Navajo Fry Bread
(from nick’s recipe box)
I like these for najavo tacos. Mmmm!
Source: Cooks.com (altered)
Ingredients
- 1 1/2 cups flour
- 1 pkg active dry yeast
- 1 5 oz can evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup shortening
- 1 tsp salt
- 2 eggs
- 2 1/2 - 3 cups flour
- vegetable oil
Directions
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Stir together 1 1/2 cups of the flour with yeast until well combined.
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In a medium saucepan, combine milk, sugar, water, shortening and salt. Heat until shortening melts and liquid measures 120F to 125F on an instant read thermometer (very warm).
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Stir the liquid into the flour, beating with an electric mixer. Stir in eggs 1 at a time, beating after each addition. Beat for several minutes, gradually adding the remaining flour.
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Turn out onto a lightly floured pastry board. Knead in as much of the remaining flour as is needed to make a stiff dough. Continue to knead for 5-8 minutes, or until dough is smooth and elastic. Shape into a ball, place in a lightly oiled bowl, turning once to coat with oil, and cover with plastic wrap. Refrigerate for at least 2 hours or overnight until ready to use.
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When ready to use, let dough reach room temperature and punch down. Let rest, covered with a damp paper towel for 10 minutes.
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Turn out onto a lightly floured work surface and roll into flat rectabgles 3 inches by 4 inches wide of an 1/8-1/4 inch thickness.
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Bring oil in a deep pan to a temperature of 365F. Using a slotted or mesh spoon, carefully lower two rectangles at a time into the hot oil and fry, turning once, for a total of about 1 1/2-2 minutes (or until golden). Remove and drain on paper towels.