Recipe courtesy of Tammy Torres
Apache Fry Bread
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 437
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 66
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 9
- Cholesterol
- 14
- Sodium
- 733
- Total: 1 hr 33 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 3 min
Ingredients
4 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
3 cups water
5 pounds lard
Chili powder, honey or powdered sugar, for garnish
Directions
- Mix flour, baking powder, and salt together in a large bowl. Slowly add in the water, a little at a time, using a fork to blend until the mixture forms into dough. Knead the dough until all the lumps are gone about 5 minutes. Cover with plastic wrap and let the dough rest about 1 hour.
- Meanwhile, melt the lard in a Dutch oven over high heat. When it just begins to smoke, drop a small piece of dough into the oil. If it quickly rises to the top, the oil is hot enough to begin frying.
- Take a piece of dough and roll it into a golf ball-sized ball. Stretch the dough into a disk-like shape as you would a pizza dough. When you have a piece ready to go, carefully place the dough into the oil and let it brown on 1 side about 1 1/2 minutes and then turn it over to brown the other side for another 1 1/2 minutes. Remove the fry bread from the oil and let it drain on paper towels until cool. Enjoy fry bread by sprinkling it with chili, honey, or powdered sugar.