A friend from church asked if anyone had a recipe for bread for Navajo tacos. Immediately, I was taken back to memories of earlier days when a favorite family meal was Indian Fry Bread with refried beans or taco meat, lettuce, tomatoes, cheese, and salsa. Of course, sometimes the kids being rather picky would opt for only cheese, or if we wanted something sweet, we sprinkled on a little powdered sugar. Living in northeastern Arizona, Indian Fry Bread was very popular. I remember going to the AZ State Fair, and getting fry bread at a booth operated by Native American Indians from our church. It was always one of the most popular food booths at the fair. So, since I haven't made fry bread for many years and it is not really a food on the Weight Watchers program, I had to search a little to find the recipe. This recipe is courtesy of an old friend of mine, Norma Hayes, who wrote a cookbook, along with Shirley Davis, called Cooking for Crowds and Parties. I have used the recipes in this book more than I can remember. This original recipe made enough for 20 large pieces, so I always cut the recipe in half and it was plenty for our family of 5, with some left over. This recipe makes 10 large pieces.
Indian Fry Bead
4 cups flour
1 T. baking powder
1/2 cup dry milk
3/4 T. salt
1 1/4 cups tepid (just warm) water
Oil for frying
Combine dry ingredients. Add water to form a soft dough. Use more water if necessary. Form into small balls; roll out and fry in hot oil. Remove when golden brown and drain on paper towels. Serve warm with beans, cheese, honey, or powdered sugar.
You can cut the dough into smaller shapes and make sopapillas served with honey, powdered sugar, or cinnamon sugar. Perfect dessert to end a Mexican meal.
Enjoy the recipe! As for me, this is just making me extremely hungry for bread and something sweet.