Tuesday, August 25, 2009

Indian Fry Bread: Low-Fat Version

The August 2009 issue of New Mexico Magazine has a great article on Indian tacos, including this low-fat version of Indian "Fry" Bread which is made without frying.

I've made these a couple of times now and they are an absolutely delicious substitute for flour tortillas. Just fold them up with some cheese, taco meat, tomatoes, lettuce, and salsa inside and you have yourself a meal.

Please check out the whole article (Indian Summer Celebration), which includes frying directions, just in case you want to try the more authentic and higher calorie version of this Southwestern classic.

3 cups unbleached flour
1 - 1/2 tbl. baking powder
3/4 tsp. kosher salt
1 - 1/8 cups warm water

Mix ingredients together, knead well for 4 or 5 minutes, adding flour as needed. You should end up with a soft and pliable dough which is no longer sticky. Cover and let rise for 1/2 an hour.

Shape the dough into 8 small balls. Roll out to 1/4" thickness, using your hands or a rolling pin, until each piece is 6" to 8" in diameter. Cook on a hot ungreased griddle for about 2-3 minutes per side, or until browned.


the7msn said...

Once again, you do the research so I don't have to. I don't know what's more amazing - that there is a low-fat version of these or that I actually have all the ingredients in my cupboard to make them. Thanks!

clairz said...

You'll be glad you tried these. We just had them again last night with fajita chicken and some black beans with cumin and orange and lime juice. It was sooooo good!