth and feels like yeast dough. Cover
with damp towel to keep from drying out. Form ball about 1 to
2-inches in diameter. Flatten it out until it is thin and
round. Heat grease until just below smoking point. Lay bread
gently in grease for only seconds, then flip. Fry bread should
be golden brown. Top with Navajo Taco or cinnamon. Yields 21
shells.
OTTAWA INDIAN FRY BREAD #4
(Squaw Bread)
For every cup of flour use 1 1/2 teaspoons baking
powder. Add milk to make biscuit dough. Roll out 1/8-inch or
like biscuits. Cut in triangle or oblong size; press in middle
before dropping in deep fat. Brown on both sides. Good with
bean soup or anything.
INDIAN FRY BREAD #5
4 to 5 c. unsifted all-purpose
flour
2 Tbsp. baking powder
2 Tbsp. vegetable oil
1 1/2 tsp. salt
2 Tbsp. sugar
1 3/4 c. warm water
Thoroughly mix together 4 cups flour, baking powder, 2
tablespoons oil, salt, sugar and water. Mixture batter; let
stand in room temperature for 30 minutes. Use remaining flour
to knead dough until smooth and elastic; let rest 15 minutes.
Roll 1/4-inch thick and cut into 4-inch rounds. Make a slit in
the center of each round with a knife to help bread fry faster
and to keep from becoming saggy. Pour 1-inch vegetable oil in
skillet (or deep fry); heat over moderate heat to 375 degrees.
Dough dropped in will immediately begin to puff up and turn golden
brown. Turn rounds of dough once and fry until golden brown.
QUICK INDIAN FRY BREAD
3 c. self rising flour
1 1/2 Tbsp. vegetable oil
1 1/2 c. milk (scant measure)
deep hot fat
Mix flour, oil and milk together well. Dough should be
very stiff. Roll out 1/4-inch thick (on cloth covered board).
Cut lengthwise in both directions to form about 24 (2 or
3-inch) squares. Deep fry until brown on one side, then turn
over and brown. Remove and drain on paper towel.
1/2 cup per serving