Imagine biting into a cloud—soft, pillowy, and just a little crispy on the edges. That’s Indian fry bread for you. My first encounter was at a street fair, where the aroma was irresistible, but it was the taste that lingered, warm and welcoming, like a hug from an old friend.
Steps
- Heat oil in a deep fryer or large saucepan until it reaches 375°F (190°C). Ensure the oil is hot enough to fry the dough properly.
- In a large bowl, mix together flour, baking powder, and salt. Gradually add warm milk to form a soft dough. Divide this dough into eighteen equal balls, each about 2 inches in diameter, then flatten or roll them into 1/2-inch thick rounds.
- Make a small hole in the center of each dough round to help them cook evenly. Carefully place 3 or 4 dough rounds into the hot oil at a time, frying until they become golden brown and develop bubbles on the surface, about 2 to 3 minutes per side.
- Once fried, transfer the rounds to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining dough rounds.
Ingredients
- 2 cups oil (for frying)
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons salt
- 2 ½ cups warm milk
Nutritional Values
Calories: 6030 | Total Fat: 450g | Saturated Fat: 72g | Cholesterol: 54mg | Sodium: 14958mg | Total Carbohydrate: 414g | Dietary Fiber: 18g | Sugars: N/A | Protein: 72g | Vitamin A: N/A | Vitamin C: 0mg | Calcium: 2466mg | Iron: 36mg | Potassium: 1458mg
FAQ
- Why does my dough come out too sticky, and how can I fix it?
- Some users have found the dough to be too sticky, making it difficult to form balls. You can remedy this by gradually adding more flour until the dough reaches a workable consistency.
- Can I adjust the salt content in the recipe?
- Yes, the salt content has been adjusted from the original recipe. You can further modify it to fit your taste preferences. It’s common to sprinkle a little extra salt on the fry bread right after frying if you prefer a saltier flavor.
- What can I do if I don’t have enough milk?
- If you’re short on milk, you can substitute part of the milk with another liquid. Some users have successfully used a mixture of milk and vanilla yogurt to maintain the dough’s consistency.
- What are some common issues with the recipe, and how can they be resolved?
- A frequent issue is the dough being too wet or bland. To address this, increase the amount of flour and consider adding additional seasonings such as garlic or thyme to enhance the flavor.
- What are some traditional and alternative toppings for Navajo fry bread?
- Traditionally, Navajo fry bread is served with honey and butter, or topped with chiles, cheese, onion, lettuce, and beans to make Nava tacos. Feel free to experiment with other toppings to suit your taste.
Tips
- Adjust Flour and Milk: If the dough feels too sticky to handle, gradually add more flour until it’s workable. Consider using a combination of milk and vanilla yogurt if you’re short on milk or want to add a unique flavor.
- Handle with Oil: To prevent the dough from sticking to your hands when shaping it, lightly coat your hands with oil and dust your work surface with flour. This will make it easier to flatten the dough balls.
- Enhance Flavor: Try adding spices like garlic or thyme to the dough for extra flavor. This can elevate the taste and make the fry bread more enjoyable.
- Salt Adjustment: If you prefer more seasoning, consider sprinkling a pinch of salt on the fry bread right after frying to enhance its flavor without over-salting the dough itself.
Equipment
- Deep Fryer or Large Saucepan: A deep fryer is ideal for maintaining the correct frying temperature, but a large saucepan can also work for frying the dough rounds.
- Cooking Thermometer: Essential for accurately measuring the oil temperature to ensure it reaches 375 degrees F (190 degrees C) for proper frying.
