Navajo Frybread...

Discussion in 'Breads' started by azhunter80, Jan 19, 2011.

  1. azhunter80

    azhunter80 Fire Starter

    Who would like this recipe?
     
  2. ak1

    ak1 Master of the Pit OTBS Member

    I would!
     
  3. arnie

    arnie Smoking Fanatic

    Me too
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Last edited: Jan 18, 2011
  5. captsly

    captsly StickBurners

    Me four!
     
  6. Count me in...
     
  7. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Mmmmmm..... sopapillas! I remember when I was in school in New Mexico they used to serve a bowl of Frito Pie (frito's topped with chili, lettuce, and sour cream), with some fry bread (sopapillas). That is one of my all time favorite dishes.
     
  8. azhunter80

    azhunter80 Fire Starter

    Not sopas.....genuine navajo frybread, from the rez, my grams recipe. Goes good with mutton!
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    That's good stuff I bet! We mostly had Sopa's, but I did have a friend who lived at the Taos Pueblo and his mom made some good fry bread sometimes..... been a long time since I have had any.
     
  10. chefrob

    chefrob Master of the Pit OTBS Member

    az
    post it..........i love a good frybread!
     
  11. danelmore

    danelmore Fire Starter

    deleted
     
    Last edited: Jun 9, 2012
  12. LOL!!! so how many more post do we need to see the unveiling of this???

    Seriously though... i am getting antsy

    Drum roll please!
     
  13. jehoric

    jehoric Fire Starter

    Count me as someone who would love to see the recipe :)
     
  14. azhunter80

    azhunter80 Fire Starter

    ok...real simple

    5cups flour

    1tbs baking powder

    1tsp salt

    1 tbs powder milk.

    Mix in some water to a good dough and let it rest for 1 hour or longer...the longer the softer the inside!

    Pull dough balls about 1-1/2 the size of a golf ball through your index and thumb and pinch it off.\

    Roll out to about 1/8" thick....make sure you poke you thumb nail though the center or use a knife-this part is very important. If you don't you'll have a big fluffy thingy...hahaha.

    Fry in cast iron with about 3/4" of oil, crisco is best! Let it get golden brown before you flip!

    I may just have to make some know.

     Top it with whatever floats yer boat! I like mine with just salt, the indian way. Powder sugar goes good too.

    ENJOY! 
     
  15. ak1

    ak1 Master of the Pit OTBS Member

    Mmmm! Sounds yummy!  Thanks.
     
  16. captsly

    captsly StickBurners

    Couldn't get much easier, THANKS!!
     
  17. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Thanks for the recipe.  I'll be trying these very soon.[​IMG]
     
  18. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Thanks for the recipe...
     
  19. I would like a copy please. My mother in law is from New Mexico, but she's never made this for us. It looked wonderful when we've been back out there. Thanks!
     
  20. shooter1

    shooter1 Smoking Fanatic

    This sounds really good. If anyone tries this, would love to see what you think about ease to make, taste and any tips, and of course some pics.
     

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