Fry Bread
by Lidia Bastianich on Nov 19, 2013
Check out this recipe for delicious Native-American fry bread, provided by Navajo Chef, Freddie Bitsoie, as seen on PBS Food's Lidia Celebrates America; Part 4: Ancient Navajo House Blessing.
- Course
- Appetizer
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2-4 cups warm to very warm water
- 4 cups canola oil
Instructions
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Combine all dry ingredients in medium mixing bowl and mix well.
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Add about 3 cups of water and knead very well using hands or stand mixer. (The amount of water depends on local humidity, so if the dough needs more water, add accordingly.)
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Make sure the dough is smooth and soft. Cover, set aside, and allow the dough to rest.
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Heat the oil to about 375° F in wide heavy-bottom pan.
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Roll the dough out into four balls, and pat out flat (can use a rolling pin).
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Carefully place one piece of dough into the hot oil. Once the edges of the dough are golden, turn the bread over and let it finish cooking.
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Remove the bread to drain on paper towels.
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Repeat with the remaining dough.
