Frybread is a flat dough bread, fried made typically with just four ingredients, deep-fried in oil, shortening, or lard, originating with the Navajo Indians and adapted to traditional Pueblo cuisine. It’s made with simple ingredients, frybread can be eaten alone or with various toppings such as honey, jam and powdered sugar. They can be served as Navajo Tacos with venison or beef, with toppings like tomatoes, lettuce, cheese, sour cream and olives. This version comes from JC Salazar of Pueblo, a local radio personality and cook who loves to share his home cooked meals.
Indian Fry Bread
- 2 c Flour
- 3 t Baking powder
- 1 t Salt
- 1/2 t Sugar
- 1 c Water, approx, or Milk to make the Sopapilla version
- Vegetable oil
- Cups of All Purpose Flour, 3 tsp Baking Powder, 2 tsp Salt, 1/2 tsp Sugar, Enough Water or Milk to Combine all ingredients to an soft Play-Dough consistency or roughly 1 Cup of Liquid and enough oil to fry in at least 1 inch, combine all dry ingredients in an large bowl, then gradually add water or milk and knead until soft and plyable, form small palm sized balls 2 or 3in round, roll out with rolling pin to roughly Tortilla size, and yes with the admission of oil or lard to the dough and strictly water no milk, is The exact same recipe once deep fried is exactly the same as Sopapillas.
- Combine flour, baking powder, salt and sugar into a bowl
- Then gradually yadd enough water or milk to mix all ingredients into a soft play dough consistency, using rougly one cup of liquid
- Kneed the dough until it's soft and plyable, forming small palm sized balls, 2-3 inches round. Roll out the dough with a rollling pin to roughly tortilla size
- If you add oil or lard to the dough and use strictly water and no milk it becomes a recipe for deep fried sopapillas
- Add enough oil to a skillet to fry the bread, about 1 inch deep