ISO: ISO T&T Navajo Fry Bread Recipe? I am hooked on Navajo Tacos, but have

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cactussue

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only created heavy baking powder fried biscuits in my quest to recreate my newest obsession.

I'm not sure what the secret is but I'm having fun tracking down hole-in-the-wall restaurants in Arizona to eat them. I would love to have a great recipe for them.

Bobby Flay has one intriguing approach - using masa harina in his dough. I haven't seen any other recipes that use masa harina - only flour, water, baking powder and salt usually.

Thanks for any help..

 
There was a recipe posted by Olga at 7064 that had a Zuni stew and fry bread, not T&T

It looked good though

 
RECIPE: from my friend Cecelia who is Navojo Indian & raised on the Navajo Indian Reservation AZ

Cecelia's Indian Fry Bread

Preheat oven 200° (to keep fry bread warm until all of the pieces of dough are fried)

Ingredients:

3 cups all-purpose flour, sifted
1 ½ cups warm milk (microwave 45 to 70 seconds - after 45 seconds (if milk is not warm) add 5 seconds repeatedly in microwave until warm- No more than 70 seconds)
2 teaspoons baking powder
1 teaspoon salt
1 TABLESPOON oil (vegetable)
*Vegetable oil for deep-frying
1 ½ TABLESPOONS active dry yeast

Preparation: (7 easy steps)

Step 1

Stir together sifted flour, warm milk, baking powder, yeast and salt in a large bowl. HINT: After each addition stir mixture, and when all ingredients are added, mix thoroughly.

Step 2

Knead until smooth on a lightly flour surface, approximately 5 minutes (if you have a mixer with dough hooks, this is much preferred)

Step 3

In a large bowl, add a little amount of vegetable oil, enough to coat the bowl. Place kneaded dough into greased bowl and flip dough to turn greased-side up. Cover and let rise in a warm place (free of drafts) for 30 minutes (45 minutes preferred).

Step 4

Pull of 10 to 12 equal pieces of dough, pat or roll out dough on lightly floured surface to form approximately 8-inch circles.

Step 5

DO NOT USE A FRYING PAN- Heat 2 to 2 ½ inches of oil in a Dutch oven (large pot), heavy kettle, or deep-fat fryer to 380 degrees.

Step 6

Drop 1 to 2 pieces of dough (use 1 dough at a time) into hot oil, gently keeping immersed with tongs, until golden and crisp, about 2 minutes each side.

Step 7

Remove with slotted spoon, drain on paper towels, and keep warm in 200-degree oven until all of the pieces of dough are fried.

**Add Honey and powdered sugar- eat warm. Add any toppings you would like.

 
Is thre an ingredient missing here? The instructions say to . . .

The instructions say to let rise for 30-45 minutes, but there is no yeast in the recipe.

Am I missing something?

 
So interesting this Fry Bread. Last year while in Juneau we ran into a

gentleman making Fry Bread outside. He said his wife would not let him make it inside because it was too messy. We chatted for a while and he offered us some. I was thrilled to get to try a piece. Funny thing was, it tasted EXACTLY like the little doughnuts that grandma used to make. Difference was he fried big pieces of dough, about the size of a pita and served it plain. Grandma fried little balls, the size of a large golf ball, and rolled them in powdered sugar after they were fried. Grandma was from Italy. So, just how many cultures out there have some sort of Fry Bread as a traditional food?

 
I am so so sorry: I called Cecelia and she said YES I omitted the yeast, I EDIT & OMITTED THE RECIPE

please re read the recipe it's been edited to include the yeast.... again, I am so sorry

 
Sorry AGAIN, I EDITED AND ADD THE OMITTED YEAST IN THE RECIPE. I just can't seem to type today, smileys/frown.gif

 
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