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Indian Fry Bread & Tostadas

Sunday, December 09, 2001

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Pinch granulated sugar (optional)
1 cup warm milk
1 teaspoon canola oil
Canola oil for frying

In a large bowl, stir together flour, baking powder, salt and, if using, sugar. Stir in the warm milk and oil, mixing with a wooden spoon. Stir in just enough warm water to make a soft but not sticky dough, up to 1/2 cup. Divide dough into 8 equal parts.

Shape each piece into a 6-inch round, stretching and flattening dough with your hands. In a heavy frying pan, heat 1/2 inch canola oil (we went the traditional Navajo way and used lard) over medium-high heat. Heat the oil to 375 degrees or until a small piece of dough browns in 60 seconds. With a fork, pierce each round several times. (This allows the dough to puff when it is cooked in the oil.)

One at a time, fry dough rounds 1 to 2 minutes per side or until golden brown. Drain on paper towels and serve hot.

Note: Leftover Fry Bread can be frozen and reheated briefly in the microwave for Tostadas.

Tostadas

Indian Fry Bread
1 tablespoon canola oil
2 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
2 cans (each 19 ounces) pinto beans, rinsed and drained (we used black beans)
1/4 cup tomato sauce, ketchup or
bottled barbecue sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 cup shredded lettuce
1 cup chopped tomato
1 cup shredded sharp Cheddar cheese
1/2 cup low-fat sour cream
1/4 cup sliced black olives
1/4 cup chopped cilantro
1/4 cup chopped green onions

In a frying pan, heat oil over medium heat. Add garlic, onion and green pepper; cook 5 minutes or until tender. Stir in beans, tomato sauce, chili powder and cumin; cook, stirring, 2 minutes or until heated through.

Place fry bread on individual plates. Pile shredded lettuce on each piece, then top with some of the warm bean mixture, chopped tomato and Cheddar. Place a dollop of sour cream on top of the tostadas, and sprinkle with olives, cilantro and green onion.

Adapted from "The Wild West Cookbook" by Cinda Chavich with tips from "Southwest the Beautiful Cookbook"

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