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Dutch Oven Hopi Indian Fry Bread

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ready in: 30-60 minutes
serves/makes:   8

recipe id: 86539

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2 cups flour
1/2 cup nonfat dry milk
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup lukewarm water


Ignite about 15 to 20 charcoal briquettes and arrange in a pile in your fire pan. Let burn until they are covered with ash (about 20 minutes).

Melt shortening in the Dutch oven for a depth of about 2 inches.

Stir flour, dry milk, baking powder, salt and water together and knead on floured board. Cover and let stand for 15 minutes.

Cut dough into serving-size sections, then flatten out to 2 inches thick. Drop sections of dough into the hot oil to fry about 2 minutes or until done.

Roll in cinnamon and sugar.

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142 calories, 0 grams fat, 28 grams carbohydrates, 6 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest Foodie

We also never have had any cinnamon sugar on real Fry Bread. That's more like something you'd buy at the fair, called "Fried Dough". Any real Hopi Fry Bread I ever got was plain...really hot and crispy from the oil (sometimes that is lard, not always shortening). I never put sweets on Fry Bread, but love making Hopi Tacos, layering Fry Bread with refried beans, shredded lettuce, chopped tomatoes, and shredded cheese.

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Traditional fry bread is rolled out fo be as thin as possible (try for about an 1/8th of an inch) so that when you fry it, it turns out puffy and evenly cooked. This also helps lessen the frying time, which results in frybread that isn't as greasy and heavy.

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