Navajo fry bread is a traditional preparation from the Navajo culture in the southwestern United States. This bread has its roots in survival and adaptation, as it was created by the Navajo people during difficult times as a quick and economical form of sustenance. In other Latin American countries, although Navajo fry bread is not widely known by this name, there are similar preparations known as "sopapillas" in Mexico, "tortas fritas" in Argentina, or "buñuelos" in various countries, all based on the idea of a fried and crispy dough. However, Navajo fry bread stands out for its specific preparation technique and its unique texture, which combines softness with a crispy, golden exterior.
This bread is also recognized for its versatility, as it can be served in both sweet and savory versions, accompanied by honey, sugar, or savory ingredients like refried beans or meats. Its cultural and gastronomic importance makes it a symbol of identity within Navajo cuisine, while its flavor has won over palates outside its region of origin, spreading to different parts of the Americas.
How to Make Navajo Fry Bread
Ingredients: Unsifted flour, lard, powdered milk, double-acting baking powder, ice water, salt.
Combine the flour, powdered milk, baking powder, and salt and sift them into a deep bowl.
Add the 2 tablespoons of lard in pieces and, with your finger, incorporate it into the mixture until a sandy texture is achieved.
Pour in the water and mix the ingredients until the dough can be formed into a ball.
Cover the bowl with a kitchen towel and let the dough rest at room temperature for approximately 2 hours.
After the resting period, cut the dough into three equal parts.
Then, on a lightly floured surface, roll out each piece into a circle approximately 20 cm in diameter and 0.6 cm thick.
With a small, sharp knife, cut two parallel slits, 10 to 12 cm long, completely through the dough in the center of each circle, leaving a space of approximately 2.5 cm between the slits.
In a heavy 25 cm skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
The melted fat should be approximately 2.5 cm deep; add more fat if necessary.
Fry the breads one at a time for about 2 minutes per side, turning them once with tongs or a slotted spatula.
The bread will puff up slightly and become crispy and golden.
Drain on paper towels and serve hot.
