Mini Frybreads With Smoked Paprika Aioli Recipe

Name: Mini Frybreads With Smoked Paprika Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Smoked Paprika Aioli; 6 cloves roasted garlic; 1 heaping tablespoon lemon zest; 1 tablespoon Dijon mustard; 2 egg yolks; 1 cup extra virgin olive oil; 2 teaspoons smoked paprika; salt and lots of freshly ground pepper, to taste; Frybread; 2 cups all purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/4 cup butter, melted and cooled slightly; 1/2 cup warm water, or as needed; oil, as needed for frying; coarse salt, as needed for garnish

Servings: persons

Smoked Paprika Aioli
6 cloves roasted garlic
1 heaping tablespoon lemon zest
1 tablespoon Dijon mustard
2 egg yolks
1 cup extra virgin olive oil
2 teaspoons smoked paprika
salt and lots of freshly ground pepper, to taste
Frybread
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted and cooled slightly
1/2 cup warm water, or as needed
oil, as needed for frying
coarse salt, as needed for garnish

1
Make a smooth paste from the garlic, lemon zest, and mustard. Transfer the mixture to a small bowl, and whisk in the egg yolks.
2
Gradually add the olive oil to the yolk mixture in a thin, even stream - whisking constantly. Continue to whisk until all the oil has been incorporated and the aioli is light and fluffy.
3
Season the aioli with the smoked paprika, salt, and pepper. Chill until ready to serve.
4
In a medium bowl, combine the flour, baking powder, and salt. Make a well in the center of the mixture, and add the warm butter and water. Mix to combine, the mixture will look like a shaggy mass. Knead the dough until it is smooth, 1-2 minutes.
5
Divide the dough into about 16 pieces (this makes for mini flatbreads to give everyone one or two...you can also make larger ones or cut them into strips, etc.), and round the dough slightly. Cover with a damp paper towel and let sit for 10 minutes. Meanwhile, heat the oil for frying.
6
When the dough has rested and the oil is hot, fry the breads until it is golden brown and slightly puffed up on both sides.
7
Drain on absorbent paper towels and garnish with coarse salt. Serve warm with the aioli.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Smoked Paprika Aioli, 6 cloves roasted garlic, 1 heaping tablespoon lemon zest, 1 tablespoon Dijon mustard, and more.

Yes, Mini Frybreads With Smoked Paprika Aioli falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Frybreads With Smoked Paprika Aioli

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