Potato Fry Bread
- For the Starter:
- 1/2 cup flour
- 1/4 cup water
- For the Dough:
- 1 cup water, heated to 105º
- 1 teaspoon active dry yeast
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3/4 cup whole wheat flour
- 1 teaspoon salt
- 1 cup cooked and riced russet potato
Adapted from tastingtable.com
1. Make the starter: In a small bowl, mix the starter ingredients until the flour is completely incorporated. Cover with plastic wrap and let rest overnight.
2. The next day, make the dough: In a stand mixer fitted with the dough hook attachment, combine the heated water with the yeast and let sit until foamy, 15 minutes. Add the starter and mix until incorporated. Add the remaining ingredients and mix on medium speed until incorporated, 5 minutes. Lightly cover with plastic wrap and let proof for 2 hours, punching down the dough after 1 hour.
3. Assemble the dish: In a 6-quart Dutch oven, heat 2 inches of vegetable oil to 350º and line a plate with paper towels. Using heavily floured hands, scoop ½ cup of the dough and stretch into a 5-by-3 inch rectangle. Drape the dough directly into the hot oil and fry, flipping once, until golden brown, 2 minutes per side. Transfer to the prepared plate to drain and repeat with the rest of the dough.
Top with smoked salmon and crème fraiche, or any topping of your choice.