Thursday, May 14, 2009

Fry Bread Sandwiches

I found this recipe in "The Best of Country Cooking 2001". It was submitted by a woman in Flagstaff, Arizona, Sandra Cameron. We gave it a try the other day and liked it a lot. This bread could also be used to make Navajo Tacos or enjoyed with just some butter and honey.
3 C all-purpose flour
1 t. baking powder
1/2 t. salt (I like a little more)
1 1/4 C milk
Oil for deep-fat frying
12 lettuce leaves
12 slices fully cooked turkey or ham
1 small onion, thinly sliced
6 slices cheese
tomato, thinly sliced
1 can chopped green chilies
In a large bowl, combine flour, baking powder and salt. Add milk and stir to form a soft dough. Cover and let rise for 1 hour. About 30 minutes before serving, divide dough into six portions. On a lightly floured surface, roll each portion into an 8-in. circle. In a large frying pan or deep-fat fryer, heat oil to 375 degrees. Fry bread circles, one at a time, until golden, turning once; drain on paper towels. Keep warm in a 300 degree oven. To serve, cut each circle in half. On six halves, layer the lettuce, turkey, onion, cheese and tomato; sprinkle with chilies. Top with remaining bread. Can be cut in half again for smaller sandwiches. Serve immediately. Yield: 6 servings.

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