Whether you call this Indian Fry Bread for Navajo Tacos, or Sopapias as a dessert, the recipe remains the same. For Navajo Tacos you simply add browned ground beef, beans, chopped tomatoes, lettuce, cheese, and sour cream. However, if you forsake that, and just pour honey and/or powdered sugar inside it makes a delicious desert.
Indian Fry Bread
I learned to make this, like most things, from my mom. This particular recipe though took me years and years of practice to understand how the dough works. Keep in mind, I never had any formal teaching, so something that might seem natural to some cooks, came after long hours of trial and error for me.
To roll out and fry the bread without it sticking to everything, you have to allow it time to sit and actually dry a little. I wait to begin heating the oil until I’ve finished separating the dough into balls. That way, while the oil heats, the dough has time to rest and get a sort of thin shell as the outermost layer dries. Then I roll them and throw them in until they look a delicious golden brown.
This fried bread recipe tastes delicious all by itself. The outer shell crisps ever so slightly, and the inside hollows out, with a layer of delicious moist bread. If you cut a quarter sized slit on one edge, you can pour honey inside and allow it to coat the entire layer, then pour a pinch of powdered sugar into it so that it clings to the honey.
I grew up in Colonia Juarez, Chihuahua, México, where people either owned cattle ranches or fruit orchards. Much of my work ethic came from working on Rancho La Mesa (my family’s ranch). That ranch also sparked what grew into my wild imagination. I read somewhere that you should write the story you want to read, and that stuck with me. My writing began in sixth grade, around the time I began learning to type.