Navajo Fry Bread

 This is my latest favorite recipe for Navajo Fry Bread, not what I use for the topping though

Fry Brhttps://lilluna.com/homemade-indian-fry-bread/ead Recipe

By: Kristyn Merkley

This easy Fry Bread Recipe uses just 4 ingredients and fries up golden and bubbly with a soft, tender center that can be served sweet or savory.

Servings: 8

Prep: 20minutes mins

Cook: 4hours hrs 5minutes mins

Total: 4hours hrs 35minutes mins

Equipment

crock pot

Ingredients 

Bean Topping

▢2 cups dried pinto beans, rinsed and drained or 3 (16-ounce) can pinto beans, rinsed and drained)

▢water

▢2-3 slices bacon, chopped and cooked

▢1 pound ground beef, cooked and drained

Bread

▢2 cups all-purpose flour

▢1 tablespoon baking powder

▢1 teaspoon salt

▢1 cup hot water, (130 degrees F)

▢vegetable oil, for frying

Other Toppings

▢shredded lettuce, sour cream, chopped tomatoes, sliced avocados, shredded cheese

Instructions 

Place rinsed dried beans in a slow cooker and cover with water. Cook on low for 4–5 hours, or until beans start to become tender.

Add bacon pieces and ground beef to the slow cooker and continue to cook on low for an additional 1-2 hours, or until beans are fully tender. (To make the bean topping using canned beans, combine canned beans, cooked ground beef, and cooked bacon and cook in a slow cooker on low for 2 hours. Set aside.)

Make the bread: Sift flour, baking powder, and salt together in a medium bowl. Add hot water and mix with your hands until a dough forms (dough should be a little sticky). Cover and let rest for 10 minutes.

While the dough is resting, preheat the oven to 200°F. Fill a large saucepan with 1-2 inches of oil and heat over medium-high heat to about 350°F.

Divide the dough into golf-ball-sized pieces, about 1½ to 2 inches wide. On a lightly floured surface, use a rolling pin or pastry roller to roll each piece into a 6 to 7-inch round, about ¼ inch thick. Thinner dough will be crispier, while slightly thicker dough will stay softer in the center. For a more rustic shape and bigger bubbles, gently stretch the dough with your hands instead. NOTE: Cut or poke a small hole in the center of each piece before frying to help it stay flatter.

Working in batches, fry each dough piece in hot oil until the dough is golden and puffs up, about 20 seconds, then flip and fry on the other side for 10-20 seconds more. Set on a paper towel-lined plate to drain. Transfer the fried bread to a paper towel-lined plate briefly to drain, then place on a wire rack set over a baking sheet in a 200°F oven. Avoid stacking the pieces so they stay crisp.

Spread beans over fry bread, top with any other desired toppings, and serve warm.

Notes

Perfect frying. Make sure your oil stays at a consistent temperature of about 350°F. If the temp is too low, the bread will be tough. If it is too hot, the outside will burn before the inside cooks through.

Soak the beans. To lessen the amount of gas in the beans, soak dried beans in a large bowl of water for 8-12 hours (or overnight). Drain and rinse beans before use.

Serving suggestions. We feel this fry bread is best served with beans, but for a sweeter version, you can also skip the savory toppings and serve it with powdered sugar and/or honey.

Make ahead. Mix up the dough and store in a resealable plastic bag for 1-2 days in the refrigerator or portion the dough into 1.5-2 inch balls and flash freeze.  When ready to fry, remove from the refrigerator or freezer and let the dough come to room temperature. Fry according to recipe instructions. 

 Nutrition

Serving: 1g, Calories: 450kcal, Carbohydrates: 55g, Protein: 24g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 374mg, Potassium: 1021mg, Fiber: 8g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 3mg, Calcium: 136mg, Iron: 5mg