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Ingredients
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ALTERNATIVES
Method
ALTERNATIVES
- 1
- 2
Make fry bread dough
In a large bowl, whisk together all-purpose flour and baking powder. Add salt (for dough). Pour in warm water gradually and mix to form a soft, tacky dough. Knead lightly to bring together.
- 3
Rest the dough
Cover the dough and let rest for 15 minutes to relax gluten.
- 4
Shape fry bread rounds
Divide the dough into 6–8 equal portions. On a lightly floured surface, roll each portion into small discs about 1/4 inch thick.
- 5
Heat frying oil
Pour vegetable oil into a wide, heavy skillet to a depth of about 1.5 inches. Heat to 350–365°F (175–185°C).
- 6
Fry the bread
Gently place dough discs in hot oil, frying until puffed and golden on all sides, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- 7
Cook the quail
Remove the quail from marinade and pat dry. Sear in a hot skillet with a small amount of oil, 1–2 minutes per side. Transfer to a preheated oven at 375°F (190°C) and roast 6–8 minutes, until internal temperature reaches 165°F (74°C).
- 8
Melt cheese on fry bread
While the quail finishes, place hot fry bread rounds on a plate and evenly sprinkle shredded cheddar cheese over each. Let the cheese melt from the residual heat.
- 9
Assemble and serve
Place a cheese-topped fry bread round on each plate, top with a quail, and garnish as desired. Serve immediately.
