← Nouns Cooking · American

Ingredients

• 250 g Plain (all-purpose) flour
• 2 tsp Baking powder
• 1 tsp Salt
• 180 ml warm water, plus a splash more if needed
• 750 ml vegetable oil, for frying
• 450 g Minced beef
• 1 small onion, diced
• 1 tbsp mild chili powder
• 1 tsp Cumin
• ½ tsp Garlic powder
• 400 g tinned pinto beans, drained
• 2 Tomato, diced
• ¼ iceberg lettuce, shredded
• 115 g Cheddar, grated
• sour cream, salsa and sliced spring onions, to serve (optional)

Method

1. Whisk the flour, baking powder and salt in a bowl. Stir in the warm water until a soft, shaggy dough forms, then knead for 2 min until smooth but still soft. Cover and rest for 20 min.
2. Meanwhile, brown the beef and onion in a frying pan over medium-high heat for 6–8 min, breaking up the meat. Stir in the chili powder, cumin, garlic powder, beans and a splash of water, season, and simmer for 5 min. Keep warm.
3. Heat about 2 cm of oil in a deep frying pan to 180°C (350°F).
4. Divide the dough into 6 pieces. Pat or stretch each into a thin round about 15 cm across, poking a small hole in the middle so it puffs evenly.
5. Fry the breads one or two at a time for 1–2 min per side, until puffed and golden. Drain on kitchen paper.
6. Top each warm fry bread with the beef and beans, cheese, lettuce and tomato, and finish with sour cream and salsa. Eat with a knife and fork.

Tips

• Fry bread is a dish with a hard history for Native American communities, born from flour and lard rations; many cooks today keep it for special occasions.
• Plain fry bread is also lovely dusted with icing sugar or drizzled with honey.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Taste of Home