Friday, June 17, 2011
My sis gets Rhoades Rolls, thaws them out, stretches them out, and uses them as the fry bread. You can't go wrong with Rhoades Rolls. They taste amazing, always. However, since I never, ever remember to pull them out of the freezer in time, I usually fall back on my Navajo Fry Bread Recipe:
Navajo Fry Bread
4 cups flour
4 tsp. baking powder
1/2 cup instant dry milk
1/2 tsp. salt
In a large bowl, combine flour, baking powder, dry milk, and salt. Slowly add enough warm water to form a workable dough (start by adding 1 cup of water, then more if needed). Knead until smooth but still slightly sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 mins. (Sometimes I don't do this, and it hasn't been a problem.) After resting, divide dough into 8 equal pieces.
On a lightly floured surface, roll each piece of dough into a small ball and pat into a flat circle about 8 inches in diameter and 1/4 inch thick. Cut a steam vent in the middle of each circle of dough.
In a large, deep frying pan, heat 1 to 2 inches of veggie oil on medium high until it's rolling. Fry the dough pieces, one at a time, turning once, for 2 minutes on each side until golden brown. It will puff slightly. Remove from hot oil and drain on paper towels.
What I like on my Navajo Tacos: