Monday, August 12 2013, 06:21 PM MDT
As Aired on August 12, 2013
Recipe Courtesy Chef Bryan Woolley
Fry Bread Recipe:
1-cup warm water
2 tsp instant yeast
¼ cup powdered milk
1 tsp baking powder
1 ½ tsp salt
3 ½ cups flour (more or less)
Vegetable oil for frying
Navajo Taco Toppings:
1 pound lean ground beef, tofu, chicken or turkey
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp oregano
1/4 tsp cayenne pepper
2 cups cooked kidney bean (rinsed and drained)
1 head iceberg lettuce (chopped)
2 cups shredded cheddar cheese
5 tomatoes, chopped
1.) In a large mixing bowl, combine the water, and yeast. Allow yeast to bloom for about 10 minutes.
2.) Add buttermilk, powdered milk, baking powder, salt. Mix together.
3.) Add 3 cups of flour. Begin to work with the dough. If more flour is needed add enough flour to pull the mass into a soft dough. Knead until smooth.
4.) Place dough into a bowl that has been sprayed with vegetable spray. Spray the top of the dough to prevent it from drying out. Cover the bowl with plastic wrap and allow dough to double in size.
5.) Divide dough into the desired sizes for the your fry bread portions.
6.) Gently spread dough pieces out and place them on a prepared work surface.
7.) Make sure vegetable oil is 375 degree’s and begin to fry the bread pieces. Gently flip the bread pieces to brown both sides.
8.) Place fully cooked fry bread servings onto a plate lined with paper towels to help absorb any additional oil.
9.) Serve with your favorite toppings. Enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)