Name: Fry Bread
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: North America, Southwest
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/3 cup hot water; Oil for deep-fat frying; Optional Seasoned Taco Meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper and shredded lettuce

Warm, soft and puffy with a golden and crisp exterior, the Navajo fry bread recipe is a beloved treat with a complex history.

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/3 cup hot water

Oil for deep-fat frying

Optional Seasoned Taco Meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper and shredded lettuce

Instructions

1 Mix and rest the dough

2 In a small bowl, combine the flour, baking powder and salt. Stir in the hot water to form a soft dough. Cover the bowl and let the dough stand for 30 minutes. Editor's Tip: Why are we resting the dough if there's no yeast involved? Letting the dough stand for 30 minutes before frying allows the flour to hydrate. This improves the texture of the fry bread and makes the dough less sticky, so it's easier to shape. The same logic applies to chilling cookie dough.

3 Divide and shape

4 Divide the dough in half. On a lightly floured surface, roll each portion into a 6-inch circle.

5 Pan-fry until golden and puffy

6 In an electric skillet, heat 1 inch of oil to 375°F. Add one dough portion to the hot oil and fry the bread for two to three minutes on each side or until it's golden brown. Remove the bread and drain it on paper towels. Repeat with the other portion of dough, then serve the fry bread warm with your desired toppings.