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Navajo Fry Bread II

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 13 Jul 2018 23:50:22 -0700
v118.n026.6
* Exported from MasterCook *

                         Bread, Navajo Fry Bread II

Recipe By     :Saundra
Serving Size  : 9     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Low Fat
                 Posted                          Side Dish

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2               cups  oil -- for frying
   4               cups  all-purpose flour
   3        tablespoons  baking powder
   2        tablespoons  salt
   2 1/2           cups  warm milk

As far as I know this is the original recipe for Navajo Bread. It's 
is great with honey and butter. The Navajo put chiles, cheese, onion, 
lettuce and beans on it, and call them Nava Tacos.

Prep:
5 minCook: 25 min
Total: 40 min

In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or 
lard to 365F (185C).

In a large mixing bowl, combine flour, baking powder, salt and milk; 
mix well. When the dough has pulled together, form it into small 
balls and pat them flat.

Place 3 or 4 at a time into the hot oil. When the rounds begin to 
bubble, flip them over and cook until golden. Drain on paper towels 
and serve hot.

Editor's Note:
We have determined the nutritional value of oil for frying based on a 
retention value of 10% after cooking. The exact amount may vary 
depending on cook time and temperature, ingredient density, and the 
specific type of oil used.

Info: Cal 281, Fat 6.8g, Carb 46g, Pro 8g, Sod 1915, Fiber 1.5g

S(Internet address):
   "https://www.allrecipes.com/recipe/17053/navajo-fry-bread-ii/";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 246 Calories; 3g Fat (10.4% 
calories from fat); 8g Protein; 47g Carbohydrate; 1g Dietary Fiber; 
9mg Cholesterol; 1943mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 
Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2018 - 0627