How long should these be fried, as I won't know when they are brown?
If you think you're finished, you! really! are! finished!!
-----Original Message-----
From: Naima Leigh via Cookinginthedark
Sent: Friday, July 29, 2016 7:27 PM
To: [email protected]
Cc: Naima Leigh
Subject: [CnD] Navajo Fry Bread
Navajo Fry Bread
4 1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons powdered milk
1 1/2 cup warm water
1-1 1/2 cup oil or shortening for frying
Mix fry ingredients together in a bowl. Stir in the warm water, mix well
then need for 5 minutes or until a soft dough is formed. Dough will be
easier to shape if left for a half an hour under an inverted bowl. Pinch
piece dough about the size of a lemon. Roll into a flat, thin circle, about
8 inch diameter. While you are rolling out the remaining dough, heat the oil
in a heavy skillet. Fry circles one at a time in the hot oil. The dough will
brown quickly and puff up. Turn and brown on the other side. Drain on paper
towels, then place on a cookie sheet in a warm oven while the other circles
are being fried. If needed add more oil as you fry. The thinner the dough is
rolled out the crispier the bread will be.
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