Navajo Fry Bread #2
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.
Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.
The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.
Submitted by by Gerald L. Whitworth on May 12, 2009