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I usually prepare a quick and easy flat bread to go with fresh soups, salads, and curry dishes, but lately the flat bread has become a bit of a bore in our house. So, what to do? Why fry up some bread of course! I love the way that this Native American based bread turned out. It was light, soft, slightly chewy, and flavorful. These are most popularly served as the base for making ,Indian Tacos, which I plan to try as well minus the ground beef. I couldn’t help but think that a dough like this with more sugar and maybe some cinnamon and vanilla would be a hit too, so I think I am going to fry up some Bunuelos soon. Bunuelos is a fried sweet bread that is divine, similar to churros in my opinion. They are especially delightful served with a creamy spicy tea or a really good cup of cocoa! With this recipe the key is to not overwork your dough..your dough should be soft and not flaky. Also, do not fill your pot to the rim with oil. You only need enough to cover the bread, about 2-3 C., depending on the size of your rounds. use your better judgement. You don’t want greasy fry bread. They should not leave any grease on your fingers.

Ingredients:

4 C. All Purpose Flour

1 Tbsp. Baking Powder

1 tsp. Salt

1 tsp. Sugar

1 tsp. Garlic Powder

1 1/2 C. Cold Water

Vegetable or Canola oil for frying

Directions:

Sift together all of your dry ingredients. Gently mix in your water until you have blended all of your ingredients well. Very LIGHTLY knead and work your dough until you get a soft non-sticky ball of dough (you may have to dust your dough with a bit of flour until it does not stick…do not over work your dough, as this will make your bread tough and too chewy), cover with a kitchen towel, and let rest for about 15 minutes.

Separate your dough into 7-8 equal pieces. punch down with your finger tip and stretch each of your balls of dough out into 4″ diameter circles at about 1/4″ thick. Be sure not to stretch your dough out to much or else you will end up with crispy bread. Heat your oil to where it is hot but not smoking. You do not want your bread to fry to quickly or burn.

Poke a SMALL hole in the center of your rounds using a toothpick or skewer(just a quick poke, thats all you need, this helps the heat disperse throughout your dough evenly), and then one at a time, fry them in your oil, about 1 minute on each side or until lightly golden brown. transfer to a paper towel lined tray. Serve warm & Enjoy!

Tags: bread, fry bread, recipes

This entry was posted on Monday, May 19th, 2008 at 1:53 am and is filed under Breads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.