Navajo Fry bread with Pinto beans and beef....                                                                      

Recipe:  Here's a variation of Navajo Fry Bread as prepared by Lola owner of Lola's Cafe
in Buffalo Gap, Texas.

Try fry bread with butter, wild foods jelly such as Jalapeno and Prickly Pear jelly.

This is a 2 to 1 mix, flour to skim milk.  In the Paleolithic tradition, I increase the fiber
and protein in the dish by using whole grain flour such as buckwheat, oat, whole wheat.  I
mix a half cup of whole wheat flour with a flour made with 12 grain cereal. Grind the |
cereal in a mill and mix with whole wheat flour.

Preparation:

-Mix one cup of whole grain flower

  with slightly less than a 1/2 cup of skim milk.

-Knead mix over a board sprinkled with flour, fold twenty or so times (form a moist, firm dough ball).

-Pluck a egg sized ball from the dough, roll it out on a floured board with a rolling pin until it forms a flat 1/8 inch pancake of dough.

-Cut a slit or two into the fry bread dough.

-Place the pancake (fry bread dough) into 400 degree oil (Canola, peanut).

-Fry 5 or 6 seconds on each side (see the dough fill with air and brown slightly).

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