Both of these recipes are very good. I grew
up in New Mexico and consider the first recipe to be a bit more "authentic"...
the texture of the bread is a bit chewier and the crust crispy. The second
recipe is good for elephant ears. Try both and pick your own favorite!
Indian Fry Bread - Recipe
#1
4 c White flour
1 tb Baking powder
1 ts Salt
1 1/2 c Warm water
1 c Lard for frying (or vegetable oil)
Sift dry ingredients together in a bowl. Add warm water to dry ingredients.
Knead until dough is soft and elastic and does not stick to bowl. Add warm
water if needed. Shape dough into balls the size of a small apple. Let these
sit uncovered for 15 minutes. Flatten slightly, pinch edges and slap back
and forth by hand until dough is about 1/2 to 3/4" thick and is round.
Make a small hole in the center of the round. Melt lard in a heavy frying
pan. Place rounds carefully into hot fat, one at a time. Brown on both sides.
Drain on paper towels. Serve hot plain or with a dusting of cinammon sugar
for "elephant ears".
Indian Fry Bread - Recipe
#1
3 1/4 c flour
1 cup powdered milk
1 T baking powder
1/2 t salt
5 T + 1c lard (NOT shortening)
1 c ice water
Mix first 4 ingred.
Cut in the 5 Tablespoons of lard.
Add ice water and mix until dough is smooth - cover, rise 2 hours.
Divide dough in half. Shape each into ball.
Roll or slap each piece to about 1/2 inch thick round or press by hand.
Let rest 5 minutes uncovered.
Heat about 1/2 of remaining lard in cast iron skillet over medium heat.
When lard is very hot, but not smoking, add first loaf to pan, fry about
4 or 5 minutes on the first side until golden brown, then about 3 to 4 on
other side. Remove the finished bread, drain on paper towel.
Serve hot! Either plain, or with a dusting of cinammon sugar or a drizzle
of honey. Yum!
Submitted by Michelle Spalding |