|Fry Bread Topped with Chili/beans and taco toppings|
I will offer up one of the better fry bread recipes I have found, and can be made with all pantry items. Then just top anyway you like. This recipe comes from a cook book titled "Cocina de la Familia" by Marilyn Tausend.
4 c. all purpose flour
2 tsp. baking powder
1-1/2 tsp salt
4 Tbl solid vegetable shortening (you can use butter if you don't like vegetable shortening)
1-1/2 to 2 c. warm water
about 3 cups vegetable oil for frying
Sift all dry ingredients into a medium mixing bowl. Add shortening and using your fingers or a pastry tool, work into dry ingredients until evenly distributed. Do not overwork. Add the smaller amount of water and incorporate into the dry mix. The dough should hang together in a somewhat soft dough. I actually find I always need closer to two cups of water.
Take the dough ball and knead on a lightly floured surface until smooth and little bubbles start to form under the surface. Place in a bowl, and cover with a cloth or plastic wrap and let rest for 20 to 30 minutes. This allows the dough to soften and get airy.
Cut dough into smaller pieces, I usually cut into 8 pieces for large fry breads (or 16 for smaller breads). On a lightly floured surface, roll each piece into a small circle, about 1/4" thick.
Stack on a plate, lightly flouring to keep them from sticking together. Poke two holes in the center of each disk with your fingers.
|You want only a dusting of flour, too much and you will get loose flour in your frying oil|
|You should have all the dough ready to cook when you heat the oil. It will be hard to roll the bread out while cooking the other fry bread.|