| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All purpose flour |
| 1 1/2 |
c |
Whole wheat flour |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Salt |
| 1 1/3 |
c |
Warm water; (or enough for a soft dough) |
|
|
Lard or vegetable oil for frying |
INSTRUCTIONS
Fry bread is served with chili, beans, bbq meats, and stews as well as
honey, etc. throughout Arizona... here is one recipe:
Mix all ingredients well...dough should be soft, but not sticky. Knead
dough until smooth. Divide into 12 equal portions. In deep skillet heat 1
inch of lard or oil until a small piece of dough dropped into it sizzles.
With floured hands stretch and pat each piece of dough until thin. Fry one
at a time in hot oil for about 4 minutes, turning once, until browned and
puffed on both sides. Drain on paper towels. Best serrved warm. ENJOY!
Posted to bbq-digest V5 #737 by JLNSGE@aol.com on Dec 1, 1997
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