Indian Fry Bread ~ Crispy, light puffs of pastry are often brushed with butter and drizzled with honey. They can also be used in place of a tortilla to make a type of Native American Indian Taco.
The simple dough is soft and easy to shape; no yeast required ~
the leaven is baking powder.
This time I used ground turkey, seasoned as for Southwestern Chili ~ diced onion, minced garlic, a favorite chili powder, cumin, fresh oregano, a bit of fresh thyme, salt and pepper. I browned the ground turkey in a hot pan with a little oil, reduced the flame to medium; added the onion ~ after a couple of minutes, stirred in the remaining ingredients allowing the mixture to cook to bring out the fragrance of the seasonings. Then added some water and simmered until almost all of the liquid was reduced.
Because the turkey-chili filling is so moist and flavorful I did not bother with any kind of salsa; instead topped with the usual taco condiments ~ grated cheese (Monterey Jack and Parmesano Reggiano), chiffonade of lettuce, diced tomatoes, green onions, in lieu of sour cream I used Greek-style yogurt. Cilantro and diced avocados on the side.
Of course you can fill the mini-fry bread with whatever you like ~ any kind of meat or vegetable filling would be delightful ~ no matter how you fill them, beware because I think you might find them almost as addictive as my family does. :)
If you would like a printable copy of the Fry Bread recipe I use, you can access on my recipe blog
by CLICKING HERE.
I've also listed a link to a page with several variations of the recipe there.
If you make these, I hope you are as fond of them as I am.
Thank you for stopping by!