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Native American Fry Bread<\/p>\nNative American Fry Bread<\/p>\n
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1 cup flour, unbleached<\/p>\n
1\/4 tsp. salt<\/p>\n
1 tsp. powdered milk<\/p>\n
1 tsp. baking powder<\/p>\n
1\/2 cup water<\/p>\n
Vegetable oil for frying<\/p>\n
Extra flour to flour your hands<\/p>\n
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1 pound lean meat, ground (beef, lamb, venison or pork)<\/p>\n
1 cup onion, diced<\/p>\n
1 head iceberg lettuce, shredded<\/p>\n
3 tomatoes, diced<\/p>\n
2 cups sharp Cheddar cheese, shredded<\/p>\n
1 (3-ounce) can green chiles, diced and drained<\/p>\n
Sour cream (optional)<\/p>\n
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Sift together the flour, salt, powdered milk, and baking powder into a large bowl.\u00a0 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 well.\u00a0 Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.\u00a0 You want to mix this well, but you do NOT want to knead it.\u00a0 Kneading it will make for a heavy Fry Bread when cooked.\u00a0 The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.\u00a0 Cut the dough into four (4) pieces.\u00a0 Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Do not worry about it being round.\u00a0 As Grandma Felipa would say \u201cit doesn\u2019t roll into your mouth. In a deep heavy pot, heat the vegetable oil to about 350 degrees F.\u00a0 You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles.\u00a0 Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. 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 approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil. Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.<\/p>\n
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Different ways to eat and serve Indian Fry Bread:<\/p>\n
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Eat them as they come out of the fryer<\/p>\n
Mix softened butter and honey together and spread it on top<\/p>\n
Sprinkle with a cinnamon sugar mixture<\/p>\n
Use as a shell for Tacos<\/p>\n","protected":false},"excerpt":{"rendered":"
Native American Fry Bread 1 cup flour, unbleached 1\/4 tsp. salt 1 tsp. powdered milk 1 tsp. baking powder 1\/2 cup water Vegetable oil for frying Extra flour to flour your hands 1 pound lean meat, ground (beef, lamb, venison or pork) 1 cup onion, diced 1 head iceberg lettuce, shredded 3 tomatoes, diced 2 cups sharp Cheddar cheese, shredded 1 (3-ounce) can green chiles, diced and drained Sour cream (optional) Sift together the flour, salt, powdered…<\/p>\n