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 Navajo woman making Frybread

Note: Navajo Frybread needs to be eaten while hot. It doesn’t reheat well.

Makes 6 pieces but recipe can be doubled.

Ingredients

• 3 c plain/AP flour with extra as needed
• 1 tbs baking powder
• 1 tsp salt
• 1 1/4 cups warm water or milk
• Oil (or lard) for deep frying

Method

1. Combine the dry ingredients in a mixing bowl. Make a well in the centre of the mixture and pour in the warm water or milk. Mix well. Turn out onto a floured surface.
2. Knead the dough lightly and form into a ball. Cover the dough with plastic wrap to prevent drying out. Let the dough rest for 15–20 minutes.
3. Divide the dough into 6 pieces. Pat or roll (using more flour if needed) into discs about 1/4 inch thick. Keep the other pieces covered until needed.
4. Heat oil or lard to 375–400 F.  Poke a hole in the centre of each piece before frying. This is to ensure even cooking. Some traditionalists do it to allow the ’spirit’ of the Navajo Frybread to escape.
5. Fry a couple of pieces at a time; don’t overcrowd the pan. When one side is light brown, turn over to finish the second side.
6. Drain the Navajo Frybread well and serve hot. Dust with icing sugar or drizzle with honey if eating it on its own.

Use Navajo Frybread to make Navajo Tacos or serve with Pinto Beans, Green Chile Stew or Menudo. Churros and Hot Chocolate for dessert!

 Image via Wikipedia