Indian Fry Bread Recipe
The Indian fry bread is part of the Navajo tradition, and comes with a story of pain and loss of freedom. Though the tradition of the Indian fry bread recipe is common to many Southwestern tribes, it is the Navajo who developed it.
The story behind the fry bread recipe is to be found in the Long Walks of the 19th century. At the time, the Navajo were placed in camps meant for four thousand to five thousand people; nevertheless there were more than nine thousand people living there, and attempts were made to starve them to death.
The government sent supplies of flour, lard, salt, sugar or yeast which were often rancid. Fry bread came from these few foods provided during the Navajo captivity. Ever since, it became a popular recipe for most tribes living in the Southwest. Nowadays, the fry bread is sold at festivals, carnivals, flea markets and fairs. It is used as base for taco meat, chicken, cheese and chopped tomatoes.
There are as many different Indian fry bread recipes and ways to cook the fry bread as there are Indian aunties and grannies preparing the famous dish; some is thick, some is thin, some is yeasty, some is soda based. Nevertheless there are a few things that are important no matter what recipe one uses.
The first thing is to be sure that the dough is moist enough; in order for the dough to pass the test it should slither off ones hand if turned sideways. In case it drops off quickly, it means that the dough is too dry; if it sticks to the hand, it is too wet.
A funny thing to do and a good way to check the quality of the dough is mixing it with ones hands.
The second important thing is to knead the bread lightly; that is, when ready to roll the bread for cutting, knead only in enough flour to prevent it from sticking, and do not play too much with the dough.
The third important fact in cooking great Indian fry bread is the temperature of the oil.
The time it takes for the dough to rise to the surface into the frying pan should not be longer than four to five seconds; if it takes longer, the oil is not hot enough. After frying several pieces of bread, allow the oil the time to regain the right temperature.
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