We have crossed halfway through the journey of cuisines and its time to talk about the alphabet ‘N’. The plan was to make a New york style pizza or cheese cake, but then I got to know about this Indian fry bread developed by the Navajo tribe(pronounced Navaho). I read about the painful history behind the origin of the recipe here. The recipe was developed in Indian camps with the limited provisions available.
My recipe is from Mireille’s blog. I love reading her intros; she takes us to through many wonderful trips through cuisines and makes it more enjoyable by adding her own experiences. For this post she is talking about her college years in New Mexico.
I couldn’t roll the bread thin and they ended up a little puffed up. If you are making this, try making it thinner and stretch it out as much as you can. Its a little like our own naan bread actually.
Read on for the recipe.
Recipe source: The schizo chef
Makes: six small fry breads
- 1.5 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- warm water for making the dough
- oil for deep frying
- honey/ melted butter/sugar for serving
- Mix the flour, baking powder, salt in a bowl. Add water slowly and kneed until you get a soft dough. The dough shouldn’t be sticky.
- Pull out a small lime sized ball of dough, pat it flat on a lightly floured surface to help prevent sticking. Make it as thin as possible( I wasn’t very lucky there :D) and poke a hole in the middle.
- Deep fry in hot oil until golden. Drain on paper towels. Serve with honey or melted butter with powdered sugar on top.