Tuesday, February 07, 2006

Grilled Fry Bread

This was fabulous! We made it for breakfast and dipped it in gravy, but it could easily be used as a soft tortilla shell... next time we make tacos on the grill, we're using this to make the tortillas! I think it would be great for venison tacos on the grill with hot grilled peppers and onions!

Ingredients:
  • 2 cups all-purpose flour, plus more for rolling out the dough
  • 2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 2 tablespoons vegetable shortening
  • 2/3 cup milk
  • 2 to 3 tablespoons vegetable oil, or 2 to 3 tablespoons butter, melted

Directions:

Place the flour, powdered milk, baking powder, and salt in a mixing bowl and whisk or stir to mix. Add the shortening, cutting it in with two knives; the mixture should be the texture of cornmeal. Add enough hot water to obtain a soft, pliable dough. Turn the dough onto a lightly floured work surface and knead it for 5 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Divide the dough into 6 even pieces and roll each piece into a ball. Working on a lightly floured cutting board, roll a ball into a thin disk 5 to 6 inches across. Place the disk on a lightly floured baking sheet, then repeat with the remaining pieces of dough. Keep the rolled-out dough covered with a damp cloth until you are ready to grill it.

Set up the grill for direct grilling and preheat to high.

When ready to cook, brush and oil the grill grate. Brush the top of each disk with oil. Place a few of the rolled-out disks, oiled side down, on the hot grate; to do so, hold the dough by the edge and gently lay it on the grill. Brush the top side of the dough with oil. After 2 or 3 minutes, the bread will start to puff and blister and the bottom will become golden brown. Turn the bread with tongs and grill the other side, 2 to 3 minutes longer. If you serve the grilled breads at once, they'll be soft and puffy. If you let them sit for 5 to 10 minutes, they'll become delectably crisp.

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