Indian fry bread
I don't normally having cooking disasters. I am a pretty good cook and can follow a recipe and sometimes even come up with some of my own. But every so often, a recipe gets the better of me. Take last night for instance. I had planned to have Navajo tacos, based on a recipe from Tastes &Treasures: A Storytelling Cookbook of Historic Arizona. The picture of them looked so good and I had sudden memories of eating Indian fry bread in grade school when a local tribe would come for the day. This is what my mouth wanted.
Boy, was I disappointed. My family enjoyed them, but they had nothing to compare them to, either. At this point I'm pretty sure something was wrong with the bread recipe. The dough never looked right and it was heavy instead of light and puffy after frying. The whole thing was just wrong.
So, now, all my Arizona readers, I ask you, what have I done wrong?! Here's the recipe I used, so you can see if you can find any glaring errors, but I really suggest no one try to make it based on this.
7 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c milk
1/2 c water
The dough was much too dry, even after I doubled the water, and was weirdly stringy.
Of course, now, after preparing my taste buds, I am just a little obsessed about this. Any help is greatly appreciated. And as a reward, since I know most of you in AZ really just want pictures of G. and L., I'll promise a whole bunch of the littlemess-makers darlings in return.
Boy, was I disappointed. My family enjoyed them, but they had nothing to compare them to, either. At this point I'm pretty sure something was wrong with the bread recipe. The dough never looked right and it was heavy instead of light and puffy after frying. The whole thing was just wrong.
So, now, all my Arizona readers, I ask you, what have I done wrong?! Here's the recipe I used, so you can see if you can find any glaring errors, but I really suggest no one try to make it based on this.
7 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c milk
1/2 c water
The dough was much too dry, even after I doubled the water, and was weirdly stringy.
Of course, now, after preparing my taste buds, I am just a little obsessed about this. Any help is greatly appreciated. And as a reward, since I know most of you in AZ really just want pictures of G. and L., I'll promise a whole bunch of the little
Comments
http://www.food.com/recipe/authentic-navajo-indian-fry-bread-taco-bread-136543
both of these recipes call for a more liquid.
Try this recepie -- http://www.manataka.org/page180.html#Navajo
PS -- I think you need to come home and we'll have a big ol' day of cooking.
I was just looking through an old LWB newsletter from October 2007 and I saw a picture of our Jacob along with your H. I then went on line to search for it (it wasn't listed unfortunately) but I did stumble across another picture of Jacob and a picture and wonderful write up about H on the LWB blog (same month).
Here is the link.
http://lwbchinablog.blogspot.com/2007/10/beautiful-girl.html
Amy-- thank you so much for the link (and the emails). That's a picture we didn't have.
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When I lived in South Dakota there was an Indian Fry Bread mix that I made sometimes for tourists who came into the gift shop/grocery store/cafe where I worked. I'm thinking it was a much wetter mix than 7 cups of flour to 1 cup of water.
And now, of course, I want some...