Food

KFB Foodie Talk: How to make Fry bread (Navajo fry bread)

Fry bread is a very common food among the Native Americans Navajo Tribe and other tribes of the Native American.

According to my friend that shared this and other fry bread recipes with me told me there are several ways to make fry bread. Some tribes use yeast, baking powder, or the combination of both. The dough needs to rest just to relax for a minimum of 5 minutes or more.

You can serve fry bread as you would with Taco or as desserts by drizzling honey, and confectioner sugar on the fry bread. Mostly, the toppings for fry bread or Indian taco is beans/ground beef, lettuce, tomato, olives, sour cream. I absolutely like it with ground beef, with others toppings but olives.

Let get started.

Ingredients

2 Cups Blue bird flour (or all-purpose flour)
1 Cup Warm Water
1 Tablespoon Baking powder
2 Tablespoons shortening (or butter)
½ Teaspoon Salt
Oil for frying

Instructions

In a small bowl, whisk flour, baking powder, salt.

Melt shortening or butter let it cool down then mix with milk.

Combine the liquid with the dry ingredients using a fork or spoon.
The dough should a little sticky if necessary sprinkle a little flour
When done cover and kitchen towel and let it rest for at least 5 minutes or more.
and when done cover and kitchen towel and let it rest for at least 5 minutes or more.
Heat oil in a skillet or frying pan over medium-high heat, about 350 degrees.

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Get the dough out and cut a small dough out like a golf ball size, or better still just divide the dough into 8 depending on the size you want.

Pick one dough at a time (cover the rest of the dough) stretch it out using your hand or place it on a floured surface and roll out to form a circle, use your hands to stretch it out.

Gently submerge the it into the oil and fry until golden brown then flip to fry the other side. It doesn’t take time to fry so watch closely.

Remove with a slotted spoon and drain a on plate lined with paper towel.
Repeat the process until you’re done.

Topping
Ingredients

¾ Pound Ground beef
½ Cup Onion (sliced/diced)
1 Teaspoon Red pepper flake (or chili pepper)
1 Teaspoon Thyme
1 Teaspoon Granulated garlic
1 Teaspoon Granulated ginger(or minced ginger)
Salt and pepper to taste
For serving
Iceberg or Romaine Lettuce cut up
2 Roma tomatoes (chopped/diced)
Shredded cheese (I used Mixture of Colby and Monterey blend with Taco seasoning)
Sour cream

READ
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Instructions

Place a skillet over medium-high heat, render all the fat in the beef by add the ground beef and stir.

Continue to stir when you see no traces of pink color left. Drain all the fat (that’s a lot of fat) in the skillet and add red pepper flake, and ginger. Stir and continue to cook.

Add the seasoning powder/cube, granulated garlic, thyme, onion, and salt.

If the beef is too dry add a little water and stir.

Check the seasonings and adjust if necessary. If you add liquid (in the last step) let the liquid thickens with the beef before turning off the heat

Serve by assembling the fry bread

Place a bread on a plate and add the beef, tomato, cheese, and top it with a dollop of sour cream .
Fry bread(Navajo fry bread)


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