GIANT'S NAVAJO FRY BREAD

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GIANT'S NAVAJO FRY BREAD

 

1 1/2 pounds all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 cups water, more as needed

1/2 cup milk

1 tablespoon vegetable shortening

Vegetable shortening for frying

 

In a large bowl, mix together all dry ingredients. Then mix

in water, milk and shortening to form a soft dough. The dough should

pull away from the side of the bowl. If not, add a little more

water, 2 tablespoons at a time. Cover with plastic wrap and let

rest at room temperature for at least 1 hour.

 

Prepare a frying pan or electric skillet with 1 to 1 1/2 inches

of shortening and heat slowly to about 325 degrees. Cut dough into 8

equal pieces. Flatten and stretch each piece to a round shape about 1/2

inch thick; dust with flour if sticky. Using a fork, pick up flattened

dough and gently place in hot shortening, being careful not to splash

oil toward you. Fry until golden brown on 1 side, turn and fry the other

side to golden brown. If air pockets develop while cooking, they may be

poked with a fork. Keep pan temperature at 325 degrees. Remove and drain

on paper towels. Sprinkle with confectioners' sugar or drizzle with

honey.

 

Nutritional analysis per serving: 388 calories, 9 grams fat,

66 grams carbohydrates, 9 grams protein, 2 milligrams

cholesterol, 520 milligrams sodium, 21 percent of calories from

fat.

 

Serves - 8

 

From " The All-American Truck Stop Cookbook: Good Eats From

the Road " by Ken Beck, Jim Clark and Les Kerr (Rutledge Hill

Press, $14.99)

 

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