Cooking Classy for Navajo Tacos/Indian Fry Bread is wonderful! This is by far the easiest and best-tasting fry bread I've made! I doubled the recipe and had lots left over so that I stuck half in the fridge and we had fry bread with butter and honey for breakfast the next morning. For our Navajo tacos, I browned up some lean ground beef, then added some taco seasoning and a can of dark red kidney beans and a can of corn. Then topped that with some cheese and ranch. There's really no rhyme or reason to the toppings--just pick what your family likes!
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp active dry yeast
1/2 tsp salt
3/4 - 1 cup warm milk (110 degrees)
1 Tbsp butter or shortening, melted
Oil, for frying (I used Olive oil)
*In a mixing bowl, whisk together flour, baking powder, yeast and salt.
Whisk melted butter into warm milk and pour milk mixture into dry
ingredients. Stir until mixture comes together and forms a ball, dough
should be slightly sticky and elastic so add an up to an additional 1/4
cup milk as needed. Cover dough with plastic wrap and allow to rest 10
minutes. Heat 1 inch of oil in a large cast iron skillet to 350 - 360
degrees over stove top. Divide rested dough into 12 equal pieces.
Working with floured hands and one piece of dough at a time, roll dough
out on a lightly floured surface into a 6 inch circle and gently drop
into hot oil, and cook until golden brown 1-2 minutes per side (second
side will cook faster). Remove from oil and drain onto a plate or baking
sheet lined with paper towels. Serve warm with Navajo Taco topping or
for dessert, spread with honey butter.