Navajo Fry Bread Recipe
Learn how to make this traditional Navajo bread served at Red Rock Grill in Zion National Park
Experience a taste of Native American tradition with this authentic Navajo Fry Bread recipe.
Recipe courtesy of The National Parks Cookbook by Linda Ly (Harvard Common Press).
INGREDIENTS
- ½ cup (120 ml) milk
- ½ cup (120 ml) water
- 2 cups (240 g) all-purpose flour, plus more for kneading
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- Vegetable oil for frying
INSTRUCTIONS
In a small saucepan over medium-low heat, combine the milk and water and heat until warm.
In a medium-size bowl, combine the flour, baking powder and salt. Stir in the warm milk mixture to make a dough. Lightly dust a work surface with flour and place the dough on it. Knead the dough until it is soft, smooth and no longer sticky. Do not over-knead. Add more flour, as needed, if the dough is too wet. Transfer the dough back to the bowl and let it rest for 15 minutes.
Meanwhile, pour the oil into a large deep skillet to a depth of 1 inch (2.5 cm). Heat the oil until a deep-fat thermometer registers 360°F (182°C), or the end of a wooden spoon sizzles when dipped into the hot oil. Divide the dough into six equal portions and roll each portion into a ball. Flatten each ball with the palm of your hand into a thin disk, about 6 inches (15 cm) in diameter.
Working in batches, fry the disks in the hot oil for
1 to 2 minutes per side until they puff up and turn
golden brown. Transfer to paper towels to drain. Serve
the fry bread hot or warm.
Servings: Makes 6 fry breads