This post is a part of the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.
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
Ingredients:
- 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
Method:
- 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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
My Kitchen Trials 
This is indeed such a fantastic bread to indulge!..has come out so well Rajani
LikeLike
the history is indeed a sad one and thx everyone for your compliments about my intros – that shot with the dollop of honey is just calling me
LikeLike
Looks well done ! Crispy n crunchy bread out there
LikeLike
After moving to South, I realized that the fry breads are so common here. I ate the savory bean loaded fry bread few times at the fairs here and love it. I am going to try to recreate what I ate using this recipe for fry bread!
LikeLike
Though I was also confused about them being vada, your fry bread looks amazing. Loved Mir’s post on it too!!!
LikeLike
This is new to me, they look like Vada. I agree with everyone about Mir’s intro.. She does so much research. Nice share.
LikeLike
I thought they are American vadas :) But they look fantastic.
LikeLike
The fry bread looks almost like vadas .Lovely and I am sure they must be delicious too.Nice choice from Mir’s.
LikeLike
Thats a fantastic pick from Mir’s space, Navajo fry bread looks super delicious and pretty.
LikeLike
I second vaishali about Mir’s post.. The history is so sad.. uffff..
Anyways great pick and great share.
LikeLike
These look like vada with a hole in the bread. I remember reading Mir’s post when she posted.
LikeLike
nice pick..this is new recipe for me and to tink it is pretty simple…
LikeLike
These fried breads look very nice, but it so sad to read about its origin..
LikeLike
I agree Mirs post talk for themselves , a good choice for the alphabet and well prepared too .
LikeLike
At first look, they look like our vada :-) I love Mir’s intros too, she does so much research for each post. Navajo fry bread looks yummy!!
LikeLike
Yum. I made a similar Argentinian version for another marathon and remember loving it.
LikeLike