Recipe by Sarah Stone
"Each tribe has their own recipe for fry bread. This is a recipe that I came across as a teenage girl while staying at my great-grandma's house. Grandma was Native American, and I found that this recipe creates a delicious fry bread for Indian tacos. Fry bread is commonly used for making Indian tacos, but is also good with honey butter or cinnamon-sugar and butter for a dessert. Warm milk can be substituted for the water."
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3 1/4 cups
all-purpose flour, divided
1 (.25 ounce) package
active dry yeast
1 1/2 teaspoons
1 1/2 teaspoons
1 1/2 cups
warm water, or as needed
oil for frying, or as needed
This was a very delicious recipe. I made a slight alteration, I kneaded the dough with flour until it was light and no longer sticky. It also made 12 servings rather than 10, but maybe I like a smaller fry bread.
Used this recipe for making Navajo tacos. We were just 4 people for lunch, so I halved the recipe. (Used half tablespoon SAF instant yeast.)
I thought these were more tender than the fry bread made with baking powder. We enjoyed the meal!
Best ever, made fry bread for the first time and it was perfect. I took some to a friend who lives for fry bread and she wants this receipe.
I love this recipe. They puffed up a little more then I wanted so I didn't roll them too thin to prevent. I have be using my own recipe for fry bread for about 20 years, but will be changing to this one. Thanks for sharing it.
* Percent Daily Values are based on a 2,000 calorie diet.
Family Fry Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 64
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