Thanks to my friend Melanie for sharing this delicious recipe with me! A fun side dish to go with soups, salads, and more!
Navajo Fry Bread
Recipe courtesy Emeril Lagasse, 2001, makes 12 fried breads, 6 to 12 servings
- 2 cups flour (I use whole grain)
- 1 tablespoons baking powder (make sure to use aluminum-free!)
- 1 teaspoon Sea Salt
- 1 Tbsp + Enough Coconut Oil to Fry
- 3/4 cup warm water
- 1 cup honey, as optional topping
In the bowl or a food processor, mix the dry ingredients. Stir in 1 tablespoon of the oil and the water, and process until smooth. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.
Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.
In a large saute pan or deep fryer, heat the frying oil to 360 degrees F. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon. Drain on paper towels and repeat with the remaining dough.
Drizzle honey on the fried bread, as desired, and serve. Or sprinkle with additional sea salt and serve!