Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Fry Bread
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- Level: Intermediate
- Total: 1 hr
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 316
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 262 mg
Fry bread is a symbol of both hardship and resilience: It was first made by the Navajos in the 1860s during the Long Walk, their forced relocation from Arizona to New Mexico. The tribe survived on rations of flour, sugar and lard, and created fry bread. The dish then spread to other tribes, including the Sioux in South Dakota, where it was eventually named the state bread.
- Level: Intermediate
- Total: 1 hr
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 316
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 9 mg
- Sodium
- 262 mg
Ingredients
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Directions
- Whisk together the flour, baking powder and salt in a large bowl until combined. Gradually stir in the water until a soft dough forms. Turn out the dough onto a work surface and knead until just smooth and shaggy, about 2 minutes. Cover the dough with a large bowl; let rest 30 minutes.
- Heat the lard in a high-sided skillet until it reaches 350 degrees F on a deep-fry thermometer (if using vegetable oil, make sure it doesn’t go past halfway up the sides of the skillet). Meanwhile, divide the dough into 4 pieces and roll out each piece on an unfloured surface into a 7-inch round, about 1/4 inch thick.
- Fry the bread, one piece at a time, until golden brown, about 1 1/2 minutes per side. Drain on paper towels. Let cool about 5 minutes before serving.
