Navajo Fry Bread


1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying


Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.

Flour your hands. Using your hands, mix the dough, trying to get all the flour into the mixture to form a ball.  Mix well, but do not knead it. Kneading it will make for a heavy Fry Bread when cooked. The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.

Cut the dough into four pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.

Heat the vegetable oil to about 350 degrees F.  You can check by either dropping a small piece of dough in the hot oil and seeing if it begins to fry. Your oil should be about 1-inch deep in a large cast-iron skillet.

Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes.



Serve with ground beef and your favorite taco toppings for "Navajo Tacos", or serve with butter and honey.  Try rolling the freshly cooked fry bread in powdered sugar for a delicious treat.

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