im looking for a authentic recipe for fry bread for an indian taco.
Basic Fry Bread Recipe - 2 variations
2 cups Flour
1 tsp. Salt
3 tsp. Baking Powder
1 cup Water
3 cups Flour
1 tsp. Salt
1 tbs. Baking Powder
1 1/2 cup water
1 tbs. Shortening (cut in)
Using the ingredients from either version above, mix ingredients and let sit for 10-15 minutes.
Break off a ball of dough about golf ball size and pat out no thicker than 1/4 inch. (In some tribal traditions a hole is always made in the center which has spiritual significance)
Fry in deep hot oil to a light golden brown, turn once to brown both sides. (Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.) Drain bread well and pat with paper towel to remove excess oil. Keep covered in a bowl while cooking to keep bread warm.
Serving - Usually eaten like bread with soup, stew or posole
Variations - Eat with honey, powdered sugar, cinnamon.
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup warm water
Combine dry ingredients in a bowl. Add warm water in small amounts and knead dough until soft but not sticky. Adjust flour or water as needed. Cover bowl and let stand about 15 minutes.
Pull off pieces of dough (size of eggs) and roll out into thin rounds. fry rounds in hot oil until bubbles appear on the dough, turn over and fry on the other side until golden. serve hot with honey brushed on top.
2 cups unsifted flour
4 teaspoons baking powder
1 teaspoon salt
Pour ingredients into mixing bowl. Add warm water and stir until dough is consistency of bread. Let dough set for 30 minutes before rolling or patting out with hands.
Tear off balls of dough and roll or pat out with hand into pieces 6 to 8 inches in diameter and 1/4 inch thick. If rolled out on board, dust lightly with flour or cornmeal. Punch a hole in the center of each piece to make it cook more evenly and not burst due to air bubbles.
Fry one piece at a time in hot fat (400 degrees and about 2 to 3 inches deep) until light brown on both sides. Drain on absorbent paper and serve.
Navajo Fry Bread
Serving Size : 8
4 cups All-purpose flour
1 tablespoon Double-acting baking powder
1 teaspoon Salt
1 1/2 cups Water
1 cup Vegetable shortening
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 1/4-inch thick rounds. Poke a hole with a 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.