How To Make Navajo Fry Bread Dough: A Step-by-step Guide For The Perfect Dish!

Navajo fry bread is a beloved Native American delicacy that has become a staple in many kitchens across the world. Its crispy exterior and fluffy interior make it a perfect accompaniment to various dishes or as a standalone snack. If you’re eager to create this culinary masterpiece at home, follow this comprehensive guide on how to make Navajo fry bread dough.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup warm water
• 1/4 cup vegetable oil, plus more for greasing

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder.

2. Add Warm Water: Gradually add the warm water to the dry ingredients while mixing until a dough forms. The dough should be slightly sticky but not too wet.

3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.

4. Let the Dough Rest: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rest for at least 30 minutes. This will allow the dough to relax and become easier to work with.

5. Divide the Dough: Divide the dough into 12 equal pieces. Each piece will make one fry bread.

6. Roll Out the Dough: Roll out each piece of dough into a thin circle, about 1/4-inch thick.

7. Fry the Fry Bread: Heat the vegetable oil in a large skillet over medium heat. Carefully place the fry bread in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.

8. Drain and Serve: Remove the fry bread from the oil and drain it on paper towels. Serve immediately with your desired toppings or condiments.

Toppings and Condiments

Navajo fry bread can be enjoyed with a variety of toppings and condiments. Here are a few suggestions:

• Honey
• Butter
• Cinnamon and sugar
• Ground beef
• Beans
• Cheese
• Salsa

Tips for Success

• Use warm water for the dough, as it helps activate the yeast and makes the dough more pliable.
• Don’t overmix the dough, as this can make it tough.
• Let the dough rest for at least 30 minutes before rolling it out. This will make it easier to work with and prevent it from tearing.
• Fry the fry bread in hot oil to ensure it cooks evenly and becomes crispy.
• Drain the fry bread on paper towels to remove excess oil.

The History and Significance of Navajo Fry Bread

Navajo fry bread has a rich history and cultural significance within the Navajo Nation. It originated during the Bosque Redondo period (1864-1868), when the Navajo people were forced to relocate to a reservation in New Mexico. With limited access to traditional ingredients, they adapted and created fry bread using flour, salt, and water.

Over time, fry bread became an integral part of Navajo cuisine and a symbol of resilience and adaptability. It is often served at gatherings, ceremonies, and special occasions.

Variations on Navajo Fry Bread

There are many variations on Navajo fry bread, each with its unique flavors and ingredients. Here are a few examples:

• Blue Corn Fry Bread: Made with blue cornmeal instead of all-purpose flour, giving it a slightly sweeter and nutty flavor.
• Sweet Fry Bread: Add sugar to the dough for a sweeter version that can be enjoyed as a dessert.
• Stuffed Fry Bread: Fill the fry bread with various ingredients, such as ground beef, beans, or cheese, before frying.
• Fried Bread Tacos: Use fry bread as a tortilla for tacos, filled with your favorite toppings.

Takeaways: Embracing a Culinary Tradition

Making Navajo fry bread dough is a rewarding experience that allows you to connect with Native American culinary traditions. Whether you’re cooking for a special occasion or simply craving a delicious snack, this guide will empower you to create authentic and flavorful fry bread. Embrace the history and significance behind this dish as you enjoy its crispy and comforting qualities.

Frequently Asked Questions

1. Can I make Navajo fry bread dough in advance?

Yes, you can make the dough up to 2 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to fry it, let it come to room temperature for 30 minutes before rolling it out.

2. What is the best oil to use for frying Navajo fry bread?

Vegetable oil is a good choice for frying Navajo fry bread. It has a neutral flavor and a high smoke point, making it ideal for high-temperature cooking.

3. How can I make my Navajo fry bread extra crispy?

To make your Navajo fry bread extra crispy, fry it in hot oil and let it drain on paper towels immediately after frying. You can also double-fry the fry bread for a crispier exterior.