Tuesday, June 8, 2010

Fry Bread

Fry Bread
4 c flour
1 1/2 c powdered milk
2 TBSP salt
2 tsp baking powder
2 c luke warm water
oil for frying

Mix all ingredients together in a big bowl, then add the water a little at a time (add more or less depending) until you form a soft dough - not sticky (add more flour if your dough is sticky). Then roll in a ball, wrap in plastic wrap and put it in the fridge. After it has chilled for 20 minutes take little sections of dough, about 1/4 cup and form into a flat round shape. Then fry till golden on each side.

This is another one of Shannon's recipes. I kept calling them scones. THEY ARE NOT SCONES!! It is fry bread (a lot like a scone in my opinion, but I was corrected several times). Shannon lives and grew up in a small town in New Mexico and on the reservation making this "fry bread" is an art. In fact the measurements she used, weren't even measurements really, because she measured everything using the palm of her hand (something I do on occasion, but not for an entire recipe). We ate these with the green chili.
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1 comment:

  1. Tried this tonight for Navajo tacos. It was good, but too salty. Next time I think I will cut the salt down to 1 TBSP. Thanks for all the great recipes!