This bread is used as the basis for Navajo Tacos and can also be folded over
a stuffing and eaten as a sandwich. At special events through the Southwest they
are cooked in large round pots over open mesquite fires by Native Americans.
- 3 cups flour
- 3 teaspoons baking powder
- 1 tablespoon shortening, lard or vegetable oil
- 1 teaspoon salt
- 3/4 cup warm water
- Measure dry ingredients into a deep mixing bowl. Add shortening and knead
with hands until dough is in small pea-size pieces. Add warm, not hot, water
and knead with hands until dough is smooth and leaves sides of bowl. Knead for
at least 5 minutes.
- Cover with a clean dish towel, and place in a warm place to rise for 30
- This is the secret for tender fry bread - kneading and resting.
- Divide dough into portions about golf-ball size and pat, slap, or roll out
as round as possible, 1/4 inch thick.
- Fry in hot shortening or oil about 1 inch in depth. Fry both sides until
light golden, not dark brown.
- Top with refried beans, confectioners' sugar or honey.