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Fry Bread II


"This treat is known by different names in different areas. Here in Arizona it is known as fry bread, in New Mexico it is known as sopapillas and in Washington it is known as elephant ears. The shapes also vary from one region to another. Serve plain, sprinkled with sugar and cinnamon, dredged in honey, or split and filled with chili con carne and toppings."
Original recipe yield: 8 servings.
Prep Time:
30 Minutes
Cook Time:
30 Minutes
Ready In:
1 Hour
Servings:
8

INGREDIENTS:

  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 4 tablespoons shortening
  • 1 1/3 cups cold water, or as needed
  • 2 quarts oil for deep frying

DIRECTIONS:

  1. Whisk baking powder, salt and flour together. Cut in shortening. Add cold water gradually until a soft dough is made (it will still be a little sticky). Flour hands and knead about 5 minutes until smooth and no longer sticky. Divide into 8 pieces. Cover dough with plastic. Working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  3. Fry dough in oil; turn with tongs to brown each side. Drain on paper towels. Keep warm in paper towels in a 200 degree oven while cooking the rest.


Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.