Here’s a little gem that comes from the Pueblo Indians here in the southwest. It’s quick fried bread dough that is a staple in their diet. You will need…

• ¾ cup of warm water
• 1½ tablespoons of sugar
• 1 package of yeast
• 1 teaspoon salt
• ¼ cup of milk
• 1½ tablespoons of oil
• 3 cups of flour (approximately)
• cooking oil for frying

Mix water – sugar and yeast together. Then let it set until you see bubbles.

Then go ahead and add the salt – milk – oil and half the flour. Mix well. Add enough of the remaining flour to make a smooth – stiff dough. Knead until it’s no longer sticky.

Put enough oil in a cast-iron Dutch Oven to measure about 1 inch deep. Heat on medium high.

Divide the dough into four even pieces. You can use either your hands or a rolling pin to make rounds of dough ¼ inch thick. Because of the yeast, the rounds may rise before your oil is ready. If this happens, just flatten out again before frying.

I take a small pinch of dough and put it in oil. When it turns a golden brown, the oil is ready.

Put your dough carefully into the hot oil. When golden on one side, carefully turn with tongs and finish the other side. Remove to a plate lined with paper towels. Enjoy.

This recipe makes four good-sized pieces of bread. If you need more, just double the recipe except for the yeast. One package is plenty for 1-2 batches.

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Subscribe to chuckwagon505 by Email