Fry Bread, Pueblo Indian Style
Here’s a little gem that comes from the Pueblo Indians here in the southwest. It’s quick fried bread dough that is a staple in their diet. You will need…
- ¾ cup of warm water
- 1½ tablespoons of sugar
- 1 package of yeast
- 1 teaspoon salt
- ¼ cup of milk
- 1½ tablespoons of oil
- 3 cups of flour (approximately)
- cooking oil for frying
Mix water - sugar and yeast together. Then let it set until you see bubbles.
Then go ahead and add the salt - milk - oil and half the flour. Mix well. Add enough of the remaining flour to make a smooth - stiff dough. Knead until it’s no longer sticky.
Put enough oil in a medium pan to measure about 1 inch deep. Heat on medium high.
Divide the dough into four even pieces. You can use either your hands or a rolling pin to make rounds of dough ¼ inch thick. Because of the yeast, the rounds may rise before your oil is ready. If this happens, just flatten out again before frying.
I take a small pinch of dough and put it in oil. When it turns a golden brown, the oil is ready.
Put your dough carefully into the hot oil. When golden on one side, carefully turn with tongs and finish the other side. Remove to a plate lined with paper towels. Enjoy.
This recipe makes four good-sized pieces of bread. If you need more, just double the recipe except for the yeast. One package is plenty for 1-2 batches.
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
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