Divide the dough in half. On a lightly floured surface, roll each portion into a 6-inch circle. Step 3: Pan-fry until golden ...

Make the poolish: In a large bowl, combine 275 grams all-purpose flour, 275 grams warm water and 4 grams active dry yeast. Stir to combine, making sure there are no flour clumps.

The dough can be fried as balls, short ropes or the traditional twist: Roll a piece of dough against the surface with your fingers until it forms a rope about 12 inches long and 1/2 inch or ...

Deep fry in hot oil, turning occasionally, until nicely puffed and golden. The chef takes between 4 and 5 minutes per batch. Tip, don’t let the oil get too hot or you will find the outside burns ...

Fry bread is thought to have originated some 160 years ago as a result of the Long Walk, the 300-mile journey that thousands of Diné (Navajo) people endured after being forcefully relocated from ...

What is fry bread? If you’re unfamiliar with fry bread, this Native American recipe originated in the late 1800s.Fry bread ...