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Fry Bread, Dahdíníílgahaazh
The world over, bread is a staple food. Navajo breads are made from both wheat
flours and corn meals. Yeast is not used as a leavening ingredient and traditionally
there have been no ovens used. Many of the breads are cooked outdoors either over a
fire or in a pit 'and this contributes to their delicious flavor.
Fry Bread or "dahdíníílgahaazh" is eaten often and with many other foods,
and it is simple food, few things equal its appeal. In texture and flavor, its closest
equivalent ate the scones (a quick bread of oatmeal or barley flour rolled round, cut
into quarters and baked on a griddle) prepared long ago in New England.
Fry Bread is frequently made from childhood on, so ingredients are measured by
handfuls, pinches and looking right. The amount of water can vary slightly depending
upon the moisture content of the flour. Bluebird brand flour is usually bought in
fifty pounds sacks.
Sifting is done by throwing the flour (not too high) into the air with both hands
and letting it fall back into the bowl. It is most often mixed in a large metal pan.
The water is heated to wrist temperature (about 85 degrees). The dough is
flattened arid shaped very rapidly into a small, thin circle without a hole in it.
Very young girls practice forming the dough and it is often prepared by the older
girls while the adult women all prepare the dishes.
Version 1
6 cups sifted flour
2 tablespoons baking powder
1 tablespoon salt
1/2 cup instant non-fat dry milk
2 1/2 cups warm water
Lard or, shortening for frying
1. Sift together dry ingredients in a large bowl.
2. Add water gradually and mix with a fork or fingers until
you have soft dough.
3. Knead dough about 3 minutes until texture is fine and dough
is elastic.
4. Cover and let sit for 5 minutes.
5. Pinch off a palm size ball of dough about 2" in
diameter.
6. With hands flatten and stretch the dough until it is thin
about 6" in diameter. This is done by pulling gently on the dough with one hand
and moving in a circle with the other. Then it is slapped back and forth from hand to
hand or you can use a rolling pin.
7. Build a fire or you can use a stove.
8. Put a thick, cast iron skillet over the open fire, or above
the flame, and melt lard until it is about an inch deep, or enough to allow the fry
bread to float. Heat until bubbling.
9. Put the flattened dough in the grease and fry until
yellowish brown on one side.
10. Turn and fry until yellowish-brown on the other side. The
dough should float on the lard and be puffy, with air bubbles.
11. Drain, remove from skillet and stack. Serves eight to ten
people.
12. Fry Bread may be eaten with any meal. It is good, warm with
honey, dipped in with coffee and chili, or as a base for
Navajo Tacos.
Version 2
4 cups white flour
1 tablespoon baking powder
1 teaspoon salt
(yields: approximately 8-10 medium pieces)
1. Mix the above ingredients together. Add 1-1 /2 cups warm
water to dry ingredients. Knead until dough is soft and elastic and does not stick to
bowl. If necessary add a little more warm water.
2. Shape dough into balls the size of a small peach. Pat back
and forth by hand until dough is about 1/4 inch thick and round. Make a small hole in
center and poke a few more on each side.
3. Melt 1 cup lard or shortening in heavy frying pan. Carefully
put the rounds into the melted shortening, one at a time. Brown on both sides and turn
only once. Drain on paper towel. Serve hot.
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