Food blogger Alana Yazzie shares a family recipe for tortillas, fry bread and cookies that are sure to complement any Indigenous cuisine.
We can’t get enough of Alana Yazzie’s Native American dishes with a twist, so we’re sharing another of the blogger’s most popular recipes: Magic Bread. With a few slight variations, this recipe can make tortillas, fried bread, or cookies. And while Yazzie’s mom and grandma could make this recipe without measuring cups or spoons (the real test as Yazzie puts it), she provided us with the exact measurements, tips, and tricks needed to create a treat. tasty.
Below, read an excerpt from Yazzie’s blog to learn more about the tradition and meaning behind the recipe.
I have always been fascinated by cooking. Growing up, I saw my mother in the kitchen as she magically poured handfuls of flour into a large mixing bowl, a pinch of baking powder and a pinch of salt. No need for measuring cups. A white cloud of flour would fill the air as she moved her bowl towards the kitchen sink. The water ran as she looked out the window waiting for the water to be hot. I always wondered what she was thinking.
She still looked so beautiful then with her cheeks and hair lightly dusted with flour. She let the water run into the bowl and I was always amazed at how she knew when to turn off the water. Seconds later, I heard thuds as she kneaded the dough in the bowl. After kneading the dough, she covered the bowl with a plate and let it rest. It was always a mystery what would happen next. It was magic dough. Was shimá (mom) going to make tortillas, cookies or fried bread? —LaFantaisieNavajo.com
Alana Yazzie’s mother makes dough in her kitchen sink.
Fancy Navajo Magic Bread Recipe: Tortilla, Fried Bread, and Cookie Dough
Makes 8-10 pieces of bread
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt (optional)
1 tablespoon olive oil or vegetable oil (tortilla and cookies only)
1 ½ cups lukewarm water
In a large bowl, combine the flour, baking powder and salt by hand.
Add olive oil or vegetable oil and stir into batter until smooth (tortillas and cookies only).
Add 1 cup warm water and mix the batter until all the dry ingredients are combined.
- You want your dough to be slightly sticky, but not runny, when you start kneading your bread. If more water is needed, add a little more water.
- It is important not to add too much or too little water. As a general rule, it is better to add more water than less.
- If your dough is too runny, add more flour.
- If your dough is hard and dry, depending on how kneaded your dough is, you may be able to add more water. Otherwise, continue to knead your dough, and let it rest for at least 10 minutes.
Let your dough sit covered on the counter for at least 5-10 minutes.
If you do tortillasthen at this point you can reheat a skillet and form the dough into round flat circles 1/4 inch thick and cook for at least 1 minute on each side.
If you do fry bread, heat a shallow skillet over medium heat. Add the oil, filling the pan halfway. You know the oil is ready when you test a small piece of dough and it turns golden brown. PLEASE BE CAREFUL. I highly recommend using vegetable or canola oil. Fry on both sides, until golden brown.
If you do biscuits, preheat the oven to 420 degrees. Shape the cookies into flat discs. Arrange on a baking dish and bake for 15 to 20 minutes or until the tops of the cookies are golden brown.
Recipe: Courtesy of Alana Yazzie of LaFantaisieNavajo.com
Photography: (All images) Courtesy of Alana Yazzie