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LOCATION: Recipes >> Breads Quick >> Fried Dough 06

Print this Recipe    Fried Dough 06

NAVAJO FRY BREAD

2 cups unsifted flour
2 tablespoons lard, cut into 1/2-inch bits
l/2 cup powdered milk
1 pound lard, for deep frying
2 teaspoons double-acting baking powder
l/2 cup ice water
l/2 teaspoon salt

Combine the flour, powdered milk, baking powder and salt and sift
them into a deep bowl. Add the 2 tablespoons of lard bits and, with
your fingertips, rub the flour and fat together until the mixture
resembles flakes of coarse meal. Pour in the water and toss the
ingredients together until the dough can be gathered into a ball.
Drape the bowl with a kitchen towel and let the dough rest at room
temperature for about 2 hours. After the resting period, cut the
dough into three equal pieces. Then, on a lightly floured surface,
roll each piece into a rough circle about 8 inches in diameter and
1/4 inch thick. With a small sharp knife, cut two 4- to 5-inch long
parallel slits completely through the dough down the center of each
round, spacing the slits about 1 inch apart. In a heavy 10-inch
skillet, melt the remaining pound of lard over moderate heat until
it is very hot but not smoking. The melted fat should be about 1
inch deep, add more lard if necessary. Fry the breads one at a time
for about 2 minutes on each side, turning them once with tongs or
a slotted spatula. The bread will puff slightly and become crisp
and brown. Drain on paper towels and serve warm. Makes three 8-inch
round breads

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