I was first introduced to Navajo Fry Bread during a mission trip to their reservation. We had stopped at a gas station to get some gas and an older Navajo woman was selling the fry bread with honey. Once we got to the reservation, I was told a brief history of the bread. The Navajo tribe was sent to a reservation an given only lard, flour, sugar, salt, and a few other minor ingredients. Many Indians died because they ate the flour without cooking it and many others refused to eat.
3 cups flour
1 TB salt
1.5 cups water
shortening/lard for cast iron skillet
1. Heat about a cup of lard/shortening in a cast iron skillet on medium heat.
2. Mix the salt in with the flour then slowly add the water.
3. Have some extra flour available to coat hands and bring the dough to a Play-do like consistency. The dough should not be tacky when you're flattening it out.
4. Pinch off a ball of dough and work into a flat bread - a rolling pen came in handy.
5. Place the dough into the skillet. (TIP: Make sure to start with the end closest and lay it away from you to keep from splashing grease on yourself.) Especially when drinking Tequila.
6. Fry until golden brown and turn it over.
7. Remove from grease and let it cool on a paper towel.
This bread is the foundation for the Navajo Taco. Garnish with your favorite taco items, fold over, and enjoy. A Navajo taco is shown below.
I have tried a few different versions of this...Garlic powder is great in this recipe ( 1 tsp ).
The basic recipe with added butter and dipped in honey is great!