Skip to Content.
Sympa Menu

homestead - Re: [Homestead] fry bread

homestead AT lists.ibiblio.org

Subject: Homestead mailing list

List archive

Chronological Thread  
  • From: "Lynda" <lurine AT com-pair.net>
  • To: <homestead AT lists.ibiblio.org>
  • Subject: Re: [Homestead] fry bread
  • Date: Fri, 6 Mar 2009 18:11:35 -0800

Fry bread is never measured <g> However, that said, the quantities are about right. However, the quantities you list won't make you much.

Traditionally, you'd pinch off pieces somewhere around the size of a meatball and roll it in your hand until round. Then, again depends on the maker, you either roll them out to flat discs or you pat them between your hands until they are nice and flat. Now, something most folks don't know and which you really need to do inorder to not have an Indian taco bowl instead of a flat bread is that you stick your finger in the middle and make a hole for the steam to come out.

Back in the day, you'd have used lard for frying. That was followed by Crisco and now folks use veggie oil. I personally use corn oil because you can get it just the right temp, it has a real high smoke point AND it isn't an oil that is easily absorbed by whatever you're frying in it, so you don't get greasy fry bread.

Lynda
----- Original Message ----- From: "Leslie" <cayadopi AT yahoo.com>

Lynda,

Does this recipe sound about right?

1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying


I had Navajo Fry Bread in Arizona years ago, of course as a Navajo Taco. I pretty sure we were in a resturant on a reservation. I remember that it was good, but had completely forgotten about it until you recently mentioned it..... I also learned since that the story behind its original creation was horrible.





Archive powered by MHonArc 2.6.24.

Top of Page