This Indian fry bread is deep fried until golden brown and then served as savory or sweet. Perfectly crispy and bubbly on the outside, while soft and chewy on the inside.
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Let Rise: 30 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 10
Ingredients
1package yeast, about 2 1/2 teaspoons
¼cup + 1 Tablespoongranulated sugar , divided
1cupwarm water
1large egg
1cupluke warm milk
4-5cupsall-purpose flour
1teaspoonbaking powder
1teaspoonsalt
Vegetable oil, for frying
Instructions
In a small bowl, dissolve the yeast and 1 Tablespoon sugar in warm water. Let stand about 5-10 minutes, or until very bubbly and frothy.
In the bowl of a stand mixer fitted with a paddle attachment, whip the egg, milk, and remaining 1/4 cup sugar. Replace the attachment with a dough hook. Add in the yeast mixture, flour, baking powder, and salt and mix until dough is soft and sticks slightly to your finger. Do not over-knead. Cover and let rise 30 minutes in a warm place.
On a floured surface, roll dough until it's 1/4-inch thick. Divide the dough into 12 to 16 equal sections by pinching golf ball-sized balls of dough. Roll out the balls into roughly 4- to 5-inch thin circles. Keep covered with plastic wrap while you prepare to fry them. Poke a small hole in the center with a fork.
In a large, deep skillet, pour in vegetable oil until 1 1/2 inches deep. Heat over medium heat until it reaches 400°F. Place the dough in the oil, and fry until golden brown. Flip and fry until golden brown. Transfer to a paper towel-lined plate. Bring the oil temperature back up to 400°F and repeat with remaining dough.
Serve while warm with desired toppings.
Notes
Keep warm: After frying, place in a pan in the oven at 175°F to keep warm. Serve: Serve with taco meat and your favorite toppings to make navajo tacos. You can also serve with honey, jam or powdered sugar for a dessert.Quick option: For a quicker dough option, you can use Rhodes rolls or Pillsbury biscuits. Simply let them rise and then roll out each individual roll and fry.Storage: Add to a covered container and keep at room temperature up to 2 days.Freeze: Wrap in plastic wrap or foil and add to a freezer bag. Store in freezer up to 3 months.Reheat: Wrap with foil and reheat in oven at 375°F about 10 minutes.