Fry Bread

By Stef -

This is fry bread, though if you're a weird Utahn, you'll call it a scone. I can't tell you how confused I was the first time I ordered what I thought was a scone in a Starbucks later as an adult.

Anyway, these are great as Navajo tacos with taco fixings on them or with honey butter and cinnamon as a dessert. They are just the best and there's nothing to not like about them. Melissa's going to have to remind me where this recipe came from. I know we got a fry bread recipe from a native Navajo woman in our old ward in AF (Maeda Beck), but I don't know if this is her exact recipe. Anyway, they get a 10 because they're fantastic.

2 C. warm buttermilk
2 TBS yeast dissolved in 1/4 C. water
3 tsp. baking powder
6 TBS canola oil
2 eggs
1 tsp. salt
1/2 tsp. soda
2 TBS sugar
6 C. flour

Knead together well, keeping dough soft. let rise about 1 1/2 hours, then roll out and cut into 2" by 3" pieces. Deep fry in canola oil.

Comments

  1. thejohnmfamilyJuly 1, 2019 at 8:29 AM

    This recipe is actually from John's grandma, Marie Campbell. The fry bread from Maeta Beck is also good, but it's a different recipe

    ReplyDelete

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