Navajo Fry Bread

This has to be one of my favorite dishes. It's much like a tostada, but with a thicker more bread like shell. I was introduced to this dish by a friend in Longmont that was part Navajo. She would have a big party with each of us bringing different toppings to share and she would make the Fry Bread. If you're looking for a new dish to serve family and friends, give this a try, I'm sure not many people have had this before! I make my own refried beans for the dish which makes it even better, but use whatever your family enjoys. The sky's the limit!

Navajo Fry Bread

from Worldwide Ward Cookbook

31/2 cups flour

1/4 cup powdered milk, dry

2 tsp salt

1 Tbsp baking powder

2 Cups warm water

2 Tbsp oil

Combine flour, powdered milk, salt, and baking powder; sift together well.  Add water, a little at a time, and mix well, then add oil.  After mixed together, knead with hands, adding extra flour if needed.  Dough should not be too stiff, but not too sticky either.  Knead until well mixed, then knead in oil.  Once all has been mixed together knead dough by hand on a floured surface for a few minutes.  Return dough to bowl and let rest 10-15 minutes; this resting period allows the gluten in the flour to develop, making it silky and stretchy.  By now, the dough should no longer stick to your hands.  Break off a small golf-size amount of dough and pull it out thin while holding it in your hands.  (If the dough gets holes while you're pulling it, let the dough rest longer).  Deep-fry each piece on 1/2 inch of hot, lightly smoking oil.  Cook on both sides.  Push down center of bread while frying.  

Serve with chili or beans, seasoned meat, lettuce, cheese, tomatoes, sour cream, avocado or salsa.  For dessert dip in cinnamon and sugar or spread on your favorite honey!