A delightful twist on the traditional Navajo fry bread, perfect for any occasion.
In a large mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for a few minutes until it becomes frothy.
Ensure the milk is warm, not hot, to activate the yeast without killing it.
Add the flour, baking powder, and salt to the yeast mixture. Mix until a dough forms.
Mix until the dough is smooth and elastic, adding a little more flour if it's too sticky.
Cover the dough and let it rest for 10 minutes to rise slightly.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Divide the dough into small portions and shape each into a flat disc.
Use your hands to gently stretch the dough into shape, ensuring even thickness.
Heat the oil in a skillet over medium-high heat until it reaches frying temperature.
Test the oil temperature by dropping a small piece of dough into it; it should sizzle immediately.
Fry each disc in the hot oil until golden brown on both sides, then remove and drain on paper towels.
Avoid overcrowding the skillet to maintain the oil temperature.
Serve the fry bread warm with your choice of toppings or as a side dish.
Keep the fry bread warm in a low oven if not serving immediately.
Nutze unsere App für das beste Erlebnis
