| Prep Time: 15 minutes Cook Time: 30 minutes | Total Time: 45 minutes | |
| Servings: 16 |
The origins of Navajo fry bread are closely tied to a dark period in the history of the Navajo people. In the 1860s, the U.S. government forcibly relocated the Navajo Nation, a Native American tribe, from their ancestral lands in Arizona and New Mexico to Bosque Redondo, an internment camp in eastern New Mexico. This traumatic event is known as the Long Walk.
During their time at Bosque Redondo, the government-supplied rations were meager, consisting mainly of canned goods, salted meat, and flour. The traditional Navajo diet of vegetables, game, and beans was no longer accessible. The government-issued commodities were unfamiliar to the Navajo, and they had to adapt their cooking methods to make the most of the available ingredients.
With limited resources and out of sheer necessity, the Navajo began experimenting with the flour they received. They combined it with water, salt, and sometimes lard to create a simple dough. Due to the scarcity of cooking equipment, the dough was often fried in large metal pots over an open flame.
This improvisation led to the creation of fry bread, a versatile and easily portable food that could be made with minimal ingredients and equipment. Over time, fry bread became a staple in Navajo cuisine, symbolizing resilience and adaptability in the face of adversity.
“Fry bread, a masterpiece of Native American culinary ingenuity! The crispy exterior, the soft, doughy interior – it’s a flavor symphony that deserves a standing ovation. A brilliant creation born out of necessity and executed with a touch of culinary finesse. Absolutely delectable!”
Ingredients:
- 3 ¼ cups all purpose flour
- 2 tablespoons baking powder
- 1 ½ teaspoon salt
- 1 1/2 – 2 1/2 cups hot water
- 2 cups vegetable oil for frying
Instructions:
- In the bowl of a stand mixer add the flour, baking powder, and salt whisk by hand to combine.
- Pour 1 cup of water into the bowl and using a dough hook, mix the dough on medium speed, gradually add more of the water until all the flour has absorbed water and the texture is a slightly sticky dough that clings slightly to the sides of the mixer. I ended up using 1 3/4 cups water.
- Once everything has come together and the dough is smooth, remove it from the mixing bowl and place in a lightly oiled bowl. Cover and let the dough rest 45 minutes to an hour.
- When the dough has rested, dump it onto a lightly floured surface and divide it all into 2 inch rounds. Roll them all out about ⅛ to ¼ inch thick. You can either roll them with a rolling pin or flatten and stretch them using your hands. use more dusting flour as needed.
- Add the vegetable oil to a skillet and heat it up over medium high heat. When the oil is ready, begin frying the frybread one bread at a time by carefully placing them in the oil, frying for 2-3 minutes per side.
- The fry bread should puff up and be a golden brown color. When they are done, remove them from the oil and place them on a paper towel lined plate to soak up any excess oil.
- Allow them to rest a little before serving.