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home > recipes > appetizers > sonoran fry bread
from Yardley, PA 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt Freshly ground black pepper to taste 1 tablespoon ground toasted cumin seed (cominos) 1 cup warm water 8 cups vegetable oil for frying Mix flour, baking powder, salt, pepper and cumin. Slowly add water until dough forms; it should be soft but not sticky. Knead gently. Let rest 15 minutes. Heat oil to 375 degrees. Roll dough out 1/2 inch thick and pull off 3-inch square or round pieces. Drop into hot oil, a few at a time, and let cook until they float to the top. Remove with slotted spoon. Drain. Serve as a snack, with a salad or a meal.

Sonoran Fry Bread


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list all recipes for APPETIZERS (296)
list all Mexican recipes (119)
list all recipes by DAVE (405)


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keyword: sonoran
keyword: bread
ethnicity: mexican
recipes for appetizers
recipes by dave
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(posted May 2, 2003)

from Yardley, PA

3 cups
all-purpose flour
1 tablespoon
baking powder
1/2 teaspoon
salt
Freshly ground black pepper to taste
1 tablespoon ground toasted
cumin seed (cominos)
1 cup warm water
8 cups vegetable oil for frying

Mix
flour,
baking powder, salt, pepper and cumin. Slowly add water until dough forms; it should be soft but not sticky. Knead gently. Let rest 15 minutes. Heat oil to 375 degrees.

Roll
dough out 1/2 inch thick and pull off 3-inch square or round pieces. Drop into hot oil, a few at a time, and let cook until they float to the top. Remove with slotted spoon. Drain. Serve as a snack, with a salad or a meal.



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