When I was growing up in Arizona, we'd occasionally go to a fair that had Indian exhibits with jewelry and blankets and pottery and other beautiful artisan objects. As a kid, what I remember looking forward to when visiting the fairs was Indian fry bread, a soft square or rectangular pillow of bread, fried in oil until it puffed, and then usually drizzled with honey. It's a close relative of the sopapilla, and everyone makes it just a little differently-some versions are denser, more bread-like, and some are lighter and more puffy. All versions are fried in oil, and this is where I digress. <br /> <br />I don't have anything against deep fried foods done well, but I don't like the mess of deep frying things at home, and I don't have a desire to buy another piece of equipment solely designated for deep frying. So I'm modifying these fry bread, adapted from "The Feast of Santa Fe: Cooking of the American Southwest" by Huntley Dent, into a no-fry whole wheat version, while still trying to keep the richness you get from deep frying the bread by adding butter and milk to the dough, and brushing the top with melted butter. It's essentially my whole wheat pizza dough with a few adjustments, and it's an easy way for me to enjoy a favorite childhood treat in a new grown-up version.
Oct. 1, 2021, 11:50 a.m.
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