Navajo Fry Bread
A slice of bread is too plain. A baguette is a bit too fancy. Cornbread could work to accompany a hearty oxtail stew, but this Navajo fry bread is better. It is so simple, though, it can pair with many entrees, and even be an entree itself – drizzle a bit of honey, and you’ve got a nice breakfast pastry!
Enough peanut oil to fill a skillet 1/2″ deep
3 1/3 cups of all-purpose flour
1 1/2 cups of warm water
1 tbs. of baking powder
1 1/2 tsp. of kosher salt
Sift together the flour and baking powder. Put this mixture in the bowl of a KitchenAid stand mixer. Add the salt to the bowl with the flour, and attach a dough hook to the KitchenAid. Slowly pour in the water while mixing on speed 2, and mix for 4 minutes. Transfer to a lightly floured wooden cutting board and knead for roughly 1 minute before shaping the dough into a smooth ball. Lightly oil the mixing bowl you had the dough in previously, then transfer the ball back to the bowl. Let it rest in the refrigerator for 1 hour to relax the gluten.
Fill a large cast iron skillet about 1/2″ deep with peanut oil, and heat to 350 degrees F over medium heat. Take the dough ball from the fridge and cut into quarters.
Roll out each of the quarters so that each is no thicker than 1/4″ and no thinner than 1/8″. Use a little pinch of flour on the surface or the rolling pin as necessary for dusting, to keep the dough from sticking where it shouldn’t. Cut a slit in the center of each rolled-out dough piece if you want them to stay flat. If you don’t put a slit in it, you must use a deep fryer so that the dough maintains its shape.
Carefully lay the bread in the skillet and cook only one at a time, about 3 minutes on each side until golden and crispy. Use tongs to flip and remove from the oil. Let drain on a towel before serving.