I promised to show you how we made the Navajo Bread, so here it is…
If you are a follower of Jamie Oliver you might have noticed that he says to knead the bread well – rather like you would if you were making ordinary bread. The Navajo Indians though say don’t knead it as it will be tough – without meaning any disrespect toward Jamie we went with the ‘don’t knead’ method, reasoning that the Navajo have been making bread for much longer than Jamie; if you have the time or inclination to try both I would be interested in knowing your results!
Navajo or Fry Bread is rather like cross between a Puri (made in India) and a flour tortilla, and is surprisingly quick to make – especially if you have one making the bread and another chopping the salad – if you have a bowl of ready chopped salad left from a previous meal all the better for speed.
1 cup plain flour
1/4 tsp Himalayan salt
1 tsp powdered milk
1 tsp baking powder
1/2 cup water
Mix all the ingredients together and knead gently to make a soft dough, it needs to feel moist, not dry, so flour you hands to stop it sticking to you while maintaining the soft dough.
Divide the dough into four and roll out to about 6 inch rounds – this is not a science so does not need to be exact.
Heat about an inch and a half of oil in a medium sized saucepan and when hot (test with the tip of a wooden spoon handle, if it fizzles the oil is hot enough) gently put the disc of dough in – it’s safest if you slide it in from one edge rather than putting it in flat and risk splashing hot oil on yourself.
Using the wooden spoon keep pushing the bread under the hot oil, it will puff up and rise to the top, turn the bread over when it is golden brown underneath and push back under again on the other side until that too is golden.
Remove the bread to a paper towel do drain off any excess oil.
What you now choose to top you bread with will depend on your taste, desire for the moment or what you have to hand. We topped ours with a thick slice of aubergine, (we bought a huge fat one in the market, almost the diameter of the bread). Rather than fry the aubergine in oil, since they absorb vast quantities, smear it on both sides with oil and place in a frying pan over a medium heat, or under the grill, cooking until soft and turning brown. Next we layered salad on top – lettuce, sliced tomatoes, strips of green pepper, grated carrot and beetroot then sprinkled it with a sharp cheddar-type cheese, and served with a dish of mayonnaise.
These tacos or fry breads can be topped with any of the traditional taco toppings and in time we will be trying different ones, but adapting them to the 8020 Living principal, we’ll let you know what we’ve tried – in the meantime if you have a go let us know your results, we’d love to hear.