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Indian Frybread
Navajo
2 C all-purpose flour
1 TBS baking powder
1 tsp. salt
1 C hot water
Vegetable oil (for frying)
In a bowl, mix together all ingredients; dough will be sticky. Liberally grease hands with vegetable oil; shape dough into a ball. Place dough in bowl; cover with a towel and let rest in a warm place for about twenty minutes. Heat at least one inch of vegetable oil in a frying pan or electric skillet; the cooking temperature should be 375-degrees F. Pinch piece from dough ball; shape into the size of a golf ball and then stretch out until dough is flattened to the size of a large cookie. Poke a small hole in the center of dough; place in hot oil. Fry until golden brown; turn over and fry other side. Drain on paper towels. Repeat with remaining dough. Recipe makes six servings.
Suggestions: Serve with butter, honey or fruit preserves. Can also be used for tacos.
History Note: Frybread was first mentioned in history in 1864, when the Navajo tribe used flour and lard given to them by the United States government for a relocation trek (known as the "Long Walk") from Arizona to New Mexico.
*Frybread image (C) John Pozniak (2005). Used under the Creative Commons Attribution-ShareAlike 3.0 License.
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