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Feb. 10th, 2012 06:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffNavajo Fry Bread
3 cups (750 ml) flour
3 Tbs (45 ml) lard
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (180 ml) warm water
Lard for frying
Honey for garnish
Measure the dry ingredients into a deep mixing bowl. Add the lard and mix with your fingertips until the lard is in small pea size pieces. Add the water and knead at least 5 minutes until the dough is smooth and does not stick to the sides of the bowl. Cover with a dish towel and allow to rest for at least 30 minutes.
Melt enough lard in a heavy cast iron skillet so it is about 1 inch (2.5 cm) deep. Heat until it is about 350F (180), or until the surface shimmers. When hot enough, a small drop of dough will float to the surface and brown. Shape the dough into rounds about 6 to 8 inches (15 to 20 cm) in diameter and about 1/4 inch (5 mm) thick. Many cooks make a hole in the center of the bread with their finger. Drop into the fat, one at a time, and brown on both sides, turning only once. Serve hot with honey. Makes 4 to 6.
3 cups (750 ml) flour
3 Tbs (45 ml) lard
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (180 ml) warm water
Lard for frying
Honey for garnish
Measure the dry ingredients into a deep mixing bowl. Add the lard and mix with your fingertips until the lard is in small pea size pieces. Add the water and knead at least 5 minutes until the dough is smooth and does not stick to the sides of the bowl. Cover with a dish towel and allow to rest for at least 30 minutes.
Melt enough lard in a heavy cast iron skillet so it is about 1 inch (2.5 cm) deep. Heat until it is about 350F (180), or until the surface shimmers. When hot enough, a small drop of dough will float to the surface and brown. Shape the dough into rounds about 6 to 8 inches (15 to 20 cm) in diameter and about 1/4 inch (5 mm) thick. Many cooks make a hole in the center of the bread with their finger. Drop into the fat, one at a time, and brown on both sides, turning only once. Serve hot with honey. Makes 4 to 6.
