Navajo Fry Bread - Traditional

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 4 cups flour (high gluten flour is best)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup warm water (or more)
• 1 -2 cup shortening or 1 -2 cup cooking oil
• 2 medium onions, chopped
• 1/2 lb shredded cheddar cheese
• 2 cups shredded lettuce
• 2 medium tomatoes, diced
• 2 -3 fresh roasted chilies (chopped)
• 4 -6 cups hot chili beans (or chili with or without beans)
• sour cream (optional)

Recipe

• 1 mix the flour, baking powder and salt in a large bowl. gradually stir in the water and work it in, adding more water a little at a time, if needed.
• 2 knead by hand until soft but not sticky. form the dough into a round ball, cover and let stand for about 30 minutes. shape into 2" balls.
• 3 heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
• 4 flatten each ball of dough by patting and stretching into a pizza shape. carefully place the dough into the hot oil.
• 5 fry until edges of the bread are golden and turn to cook the other side. makes 4-5 pieces.
• 6 layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make navajo (or indian) tacos
• 7 fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. many navajo cooks prefer to use "bluebird" a high-gluten flour, in this recipe. variations: the navajo nation in window rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.