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Classic Navajo Frybread
Prep: 20 minutes (plus 1 hour for rising)
Cook: 15 minutes
Servings: 8-10 pieces
A Taste of Tradition
Navajo frybread, or 'dah díníilghaazh', is more than just food; it's a story of history, survival, and celebration. This simple yet profound bread is a staple at gatherings, powwows, and family meals. Our recipe honors the classic method, yielding a frybread that's crispy on the outside and tenderly chewy on the inside.
Materials
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/2 cups warm water
- 4 cups lard or vegetable oil for frying
Preparation
- In a large bowl, whisk together the flour, baking powder, and salt.
- Gradually add the warm water, mixing with your hands until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough back in the bowl, cover with a damp cloth, and let it rest for at least 1 hour.
Cooking
- Heat the lard or oil in a deep, heavy-bottomed skillet or pot to 375°F (190°C).
- Pull off golf ball-sized pieces of dough.
- On a floured surface, stretch and flatten each piece into a thin disc, about 6-8 inches in diameter. You can make a small hole in the center to help it cook evenly, as is traditional.
- Carefully place one piece of dough into the hot oil. Fry for 1-2 minutes per side, until puffed and golden brown.
- Remove with tongs and let drain on a wire rack or paper towels.
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