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This bread, also known as Navajo bread, or squaw bread, is often found plain, without scallions and coriander, and served as a sweet bread with honey or jam.
Hands-on: 30 minutesTotal: 35 minutes
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 2 scallions, minced
- 1 Tbsp. ground coriander
- 1 cup cold whole milk
- 2 cups canola oil
- In a large bowl, combine flour, baking powder, salt, scallions, and coriander. Stir in enough milk to hold dough together. Cover and rest 5 minutes.
- Turn dough out onto a floured work surface. Pinch off golf-ball-sized pieces of dough and roll into balls. With floured fingers, flatten into disks. Using a rolling pin, roll out disks no more than ¼" thick.
- In a heavy skillet, heat oil over high heat. Oil is ready when a small bit of dough dropped in sizzles immediately. Carefully drop disks of dough into oil, and cook until golden brown, about 30 seconds per side. Do not crowd. Adjust oil temperature as needed. Drain on paper towels, and serve warm.