Navajo FRY BREAD or FlourTortilla Dough |
| Name: |
Demi BlueEyes |
| Base: |
MCAS |
| Recipe: |
4 Cup Bread or All purpose Flour
1 tsp of baking powder
1 tsp of salt
1 1/2 to 2 cups of Lukewarm water
Mix all the ingredients together then put the water in periodically till your dough is in a ball.
Knead your dough to the desired texture. (Sticky dough will be hard to work with.)
Let the dough sit for 1 hour.
Take your dough out in a fist full size. Work your dough to a circle. This is not easy! It will take skilled tortillas makers to catch on quickly.
The thicker the dough it will be fluffier. The thinner you make the dough it will be crispy.
For tortillas use a flat pan and medium heat.
For fry bread use a pan deep enough to hold hot oil.
2 cup of Lard or Crisco shortening needs to be melted.
Meduim heat as well. Test a small piece of dough to see if it browns in the hot oil.
Recommended oil use is lard or crisco. If you use vegetable oil it will taste different.
You can use the dough recipe for tortilas and Fry bread.
If you know what your doing you can also use it for dumplings in Mutton stew.
Enjoy your Navajo Fry Bread. |
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