Authentic Navajo Frybread ala Wy

I have to confess, I’m a Foodnetwork junkie. Here in Germany we get the UK version via satellite, it’s basically the same as the US Foodnetwork with like 3 more British produced shows

(hello Nigella, talk dirty to me!) and a whole lot of British commercials. The Brits seem to have a thing for Bingo and claymation. But I’m getting distracted. We were watching Man vs. Food Nation, where people have to eat 2 kg of their favorite ice cream or 50 hot dogs in an hour, it’s an American format, you guessed it 😉 and the mission this time was to eat 23 tacos (which looked just so delicious) in an hour. The catch though was that the taco was made of frybread (a little harder to chew). Frybread made me think of my friend Wy, I met her online and we have been friends for a long time. I even went to visit her in Arizona. And because she is awesome, she made her fry bread, native American style, when I came to see her. Just sooo good. Being the stimulus driven robot I am I messaged Wy asap to get her recipe, I needed more frybred in my life. She delivered, as always, and it was amazing! Here is Wy’s recipe and instructions.

Ingredients

• 3 cups of flour (gold medal better for bread is the best)
• 3 TSP of baking powder
• 1/2 TSP of salt
• 1/2 cup of milk (regular pasteurized milk is fine)
• 1 to 2 cups of very warm water (not too hot but not luke warm either)

Directions

1. Mix flour, baking powder and salt well.

2. Slowly add in the warm water and milk to the mixture and mix with a wooden spoon until you get a doughy consistency.
Cover the bowl of dough and leave for 30 mins.

3. Once your dough is ready, take it out of the bowl onto a counter surface with flour and knead. You’ve made bread before so I’m sure you know when its ready. J
Youcan roll them into balls. Pinch off some dough the size of Mia’s fist {Mia is my 4 year old daughter ;)}. lol the best way to describe it. Use a rolling pin to make them flat and circular.

4. An iron skillet is best to make fry bread it. Once it gets hot, it stays hot. Put in canola oil or shortening into the pan, the amount is up to you. ½ inch deep is pretty standard. Vegetable oil isn’t a favorite of mine because the bread comes out tasting fishy. lol just a personal thing. {I used sunflower seed oil and it was great}

5. You can take the flat dough and flap it to stretch it out. You know the bread is ready to flip over when you see the edges turning brown.

6. Line a bowl or plate with paper towels to soak up any oil as you stack up the bread.

And stack up I did!

We put some tomatoes, avocado, shredded lettuce, black beans and oven fried chicken in the fry bread taco – I did 3 before I had to tab out – and the winner is frybread!!!!

Hugs!

Dani

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