A classic recipe for deep-fried bread, often known as Navajo or Native American Fry Bread. This simple dough is fried in deep fat until puffy and golden, perfect for serving sweet or savory.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 3 Cups | Flour |
| 1 Tbsp (3 tsps) | Baking Powder |
| 1 tsp | Salt |
| 1 Tbsp | Shortening |
| ~2 Cups (1 Pint) | Lukewarm Water |
| As needed | Fat or Oil for deep frying |
Instructions
- In a large bowl, sift together the flour, baking powder, and salt.
- Using your fingertips or a pastry blender, cut the shortening into the flour mixture until it resembles coarse crumbs.
- Gradually add the lukewarm water, mixing until a soft dough forms that is similar in consistency to biscuit dough.
- Turn the dough out onto a lightly floured surface and knead gently for a minute.
- Roll the dough out to about ½-inch thickness and cut it into 3-inch squares. Cut a small hole or slit in the center of each square (this helps it cook evenly).
- In a deep, heavy skillet, heat about 2 inches of fat or oil to 375°F.
- Carefully fry the dough squares one or two at a time for 1-2 minutes per side, until they are puffy and golden brown.
- Remove with a slotted spoon and drain on paper towels. Serve warm with honey, powdered sugar, or as a base for tacos.
Note
The original recipe card uses the outdated and offensive term “Squaw Bread.” This recipe is for what is widely and respectfully known as Fry Bread.
