Easy Navajo Fry Bread A Spicy Perspective Make a small hole in the center of each round to help keep them flat while frying. lower dough rounds, about 3 or 4 at a time, carefully into hot oil. fry until rounds have bubbles on the surface and are golden brown, about 2 to 3 minutes per side. transfer to a paper towel lined plate to drain. repeat with remaining dough. Directions. in the bowl of a stand mixer fitted with the dough hook, mix the flour, salt, and baking powder on low speed to combine. add the melted butter or lard and water and mix until a smooth dough forms, 2 3 minutes. (you can also mix the dough by hand in a large bowl with a spatula or wooden spoon mix for about 4 6 minutes, until the.
Navajo Fry Bread Instructions. in a large mixing bowl, stir together 4 cups all purpose flour, 1 teaspoon salt, and 1 1 2 tablespoons baking powder. gradually add in 1 ½ cups hot water mixing with a spoon or your hands until combined. the dough should be soft and smooth, but still tacky to the touch. Directions. combine all the dry ingredients in a bowl or mixer. mix all together until it is all evenly distributed throughout. slowly add the warm water a little at a time while kneading by hand or using an electric mixer fitted with the hook attachment. * with hand: knead the dough 30 40 times gently turning to mix. Shape the dough into golf ball sized pieces. roll each ball flat with a rolling pin and poke a hole in the middle. this will keep the bread from puffing up while frying. 5. deep fry the dough. fry the discs one at a time, for 1 2 minutes on each side. wipe off excess grease with a paper towel. 6. Heat the oil: pour enough vegetable oil into a large skillet or dutch oven to reach a depth of about 1 inch. heat the oil over medium heat until it reaches 375°f (190°c). 6. fry the fry bread: carefully drop the flattened dough pieces into the hot oil. fry for 2 3 minutes per side, or until golden brown. 7.
Easy Navajo Fry Bread A Spicy Perspective Shape the dough into golf ball sized pieces. roll each ball flat with a rolling pin and poke a hole in the middle. this will keep the bread from puffing up while frying. 5. deep fry the dough. fry the discs one at a time, for 1 2 minutes on each side. wipe off excess grease with a paper towel. 6. Heat the oil: pour enough vegetable oil into a large skillet or dutch oven to reach a depth of about 1 inch. heat the oil over medium heat until it reaches 375°f (190°c). 6. fry the fry bread: carefully drop the flattened dough pieces into the hot oil. fry for 2 3 minutes per side, or until golden brown. 7. Knead the dough on a floured board until it becomes elastic. let the dough rest for 10 minutes, covered. roll out the dough until it is 0.5 inch thick. cut the dough into squares or circles. deep fry at 370°f (188°c) until golden brown; drain on paper towels. Working with one dough round at a time, poke a hole in the center of the disk and place the dough in the hot oil. fry on each side until golden brown, about 1 minute per side. place on paper towels to drain and repeat with the rest of the dough. serve with butter and cinnamon sugar or jam.
Easy Navajo Fry Bread A Spicy Perspective Knead the dough on a floured board until it becomes elastic. let the dough rest for 10 minutes, covered. roll out the dough until it is 0.5 inch thick. cut the dough into squares or circles. deep fry at 370°f (188°c) until golden brown; drain on paper towels. Working with one dough round at a time, poke a hole in the center of the disk and place the dough in the hot oil. fry on each side until golden brown, about 1 minute per side. place on paper towels to drain and repeat with the rest of the dough. serve with butter and cinnamon sugar or jam.
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