Hard Tack

 Fry bread …. basic

 A staple around the world and known under various names. While this is not a political blog, this bread has political baggage.  On Indian reservations in the United States, particularly in the Navajo Nation.

 My own connection was with my uncle-in-law, who was a full-blooded member of the tribe. Mainly he taught the proper way to appreciate whiskey.

  The smell, small sip, and savor to try to pick out the notes of the whisky. He told me any idiot can mix it with coke.

 Of course, he would also speak of the reservation and evil white people of yesteryear or any random topic depending on whiskey intake... Once, he spoke at length about flatbread, which started as a food of last resort and became ingrained in the culture, then flipped over to BBQ and cooking in general.

 

But I digress…….

 

1 part flour + a quarter part water + one third tsp of salt + two tsp Baking powder

 

Example: 2 1/3 cups of white flour   (292 grams, plus a bit of flour for rolling out.))

 

1/3 teaspoon table salt (about 1.64 g; don’t exceed 2/3 teaspoon of salt)

 

2 teaspoons (9.58 g.) Baking powder

 

3/4 cup of very warm water at 98.5- or 37 degrees C. (In this exercise, since you don’t have a thermometer, try for a very warm bath water temperature.)

 

3 cups vegetable oil or shortening/lard (enough for at least a depth of  1-inch for frying)

 

Mixing

Meanwhile, combine the flour, baking powder, and salt in a bowl. Mix well to blend.

Add the water and stir until the dough holds together.

 

Knead 2 or 3 times on a floured surface. (Don’t knead too much)

Divide the dough into 6 equal balls. Cover the dough with a damp kitchen towel while you work with each piece.  Let them rest for 10-15-20 minutes.  (My Uncle told me his mother would keep the dough resting all day, and they would use it as needed.)

 

While you are waiting…  

In a deep, 10-inch cast-iron skillet or heavy pan/saucepan, heat about 1 inch of oil to 350 F/176 C.

 

 If you misplaced your deep-fry thermometer, you can take a pinch of dough and drop it in.

It should sizzle and float to the top, and start browning. An alternative method is to drop in a kernel of popcorn; it will pop around 325/330

Also, a wooden spoon placed in the hot oil will have bubbles form around it at a moderate/fast pace when the oil gets to 350; if the bubbles really churn, it's too hot.

 The ideal oil temperature for most frying is between 350 and 365 F.

(Pro tip: if the oil starts to smoke it’s too hot, remove it from the heat, turn the heat down, and place the pan on heat again.)

 

(Pro tip 2: Before you start, plan how to put out a fire. Most people have a pan lid nearby to cover the burning oil. Basically smothering the fire…..Do not throw water on a grease fire as grease floats and burning grease also floats.)

(Pro tip 3: after your grease cools and if (if) you want to dispose of it. Pour it into a container and dispose of it in the trash (in a few places, the local gov will have a disposal area). DO NOT POUR it in the sink…..Unless you want an unbelievably high plumber repair bill)

 

 

 Roll the dough to a 6-inch (give or take) circle using a rolling pin on a well-floured surface.

 If the dough is sticky, add half a teaspoon of flour until it is workable.

  (Practice makes perfect)

 

Roll the pieces out into disk shapes about 1/4 to 1/2 inch thick. Make two cuts in the center about 3-4 inches long or poke a hole in it, or make a depression in the center that almost goes through.

(This keeps the bread from forming into a ball.)

 

 

 

 

 

 

 Cooking

 Fry on each side for one to two minutes and place in a paper towel-lined bowl to drain.

 

 

 

 

How long can Fry Bread be kept?

When cooking a larger batch, keep the finished fry bread warm in the oven.

Place paper towels on a cookie sheet, then place a cooling rack on that and place the bread on that.

This will keep the bread from getting grease soggy.

 

 

 

What to do with it?

Make pizza, and brush lightly with olive oil. Top with your favorite pizza toppings and bake on a pizza stone or preheated sheet pan.

 

Make a wrap with it. Fill the naan with thinly sliced beef, onions, cheese, or Taco ingredients.

 

Make your favorite sandwich with it: ham and cheese, peanut butter and Jelly, egg salad, scrambled eggs with chopped bacon, etc ...

Cut it into squares, brush with olive oil, and bake on a sheet pan until crisp for a delicious dipping chip for salsa or spicy bean dip.

Serve warm with melted butter, or better yet, in the microwave or stovetop (over low heat).

Melt the butter, stir in finely chopped parsley, and brush on warm Naan. You can also add a bit of crushed garlic to the butter for added flavor.

 

 

 

 

As a side note, a crispy fry bread that became known as sopaipilla in Spanish is just a fry bread cut square. 

 Sopaipilla is best served with honey and/or powdered sugar and cinnamon.

Last note: You will find a thousand variations on how to make these on the internet.

 

Practice, and you will find one that suits you.  After the practice, you will look like you have done this all your life.

 

 

According to the internet, for nutrition information.

Yield 8

Serving Size1

Amount Per Serving Calories 285

Total Fat 9g

Saturated Fat 4g

Trans Fat 0g

Unsaturated Fat 5g

Cholesterol 19mg

Sodium 146mg

Carbohydrates 42g

Fiber 1g

Sugar 1.8g

Protein 8g

Potassium 171mg

Calcium 68%

Vitamin A 77%

niacin: 1.5mg 12 %

folate: 38mcg 9 %           

 

 

 

That said, please review the Nutrition Disclaimer; there are too many variables to give an accurate list of the nutritional value of anything. You should read the package to better understand what is in your food. Again, see the Nutrition Disclaimer.

copyright © 2022 Donald Watson  All Rights Reserved