ORIGINALLY POSTED SEPT 10, 2011
Indian Fry Bread
~ adapted from Grit ~
This concludes my father’s foods that he liked well. I’m sure there are more I’ll find necessary to cook and post during the holidays, once I gather recipes from aunts and a nephew, some tucked away in drawers.
(Authentically made with lard and instant dried milk as the American Indians did not have access to fresh milk.)
Blend together; gradually stir in 2 to 2 1/2 cups warm water, mixing just until forming a soft dough.
Cover in a large bowl, let set at room temperature for 3 hours.
Shape into a log, cut into 12 even pieces; roll each piece in a circular motion to form 5-inch rounds.
Heat lard in a cast-iron skillet, reaching a heat of 360℉, 1/2 inch deep of the melted lard. Fry dough rounds, one at a time, 1 to 2 minutes on each side. Drain and cool on paper towels. Fill with seasoned meat, cheese, onions, lettuce, salsa and beans.
Dip in sugar and cinnamon on both sides for dessert with hot chocolate, milk or coffee.
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