Speaking of which, I contacted the producers of the movie and in August we are going to figure out a way to bring the movie to campus. I'll keep everybody updated.
Back on the real topic: Frybread. That golden, yummy, funnel-cake consistency is just so desirable. We can be creative, make tacos, make vegan frybread, anything. I also make jam in my spare time so we can definitely do that too. I'm sure we're bound to mess this all up, it seems pretty easy to make, though.
Navajo Fry Bread Recipe - Indian Fry Bread Recipe
by Cynthia Detterick-Pineda
Fry bread is wonderfully lumpy (puffed here and there). It can be served as a
dessert or used as a main dish bread. Our family will often take them and stuff them, much like one
might use bread or tortilla to dip into their food.
Ingredients:
1 cup unbleached
flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Extra flour to flour your hands
Preparation:
Sift together the
flour, salt, powdered milk, and baking powder into a
large bowl. Pour the water over the flour
mixture all at once and stir the dough with a fork until it starts to
form one big clump.
Flour your hands well.
Using your hands, begin to mix the dough, trying to get all the
flour into the mixture to form a ball. You want to mix this well,
but you do NOT want to knead it. Kneading it will
make for a heavy Fry Bread when cooked. The inside of the dough ball
should still be sticky after it is formed, while
the outside will be well floured.
Cut the dough into four (4) pieces. Using your floured hands, shape,
stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Don’t worry about it being round. As Grandma Felipa
would say “it doesn’t roll into your mouth.”
In a deep heavy pot, heat
the vegetable oil to about 350 degrees F.
You can check if you oil is
hot enough by either dropping a small piece of
dough in the hot oil and seeing if it begins to fry, or by
dipping the end of a wooden spoon in and seeing if that bubbles. Your oil should be about
1-inch deep in a large
cast-iron skillet or other large heavy pot.
Take the
formed dough and gently place it into the oil, being
careful not to splatter the hot oil. Press down on the dough as it
fries so the top is submersed into the hot oil. Fry
until brown, and then flip to fry the other side. Each
side will take approximately 3 to 4 minutes to cook.
Place the cooked Fry Bread on a paper towel to
absorb excess oil.
Indian Fry Bread
can be kept warm in a 200 degree F. oven for up to 1
hour. They refrigerate well and can be reheated in a
350 degree F. oven for 10 to 15 minutes before serving.
SOURCE
