On Line Cookbook
Squaw Bread
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
One of Chucks Thousands (Navajo Chinle Agency, Arizona)

  • 4-1/2 cups (1050 ml) all-purpose flour
  • 1 tbs (15 ml) baking powder
  • 2 tbs (30 ml) dry milk powder
  • 1 tsp (5 ml) salt
  • 1-1/2 cups (350 ml) warm water
  • 1 cup (225 ml) vegetable oil
  • Combine dry ingredients in a large bowl.
  • Gradually add warm water.
  • mix to form a soft firm ball.
  • Knead until smooth and elastic, about 10 minutes.
  • Divide into 8 pieces.
  • On a floured surface pat or roll each piece intoan 8 inch circle about 3/4 inch thick.
  • Slip rounds into hot fat and fry, turning once; about 2 minutes each side, until golden and crisp.
  • Drain on paper towels, keeping warm while frying other dough.
Hope this will help you. I will also post a recipe for a Chili Topping for the bread. seanice@aol.com

Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.