Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Flour -- (3 to 5)
2 tb Baking powder
2 ts Salt
2 c Water
Oil for frying
Native American
Heat to 375 degrees 1 inch of oil in a deep skillet.
Combine 2 cups flour, salt, baking powder, and water.
Mix well. Stir in enough more flour to make a soft
dough. Turn dough out on a floured surface and knead
until smooth and elastic. Pinch off about a 3 inch
ball of dough. Flatten dough with hands and stretch
into a 7-8 inch circle about 1/4 inch thick. Fry in
hot oil until light golden brown, turn and brown
opposite side. Drain on paper towels. Serve with stew
(mutton is best), jam/jelly, or with honey and butter.
This bread makes great Navajo Tacos.
Becky Low, Utah State University Extension - November
19, 1996. This recipe is shared by Frances Price, USU
Home Economist in San Juan County. Fifty-four percent
of the population in San Juan County is Navajo who
once used this bread as a mainstay in their diet. The
recipe may change slightly from tribe to tribe and
from region to region. This recipe makes between 8-12
servings. KSL TV Channel 5 in Utah. JM.
