Navajo Bread

Place all of the ingredients (except the oil, which you’ll use for frying) in a large mixing bowl and begin mixing by hand until you get a soft, smooth, workable dough that doesn’t stick to your hands and fingers.

If the dough is too watery or too sticky, just add flour until it’s right…too dry, just add a little water. You should work the dough for at least fifteen to twenty minutes to ensure the dough is well-mixed, smooth and pliable.

Let the dough sit for 10 – 15 minutes.

Break off a ball of dough about golf ball size and and pat it out on a floured work surface. Roll the dough flat and circular with a rolling pin until the dough is roughly 8 inches in diameter. Shake off any excess flour and set your finished dough circles on some wax paper (newspaper is fine too) until all of them are finished. You can make smaller or larger dough circles, it doesn’t matter…just remember that the smaller and thicker they are, the longer the fry time.

Add your cooking oil to your deep pan or wok and place on high heat until a pinch of dough fries up well.

Add your dough into the hot oil, one piece at a time and fry for approximately thirty to forty seconds on each side. (Don’t let it get too brown and don’t worry if it puffs up like a balloon). Then pick your fry bread out of the oil using a spatula or draining spoon and place on newspaper or paper towels to drain. Repeat with remaining dough.

Enjoy!

I use this fry bread for everything. I put my coconut curried rice on top of it, add some homemade red curry dip to it and eat it like a pizza. Delicious stuff!