As a child, I lived in Monument Valley for a few years, situated on the Utah/Arizona border. This fry bread recipe comes from that region. My mom made it for us from time to time growing up and I just loved it. I tried making it myself, about 4-5 years ago, but it was before I had a blog and I never took any photos. When my mom visited us a few months ago, she made them for us, and I just finally got around to making them myself, again, a few days ago, so I could take pics and finally put them up here.
The dough is pretty easy to mix up. My mom adds just a bit of shortening for some fat, although some recipes call for no fat. It makes the dough more tender, though. You roll them out to about 6 inches in diameter, and then fry them. I tried to roll as thin as I could, because the dough puffs up a lot during the frying.
Navajo Tacos (Fry Bread) with Anasazi Beans
Frybread recipe from my Mom
I increase this recipe by 50% for my family
2 cups unbleached flour
1/2 teaspoon salt
1/2 cup instant dry milk powder
1 tablespoon baking powder
1 1/2 tablespoons shortening
2/3 to 3/4 cup water
Canola or Vegetable oil for frying
1. Mix dry ingredients; cut in shortening as for pastry with pastry cutter. Add water gradually, mixing to form a firm ball. Divide into 8-12 balls; let rest, covered, for 10 minutes. Roll or pat each ball into a 6 inch circle, rolling the dough thin. Poke a hole in center with your finger. Heat 1 inch oil in Dutch oven* to 350- 400 degrees. Slip each circle into oil; fry each side about 1 minute or until puffed and golden. Drain on paper towels. Top with beans or chili, cheese, sour cream, tomatos, lettuce, etc., to make Navajo tacos. (Bean recipe below).
*(I used a small (about 8 inch) skillet so I'd use less oil and just fried one at a time. I also didn't use a thermometer for my oil).
Simple Anasazi Beans
by What a Dish!
2 cups dry Anasazi beans, sorted through (to remove any pebbles, etc) and rinsed
water, to cover
1/2- 1 teaspoon garlic salt, to taste
1 tablespoon tomato paste
1-2 teaspoons chicken bouillon base, such as Better than Bouillon or Trader Joe's
1. After the beans are clean, place them in a glass, plastic, or ceramic bowl and cover with 1 inch of cold water. Let soak overnight.
2. The next morning, drain and rinse the beans. Place in a slow cooker and cover with fresh water. Cook on High for about 4 hours. If the beans are pretty tender, switch slow cooker to low and cook a few more hours, or until very tender. Drain (reserving some bean water) and return to slow cooker. Stir in the garlic salt, tomato paste, chicken bouillon base, and a few spoonfuls of reserved bean water. Beans should turn creamy. Taste for salt and add more if needed.
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