Food recipes
Navajo Fry Bread
Navajo Fry Bread Ingredients: wheat flour, white, all-purpose, unenriched lard milk, fluid, 1% fat, without added vitamin a and vitamin d lard leavening agents, baking powder, double-acting, sodium aluminum sulfate wa...
Navajo Fry Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
lard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
salt, table
Directions:
Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl.
Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
After the resting period, cut the dough into three equal pieces.
Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick.
With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart.
In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
The melted fat should be about 1 inch deep, add more lard if necessary.
Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula.
The bread will puff slightly and become crisp and brown.
Drain on paper towels and serve warm.
Ingredients:
wheat flour, white, all-purpose, unenriched
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
lard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
salt, table
Directions:
Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl.
Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
After the resting period, cut the dough into three equal pieces.
Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick.
With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart.
In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
The melted fat should be about 1 inch deep, add more lard if necessary.
Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula.
The bread will puff slightly and become crisp and brown.
Drain on paper towels and serve warm.