Food recipes
Authentic Navajo Indian Fry Bread (Taco Bread)
Authentic Navajo Indian Fry Bread (Taco Bread) Ingredients: oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table...
Authentic Navajo Indian Fry Bread (Taco Bread)
Ingredients:
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
Mix together dry ingredients in a large bowl; *see note about salt.
Gradually add warm milk and mix to make a soft dough.
When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.
Ingredients:
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
Mix together dry ingredients in a large bowl; *see note about salt.
Gradually add warm milk and mix to make a soft dough.
When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.