Navajo Frybread Recipe
Chorizo, fig, ricotta, caramelized onion, arugula, Mexican crema, pico de gallo
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Ingredients
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Frybread Dough
Toppings
Method
Frybread Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well.
- 2
Add Water
Gradually add water to the dry ingredients, mixing until a soft dough forms. Knead for about 5 minutes until smooth.
- 3
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 4
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until hot.
- 5
Fry the Bread
Divide the dough into 8 equal pieces. Roll each piece into a flat circle about 1/4 inch thick. Fry each piece in the hot oil for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
Topping Preparation
- 6
Cook Chorizo
In a skillet over medium heat, cook the chorizo until fully cooked and browned. Drain excess fat if necessary.
- 7
- 8
Assemble the Frybread
On each piece of frybread, spread a layer of ricotta cheese, top with cooked chorizo, sliced figs, caramelized onions, and a handful of arugula.
- 9
Finish with Crema and Pico
Drizzle Mexican crema over the top and add a generous spoonful of pico de gallo.