The frybread, also called cachanga in Latin America or bannock in Scotland, is a Native American recipe widespread especially in South Dakota, where it has been named the “state bread”.
It plays an important role in Native habits; it is prepared for festivities and during the powwow, the Native gathering.
It is a yeasted flat dough that is fried in oil or butter and when it is topped with beans and ground beef (chili), tomatoes, lettuce and grated cheese, it is called a Navajo Taco, but it can also simply be dusted with powdered sugar and drizzled with honey.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 45 Minutes
- Cooking time: 5 Minutes
- Portions: 6 pieces
- Cooking methods: Frying
- Cuisine: American
- Seasonality: All seasons
Ingredients for the frybread:
- 2 2/3 cups all-purpose flour
- 1 packet (about 4 tsp / 16 g) baking powder
- 2/3 cup water (warm)
- to taste salt
- as needed vegetable oil
- 1 lb chili
- 3 tomatoes (chopped)
- 1 1/2 lettuce
- to taste hot sauce
- to taste grated cheese
- 1 onion (optional)
Preparation
For the frybread:
In a bowl, mix the flour, baking powder and salt.
Slowly add the warm water and use a fork to mix until the dough comes together.
Cover with plastic wrap and let rest at least 1–2 hours.
This is a sticky dough, so you will need to flour your hands and the work surface.
Pinch off a small piece of dough about the size of a golf ball, then flatten it like a mini pizza.
Heat the oil in a skillet.
Fry each piece until the bread is golden and puffed.
Then flip and fry the other side until golden.
For the topping:
For the chili recipe click HERE.
Put a spoonful of chili on each fried bread, add the tomatoes, lettuce, hot sauce and, if you like, onions. Sprinkle with grated cheese.
Dish mentioned several times in the TV series “The Madison“, where the protagonists, having arrived in Madison County from New York, receive Navajo tacos from the neighbors.
