Navajo Fry Bread (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
2 cups all-purpose flour |
1 tablespoons baking powder |
1 teaspoon salt |
1 tablespoon plus 6 cups vegetable oil |
3/4 cup warm water |
1 cup powdered sugar, as optional topping |
1 cup honey, as optional topping |
Directions:
1. In the bowl of a food processor, mix the dry ingredients. Stir in 1 tablespoon of the oil and the water, and process until smooth. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.
2. Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.
3. In a large saute pan or deep fryer, heat the 6 cups of oil to 360 degrees F. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon. Drain on paper towels and repeat with the remaining dough.
4. Sprinkle the fried bread with powdered sugar and drizzle with honey, as desired, and serve.
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