Sonoran fry bread

 
                             Sonoran Fry Bread
 
 Recipe By     : Houston Chronicle, May, 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
 
  "Prepared at the San Luis Resort and Conference Center in Galveston during
 
 this year's Mardi Gras tribute to Mexico. The recipe is from Kathy Ruiz,
 corporate executive chef for Landry's restaurants."
 
 By Lou Parris  on May 13, 1997
 
 
 
 
 
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