It's FRYday! - Indian Fry Bread

Indian Fry Bread

Aaah, it's that wonderful time of the month - FRYday! Woo! Now that we're all settled into our new place I was able to have FRYday on its normal day.

Today I really wanted to make Indian Fry Bread. I was introduced to this when I lived in Utah - it seems to be a very popular local food out there. I've seen it at the county fair, festivals, and other community events. To specify, "Indian" refers to Native American. I've also heard it called Navajo Fry Bead. It's eaten as the base for "Indian Tacos" or slathered in honey and butter. Yum! Unfortunately, I never got around to trying it until a short time ago during an internship at the American West Heritage Center. A Native American woman (I don't remember the tribe) showed me how her mother taught her to make it and described how they made it on the reservation. That was a pretty cool folkloric experience. But then I got to taste it. WOW! So, so mouth-wateringly good! It just melted in my mouth. This recipe brings back that wonderful tasty memory.

Indian Fry Bread
Yield: 6

2 cups all-purpose flour
1/2 cup powdered milk
1 1/2 tsp. salt
1 Tbsp. baking powder
2 Tbsp. shortening
3/4 cup warm water

Mix dry ingredients and shortening together in a medium-sized bowl. Rub mixture with fingers until coarse crumbs form. Push mixture to one side of the bowl and add the water. Mix in a circular motion with your fingers, then knead in an upward motion, stretching it upward with one hand. This should make a soft dough. (Or just stir it with a spoon until the water is absorbed. The other method is just really messy.)

Knead on a floured board for 2 minutes. (You might need to add a little extra flour.) Divide into 6 portions and shape into balls. Flatten one ball of dough with your fingers from the center outward until it's 6-7 inches around. Pat it firmly back and forth with your hands to help make it smooth and even. Thin out the edges so it's all the same thickness. Do the same with the rest of the dough balls.

Fry in hot oil until the edges are golden brown. Turn over and continue frying until a deep golden brown. Drain on paper towels.

Serve hot, slathered with butter and drenched in honey. Oooooooh, yeaaaaaahhhh......