How to Make Traditional Navajo Frybread

Step-by-Step Guide

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   Step 1: Start by mixing in the flour with the baking powder and salt.

   Navajo women usually used the palms of their hands as measuring devices, even today, hence the approximations.) ,, Yes, add it to the flour. , Distribute it as best as you can. , It should be hot, but bearable to the skin.
   
   Have someone pour the water in for you.
   
   This step is important! While the water is being poured into the flour, use your dominant hand to squeeze the mixture, letting it ooze between your fingers.
   
   Let the dough mix itself.
   
   Do not try to knead it yet. , It should be sticky, but not watery.
   
   Continue to squeeze it.
   
   There should be no pockets of dry flour.
   
   All of it should be absorbed. , Punch the dough.
   
   Fold it inwards from the edges over and over.
   
   Add flour or warm water when necessary, a little at a time, rotating the bowl as you knead. , There should be no bumps in the dough, which indicate pockets of flour.
   
   Cover it with a towel and let rise for about 30 to 45 minutes. , It should not be the consistency of thick clay. , It should not be too hot, or else the frybread will cook too fast and burn easy. , Explaining how to flap the dough like a Navajo is a bit complicated, and takes practice, therefore I suggest you roll it out instead with a rolling pin. , Thickness varies.
   
   The thinner the frybread, the crunchier it will be. , Do NOT DROP it into the pan, the hot oil will splash! , Cook it until it is GOLDEN BROWN on either side.
   
   You will know if it's overcooked when it turns a darker brown color with black spots.
   
   Use a tined fork to turn it over.
   
   That's the Navajo way. , Popular toppings include salt, honey, powdered sugar, etc.
   
   It's great for any meal.
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   Step 2: Put in about a teaspoon of salt

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   Step 3: and about two tablespoons of baking powder.

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   Step 4: Stir the dry ingredients together thoroughly.

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   Step 5: Add about 1 tablespoon of lard to the flour.

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   Step 6: Blend the lard in with your hand

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   Step 7: squeezing away the small bumps as much as possible.

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   Step 8: You should have enough hot water to make the dough soft and malleable.

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   Step 9: Add enough water until all the flour is absorbed.

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    Step 10: When the flour has finally been absorbed enough by the flour

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    Step 11: start kneading it with your fist.

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    Step 12: When you are finished

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    Step 13: the dough should be pliable and elastic.

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    Step 14: After the allotted time

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    Step 15: the dough will be elastic.

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    Step 16: Melt enough lard in the pan to allow the fry bread to cook.

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    Step 17: Squeeze off a neat ball of dough and gently flatten it out with your fingers

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    Step 18: rotating it in a circle

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    Step 19: starting with the edges.

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    Step 20: Roll it out into a neat circle

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    Step 21: making sure the thickness is even.

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    Step 22: When you have rolled it out enough

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    Step 23: CAREFULLY place the rolled-out dough into the pan with your fingers.

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    Step 24: Poke a hole in the center of the dough after you drop it in.

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    Step 25: Continue until you've used all the dough.

Detailed Guide

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