Navajo Fry Bread

By Chez_Alexander

Ingredients

• 2 cups flour
• 1/2 cup instant dry milk
• 1 TBS baking powder
• 1/2 tsp salt
• 2 TBS shortening (+ additional for deep frying)
• 3/4 cup water

Details

Servings 4
Adapted from froggey.files.wordpress.com

Preparation

Step 1

1. Mix together dry ingredients. Add shortening and rub mixture with fingers until coarse crumbs form. Add water and stir with a fork until dough clings together. Cover dough with towel and allow to set and rise, about 30-45 minutes.

2. Put on lightly floured board, and knead dough until smooth, 2-3 minutes. Divide dough into 6 equal portions and keep covered with plastic wrap. Shape each portion of dough into a ball, then pat out on a floured board into about a 6-7 inch round. Note: getting the round as thin as possible will make the final product lighter and fluffier. Thick rounds = heavy, dense frybreads.

3. Make a little hole in the center of each round to ensure even cooking.

4. Heat shortening to 365F. Deep fry each round in shortening, turning 3 times: once when the bread is browning, again when the second side is as brown as you desire, and finally when the bread is done.

Makes 4 servings. Each serving = 5 Weight Watchers points (NOTE: this value is for the dough ONLY! It does not include any oil used in deep frying.)