Navajo Pueblo Indian Fry Bread
Ingredients| 4 cup white flour |
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|---|
Mix dry ingredients together. Add warm water to dry ingredients. Knead
until dough is soft and elastic and does not stick to bowl. (If
necessary, add a little more warm water. ) Shape dough into balls the
size of a small peach. Let these sit for 15 minutes. Pat out a bit,
pinch edges and then pat back and forth by hand until dough is about
1/2 to 3/4" thick and is round. Make a small hole in the center of
the round. Melt lard in a heavy frying pan. Carefully, put rounds
into hot fat, one at a time. Brown on both sides. Drain on paper
towels. Serve hot.
RECIPE CLIPPED By: Jim Bodle 8/92
Servings: 1
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