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Authentic Navajo Fry Bread

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By Betty Fussell

Posted July 23rd, 2007

This article is reprinted with permission from I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine, by Betty Fussell, (1997, Penguin (Non-Classics))

I Hear America Cooking: The Cooks, Regions and Recipes of American Regional Cuisine

Servings:	12
Author Notes:	While Hispanics call their small squares of fried dough sopaipillas, the Navajo call their version of the dish Fry Bread and changed the shape to a circle with a center hole, much like a donut. For an authentic New Mexico experience, serve your Fry Bread with honey butter.
Ingredients:	2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon vegetable oil 3/4 cup warm water oil for frying honey butter for spreading, optional (recipe links below)
Instructions:	Mix dry ingredients together, then stir in oil and water and mix until smooth (a food processor will do this in a minute). Knead lightly for a minute until dough is elastic but don't work it too hard or it won't roll out. Shape dough in a ball, put in a plastic bag and refrigerate for an hour. Pinch off 12 balls of dough and flatten each with your hand into 3-4 inch circles. Roll again to make the circles as thin as possible, 7-8 inches in diameter. The thinner the dough circles are, the better they puff in the oil. Poke a hole in the center of each circle with your finger. Dust the tops of the circles lightly with flour while oil heats in a wok or deep skillet to 375Â° F. Slip rounds one at a time into the hot oil and brown about 1 minute on each side, turning them with tongs or a slotted spatula. Drain on paper towels and sprinkle with powdered sugar, or drip honey over the top or spread with honey butter.