Pueblo Fry Bread, Indian Fry Bread….this goes by many names but we call it Navajo Fry Bread because we got the recipe from our good friends the Blackwaters. He is Navajo (grew up living in a hogan and everything!). She’s half Paiute, half Shoshone. We loved eating at their house because of the wonderful fry bread. Of course, no matter how hard I try I can never get our fry bread to be as delicious as hers but we can get darn close! We pile them high with chili or beans, shredded lettuce, shredded cheese, sliced olives, diced tomatoes, sour cream, and salsa. For dessert we slather them with honey and butter. YUM!
Navajo Fry Bread
2 cups flour
1 TBSP baking powder
1 tsp. salt
3/4 – 1 cup hot water
oil for frying
Combine flour, baking powder, and salt in mixing bowl. Add the water a little at a time to make a soft dough. Knead a few times then let rest. You can actually let this rest for up to an hour but we cook them right away. Pinch off balls of dough about the size of a golf ball. Roll out each ball on a floured surface with a rolling pin until dough is about 1/8 thick.
Heat about 2 inches of oil in a deep pan to about 375 degrees. Fry dough one piece at a time until golden. Turn to cook other side. Drain on paper towels. If done correctly the fry bread will puff up with several bubbles in the dough. Makes about 7 pieces of fry bread. We usually have to triple the recipe for our family!