When you tour the Southwest, you must include the four corners area. And, that visit should include Navajo Frybread. (We may be prejudiced, but we believe the frybread at the Twin Rocks Café, Bluff, UT, is some of the best you’ll find.)
What do you do when you get back home and can’t find Indian Frybread at your corner deli? Here we present you with a recipe for frybread. Hooray!
- Ingredients: 3 cups all-purpose flour 2 tsp. baking powder ½ tsp. salt 1 cup warm water 2 quarts vegetable oil for frying
- Mix the flour, baking powder and salt together. Pour in the warm water and mix.
- Knead the dough until it is soft (but not sticky), and add a little more flour or water as needed. Put the dough in a bowl, cover it, and let it sit for about 15 minutes.
- Divide the dough into 12 balls, and roll each one until it is about 5 inches across. (This is totally up to you – you may want to go for a piece of frybread that is twice that size. Make yourself happy!) Whatever size you make the circles, the dough should be about ¼ of an inch thick. Now, poke a small hole in the center.
- Heat your oil in a deep and, preferably, heavy pan. A large cast iron skillet works well. The temperature of the oil should be about 375 degrees. Drop the bread, just one at a time, into the hot oil and turn when the frybread is gold. Serve with butter or, our personal favorite, a good, local honey. Or use the frybread as a base to make a Navajo taco.