| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
8 |
Fry breads |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 1 |
tb |
Double-acting baking powder |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Water |
| 1 |
c |
Vegetable shortening |
INSTRUCTIONS
In a bowl whisk together the flour, the baking powder, and the salt, stir
in the water, and knead the mixture on a floured surface until it forms a
soft but not sticky dough. Let the dough stand, covered with a kitchen
towel, for 15 minutes. Pull off egg-size pieces of the dough and oat and
stretch them into 1/4-inch thick rounds. Poke a hole witha finger through
the center of each round so that the breads will fry evenly. In a large
heavy skillet heat the shortening over moderately high heat until it is hot
but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each
side, or until they are golden, and transfer the breads as they are fried
to paper towels to drain. Source: Gourmet Magazine
: April 1993
: Pg. 193-194
From the collection of K. Deck
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