Recipe by Color Guard Mom
The Sage Cafe at Barona Valley Ranch serves this Fry Bread between the hours of 5 and 11 PM. It is OUTSTANDING. Hands down it is the best fry bread I've ever eaten. Top with honey, butter and/or powdered sugar or cinnamon sugar and you'll swear you're eating manna from heaven. We like it so much we asked for the recipe and were quite pleasantly surprised that they freely hand it out! So - here it is, I'm sharing it with you. Enjoy! ETA: You may need to add a tiny bit more water to this, make sure it is hot. Also, don't roll too thin, or they'll fry up crispier than they should.
Top Review by dngbat
This sounds great! When I was in High School '73-'77 the little cafe in town made what they called navajo tacos and it was fry bread topped with chili, lettuce, cheese and onions. It is fantastic! The cafe burned years ago but the memories of great food is still around.
- 3 3⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 3⁄4 cup hot water
- 1 1⁄2 teaspoons baking powder
- 4 tablespoons shortening
Directions See How It's Made
- Mix the salt and baking powder in the flour.
- Cut the shortening into the flour mixture until well blended.
- Place all into the spiral mixer and add the water slowly to form the dough.
- Mix gently for several minutes and check for dough feel.
- Remove from the mixer and place on the bench.
- Divide dough into 4 small rounds and knead until firm.
- Place under wet towels and let rest.
- For the fry bread, break off 2 ounce pieces and roll round and flat.
- Cook in hot oil at 500 degrees for several seconds on each side.
- The finished product should be soft and light in texture absorbing little to no oil.
- Practice makes perfect!