elena@ihuxq.UUCP (S. G. Johnson) (06/05/84)
I am looking for a recipe for Navaho fry bread that uses easy-to-find ingredients (in Chicago) and can be prepared in a standard apartment kitchen. Please reply to elena on ihuxq.
riddle@ut-sally.UUCP (Prentiss Riddle) (06/06/84)
Here's the recipe I posted last November as part of an article on a "Native
American dinner" that a friend prepared for us. If anyone is interested in
seeing the other recipes again, I'd be glad to repost them or send them by
mail (as demand warrants).
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FRY BREAD
4 cups white wheat flour
1.5 tsp salt
5 tsp baking powder
2 to 2.25 cups water
Fry bread comes from the Southwest and is what resulted when traders
brought wheat flour to the reservations.
Mix the first three ingredients and add the water slowly, mixing as you
go, until the dough is shiny and stiff. Let it sit under a damp cloth for
30 minutes. Tear off ping-pong- to golfball-sized pieces and flatten them
in your hands or roll them into circles about 6 inches across. Deep fry
each piece in oil, browning first on one side and then on the other. As
a piece puffs up and tries to float, push it back down into the oil. Don't
be gentle! The flatter the bread is, the better -- your goal is not to
make sopaipillas.
Believe it or not, if you do this right you will make beautiful little
golden things which don't taste a bit greasy.
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--- Prentiss Riddle ("Aprendiz de todo, maestro de nada.")
--- {ihnp4,harvard,seismo,gatech,ctvax}!ut-sally!riddle