Navajo FryBread
Ronnie's Notes
These hot, crunchy breads are wonderful with meat and cheese, but they are also terrific, served sweet, with coffee -- sprinkle them with confectioner’s sugar.
Prep time: less than 30 minutes
Region: Southwest
Instructions
Combine the flour, dry milk, baking powder and salt in a bowl.
Cut the lard into small pieces and add it to the dry ingredients.
Add the lard and cut it into the dry ingredients with two knives, your fingers or a pastry blender until the mixture resembles meal.
Add the cold water and quickly work the mixture into a soft ball.
Place the dough on a lightly floured surface and knead it a few times.
Shape the dough into a ball, cover the ball with plastic wrap and let it rest for at least .
Cut the dough into 8 equal portions.
Roll each into a circle about 8” in diameter.
Prick the dough in 2-3 places with the tines of a fork.
Heat enough lard or vegetable oil in a 10” skillet to create a depth of 1-1/2-inches.
Heat to 360 degrees, (hot enough to sizzle a bread crumb quickly).
Fry the breads one at a time, for per side, or until puffed and golden brown.
Turn the breads with kitchen tongs.
Drain on paper towels.
Dust with sifted confectioner’s sugar if desired.