Navajo bread PDF Print E-mail

Navajo Bread

2 cups all-purpose flour, not sifted
4 teaspoons baking powder
1/2 teaspoon salt
Lard and water

Mix dry ingredients and add 1/2 cup warm water. Make soft dough consistency. Work and knead out air bubbles. Slap to make flat pancake-shaped patties about 8 inches in diameter. Using skillet half full of melted lard or shortening, drop patties into very hot fat. When golden brown, drain on paper. Good cooked in one-half bacon drippings and one-half shortening.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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