Navajo Fry Bread Recipe – I am New Mexico

Navajo Fry Bread Recipe

 
If you’re from New Mexico, then you’ve most likely eaten fry bread a time or two. With native culture having been here for thousands of years, long before the Spaniards in (1598), there are many things have been passed on for generations, including this great bread. Although the recipe has probably changed in the past 1000 years, this one is the closest to the real thing (that I’ve found), and I suggest you give it a try. 
This recipe may seem a bit difficult, but if you have the right ingredients and your lard is hot enough, then it probably won’t come out too bad. I recommend using a cast iron pan because of its even heat distribution. You may also use a deep fryer.


Navajo Fry Bread Recipe

Yield: 6-8 servings

Total Frying Time: 20-25 minutes approximately

Temperature: Medium-High

  • 2 cups flour Cornmeal or Bluebird flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon Salt
  • Shortening or Manteca (John Morrell Snow Cap Lard)
  • 2/3 cup warm water

1. Combine flour, baking powder, and salt in a large mixing bowl.

2. Add warm water to flour mixture and work into a smooth and elastic dough.

3. Divide dough into balls of desired size.* On a board ligthtly dusted with cornmeal or flour, roll out each ball of dough into a 1/4-inch thick circle. Cut a hole in the center of each circle. (important)

frybread4. Heat 2 inches of shortening in a heavy pan at a medium-high heat (oil temp should be about 350 degrees).

5. Fry the dough in the Shortening, one circle at a time, until golden on both sides, turning once. Drain on absorbent towels.

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