Your language was hard, one of the reasons we were victorious in WWII, my family is married into a Navajo family from down by Farmington. Your blossom is beautiful my grandmother was a huge fan of turquoise. She was Pueblo Indian. I’m trying this tonight. It’s been a lil while since I made em, but had leftover beans and HB
I'm half Navajo and half paiute. I do have my dad's navajo voice accent. So, easy to says these Navajo words. But, when growing up in New Mexico. On my late grandma's reservation. My dad never taught us navajo. We had to learn it on our own. From relatives and friends.
Hey guys!! Today I decided to share my recipe for Navajo fry bread. It took me quite a while to develop it and I hope you guys like it! Don't forget to leave me a comment I love hearing from you guys. ***Disclaimer my mom does not use lard (crisco) for her fry bread. I mixed up her recipe for dry bread (tortillas) with this one, Oops! But I still love the way this bread turned out and still use this recipe to this day. Thank you all for the support!
I make frybread about every two weeks. Have done so for a long while. I never use eggs or salt but with frybread, everything is optional with the exception of water, flour and baking powder(which can be substituted by yeast), the three basic ingredients. I don't use yeast. Some use sugar. Sugar is an option for me if I am planning on eating it with wojapi or jam. If I am eating it as a taco or with beans or soups, I leave the sugar out.
That is awesome! I definitely notice a lot of people will use different ingredients. Even in my family my aunties will use different ingredients than what my mom uses.
Yah ta hey shikkis I have never seen this recipe I'm from Farmington and they used to call me Navajo Brian even though I'm half Mexican and half Irish I made some fry bread last night but I'm going to try this now. I was supposed to be Navajo in my former life 😊 much respect dineh
I am so happy to find your recommendation for the Kitchen Mama safety can opener. I had a hand-operated one that actually broke. I can't wait to order this one to replace it. Thank you!
@@verondaalvarado5812 I do, I ordered my Kitchen Mama (in turquoise!) soon as I posted that message and I LOVE it! So much safer not to end up with sharp edges on the lids. Thank you, Veronda.
Oh, if only every restaurant offered Navajo Fry Bread... Good restaurants know that if they serve good quality coffee it brings more people in. If they all served Navajo Fry Bread... pretty sure it would have people lined up. Yum! However,.. making it at home has it's perks ! @Akvarados 4 Life Absolutely great tutorial. You do a wonderful job showing the details in making your recipe. ⭐⭐⭐
Good job! The bread looked beautiful. My grandmother taught me how to make frybread as a teenager. I prepare mine by hand and no measurements. It would be nice to try to measure it out cause people always ask how to make it and I tell this or that many hands or palms lol
I think your can opener is not cutting the can just the sealant around the sides of the can. Really like these for the cleanliness it provides. Love fry bread. Thank you.
Hey there! Great video! I'm also Tódich'ii'nii, and made fry bread dough and Navajo tacos for the first time. I actually released tat video yesterday. Your bread looked amazing & spoke Navajo good! We also love our Kitchen Mama!
Great video but where is the full recipe how much water and salt and baking powder can u please provide it your recipe looks so good and better than alot I have seen🥰💯 that is a cool can opener too looks so yummy
My mom always liked using eggs because she said it gives a little more flavor. The shortening was a mistake on my part. I got her recipe for dry bread (tortillas) mixed up with this one. But it still turned out good. I like the texture. But you can definitely do it without the 2 and it will still be good 👍
Hai Fernando...I like your recipe..Clear step presentation...I can make it my kitchen...n you have a cute smile friend...is that canned peach friend...Final look of snack is so appetizing...so many bubbles on the top..looks crunchy...nice crispy...toping part is amazing..Keep sharing friend....
I'm a new subscriber, totally like your sharing n post,,,, it's good you can speak some of your tradional tongue,,,, I learn how to use a machine to make DOE, thumbs-up for that,,, I like the post, you have a blessed day,
Thank you! I was missing my grandmother's fry bread and was thinking of trying to find a recipe when your video popped up. Cannot wait to try your recipe!
Thank you for your recipe. I look forward to trying it. I was looking for info on Crisco and found this very informative video on the history of Crisco. It’s on RU-vid. “The History of Crisco Shortening and why you should avoid it. Dr. Joel Wallach, BS, DVM, ND. I’m not sure what alternative I will be using, but this bread is a great alternative since I can’t tolerate yeast in breads.
I use canned beans because it's easier and I like the taste better. I'm sure there are videos you can look up but from what I have seen you boil dried beans in a pot of water with salt for an hour. You then fry ground beef separately and add them to the beans.
I think the thing that bothers me the most being Native American (Nomolaki-Wintun) from Northern California is that why does it seem like the Navajo created fry bread? No disrespect but I mean I grew up on the rez and I never heard anyone saying "aye you want some Navajo bread". I mean no Navajo person taught my auntie how to make it. And didn't our ancestors receive the same rations? I grew up eating fry bread and Indian tacos from flour we got from commods.
I have heard a many people mention this. My guess is maybe it's because the Navajo Nation is the biggest tribe? But I agree with you that the Navajo's did not create it.
Every culture has a version of frybread. According to my family's lore, the people on the rez were taught to make this version (minus the eggs) by the wives of soldiers stationed there, using the ingredients supplied by the bureau. Frying oil temperature is important as is the amount of moisture. Pizzas made with frybread as crust are great!
Mine would come out dense when I would add too much flour. Try to keep the dough a little sticky when you let it rest, then when you go to roll out the dough, add flour a little at a time until it stops sticking to the roller.
@@verondaalvarado5812 Another question, should I be aware of how much dough I use? I don’t make them Navajo style, I make it fluffy. Will too much dough make my bread heavy? I’m trying to figure out what I’m doing wrong. Thank youuu!
