Royalty Fast food

Fry Bread, The Navajo people’s fry bread is a circular, fried dough. Navajo fry bread was invented more than a century ago, when the United States forcibly relocated Native Americans from Arizona to New Mexico, over a 300-mile journey known as the Long Walk, onto ground that couldn’t support their traditional staples of vegetables and beans. The government provided canned goods, as well as white flour, processed sugar, and lard—the ingredients for fry bread—to keep these indigenous people from going hungry. Various tribes have their own versions of bread, including sweet bread, but fry bread is mainly savory.

How do you make fry bread puffy?

Baking powder gives the fried bread its puffy, pillow-like structure in this recipe. Other tribes may leaven their dough using yeast or starters. In many Native American households, bread dough is mixed in the morning, covered with a cloth, and let rise until needed.

Why is my fry bread hard?

Over kneading or overmixing can make fried bread difficult. (Find out how to avoid over-kneading dough here.) Another possible cause is frying the dough in excessively cold oil.

How long does fry bread last?

Frybread is best eaten right away, but it can be frozen and reheated if wrapped carefully. To reheat the bread, wrap it in foil and bake it at 375° for 10 to 15 minutes, or until it is warm to the touch. After that, open the foil and heat it for 5 minutes to slightly crisp it. With these Southwestern skillet recipes, serve fry bread.

Directions For

• In a small bowl, combine the flour, baking powder, and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes.
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• Divide the dough in half. On a lightly floured surface, roll each portion into a 6-in. circle.
• In an electric skillet, heat 1 in. of oil to 375°. Frybread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.