Navajo Fry Bread I Recipe - Allrecipes.com

Navajo Fry Bread I

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"A traditional Native American bread. Great served with honey, jam, or butter."

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Original recipe makes 8 servings Change Servings
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Directions

  1. In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt. Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs. Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
  2. Cover with a towel and set aside for 2 hours.
  3. Divide the dough into two large pieces. Shape each piece into a circle. Roll each piece out on a lightly floured board to 1/4 inch thick. Make 2 parallel cuts through the dough without cutting all the way through. Let the dough rest briefly.
  4. Heat the remaining lard in a large cast iron skillet over medium-high heat. Once it is hot, add the first shaped dough. Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes. Remove the bread from the skillet and drain onto paper towels. Sprinkle with sea salt, if desired. Keep warm while second section cooks.
  5. Cut bread into wedges. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

This is an awesome and more traditional fry bread recipie. ABSOLUTELY THE BEST!

 
Most Helpful Critical Review
Sep 10, 2006

I've been making fry bread for years (my husband and I are both native)and you don't need anything but flour,salt,baking powder and oil or lard... What's with the extra stuff?

 

18 Ratings

Jun 25, 2005

I've made fry bread since I was a child. All you need is flour, salt, baking powder, and something to fry it in. Lard works the best. Get rid of all the other junk that serves no purpose and you have some real fry bread.

 
Jul 06, 2010

Well, this recipe is complicated enough, but no good. I have 3 Navyjoes to feed and they were not impressed. I have used the non-fat dry milk powder in my frybread, as well as regular room temp. milk and with good results. The secret to frybread is in the mixing, as any good fry bread maker will tell you not ice water or sea salt, its the way you mix your dough, and don't forget to put some love into your dough! Cast Iron skillet is best for not burning your bread as another poster stated. I have never put lard in the mix, yucko, and if you mix the dry ingredients right first, then make a well and mix in the wet ingreadients just so, and never forget the love of your family as you are mixing and don't over mix you can cook without the two hour wait and make your authentic frybread. Love is an essential ingredient, never make it when you're mad! hahaha

 
Jul 24, 2007

Wow, I have never seen fry bread like this, and have at least a dozen recipes! Had to try though. Nothing like my Grandmothers made. Quite strange for someone raised on fry bread. Good, just not fry bread. Grandmother told me how the Old People made fry bread to live through lean times, hard to imagine them having kosher salt and ice water!

 
Jan 21, 2005

I tried this fry bread recipe...My husband whom is a Native American (Sioux) did not like it at all. my children love fry bread no matter which version it is.

 
Oct 10, 2007

not tradional!!! I agree with a few other comments! being Osage I would not eat this real fry bread has 3 main parts. sugar, salt or other favors are options.

 
Nov 16, 2009

I'm also native american and this is not a great recipe. I'm with the others.

 

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Nutrition

  • Calories
  • 543 kcal
  • 27%
  • Carbohydrates
  • 47 g
  • 15%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 1069 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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