DeeDee Begay’s Navajo Frybread
This recipe was shared with us by Tina Begay, whose family has roots in three different tribal communities in Montana.
- 8 cups all-purpose flour
- 1/3 cup baking powder
- 2 teaspoons salt
- 1 tablespoon sugar
- 1/3 cup dry milk
- Shortening, for frying
- Combine all the ingredients except shortening in a large bowl.
- Add enough very hot water to make a sticky dough, mixing just until combined. (If you overmix the dough, the frybread will be stiff.)
- Melt a few tablespoons of shortening in a large skillet (cast iron works well for this) just until smoking.
- Reduce the heat to medium. Pinch off softball-sized pieces of dough and roll into balls.
- Working with one dough ball at a time, pat the ball into a 1/2-inch thick disk. Carefully place the disk into the hot shortening and fry, turning once, until each side is golden brown.
- Remove the frybread to a paper towel to drain and repeat the process with the remaining dough balls. Serve warm.