Navajo Fry Bread
3 C. unbleached white flour
1 C. masa corn flour (not cornmeal)
3 T. sugar
1/2 t. salt
2 t. baking powder
1 C. warm water
Peanut oil or lard for deep-frying
You will need a wok or deep heavy pot for deep-frying, a medium-sized bowl and tongs.
Fill your wok or pan with 2 inches of peanut oil or lard and heat over medium to medium-high heat.
Meanwhile, combine the dry ingredients in a bowl. Make a well in the center and stir in the water. Mix to form a dough, and knead briefly. The dough should be soft but not sticky. Add a little more flour or water if necessary.
Cut the dough into 8 equal pieces. Flatten one piece to a thin disc about 5 inches in diameter and less than 1/4inch thick. Cut a 1-inch triangular wedge out of the center of the bread and test the oil temperature by dropping the wedge into the oil. The oil should sizzle quietly and the dough wedge should begin to change color. If it burns or sizzles fiercely, the temperature is too high; adjust it accordingly. Slide the bread into the oil (the oil will sizzle and bubble up through the hole in the middle) and cook until golden on the bottom, about 2 to 3 minutes.
Then turn over, taking care not to splash yourself with oil, and cook until golden, approximately 1 1/2to 2 1/2more minutes. As the bread cooks, shape the next one and cut a triangular hole in the center.
Place the cooked bread on a plate lined with paper towels to drain while you prepare and cook the remaining breads. Serve warm.
Makes 8 servings.