6. NATIVE AMERICAN—NAVAJO FRY BREAD

Every holiday and culture we study we learn about special foods that is typical to the people of the culture.  I remember how I loved the Navajo fry bread every time I visited Arizona and New Mexico, so as part of our Native American project we made Navajo fry bread.

 It is very easy to make in the classroom or for any group.  I bring my electric fry pan, and all the ingredients. All that is needed is a bowl flour, salt, baking powder, dry milk, water, and oil. The recipe I use is from the Arizona cook book. I got the book on one of my trips.  It has Native American, Mexican, and South Western recipes that are somewhat easy to make. The kid’s just love to cook and eat what they have made especially when you put cinnamon sugar or honey on top. 

First I will put the recipe on the board and appoint one child to keep track of the ingredients we add. I usually double the recipe so we have enough for seconds as the kids always ask for more.  Each child in the group gets to add ingredients and form the doughnut like fry bread.  In the West fry bread has many uses. It is used for chile, beans, eggs, sandwiches, and as a type of donut.

            Navajo Fry Bread-combine all dry ingredients—6 cups flour –1 tablespoon salt----   2 tablespoons  baking powder—1/2 cup of instant non-fat dry milk

Add enough lukewarm water to make a soft dough—knead thoroughly—pinch off a small ball of dough about the size of a large egg. I give each child a paper plate with their ball so they can form their own.  Work it back and forth from one hand to the other to make it thinner.  Put a hole in the center.

Heat the oil at least an inch deep in the fry pan.  I ask each child to bring their plate up—no more than 5 at a time so you can remember where each child’s own one is. Fry till golden brown on each side.  As it fries the bread puffs up and becomes light.  Drain it and sprinkle with cinnamon sugar or honey.  The batter as is will make between 18 to 24 pieces—but I warn you they will want  more.