Prep 10 mins
Cook 6 mins
I first made this on 06/04/02. Very tasty and easy to make. Fluffier and more bread-like than versions I've tried before. I like to add 1 more tbsp. of shortening and about 1/4 cup of white sugar. I like to use these when I make something for dinner that has a sauce like curry or something. Try different things like adding spices to the dough that's similar to your main dish. My family loves these!
- 3 cups flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1⁄2 cups water
- 1 tablespoon shortening
- oil (for frying)
- Combine dry ingredients in a bowl.
- Cut in the shortening until it resembles crumbs.
- Slowly add water and mix thoroughly until you have a good dough.
- Knead the dough for a few minutes.
- Use flour when needed and break off pieces about the size of a golf ball.
- You flatten these balls to about pancake size and fry in hot oil.
- I don't remember the reason why but the Indians poke a hole in the center of the dough before frying.
- When they are golden, drain on paper towels.
These were "OK", but nothing fantastic. I want to try these again by using the advise in the description of using sugar, as they needed something else for the dough. It was pretty bland. I love Navajo Fry Bread, and hope that this will help the outcome next time. I will review again once I make them. Thanks