Sunday, May 24, 2009

Indian Fry Bread (for Navajo Tacos)

photo by Emily Hale

No one in Michigan seems to know what Navajo Tacos are. It must be a western thing...?
The ingredients for the fry bread are so simple, and yield such an amazing product. I was very delighted. Pile them with chili, or beans and meat, lettuce, tomatoes, olives, sour cream, or honey butter for a sweet treat. This recipe comes from the Hale's, who got it from a neighbor, Marcene Taylor.

Indian Fry Bread

2 C flour
3 tsp baking powder
3/4 tsp salt
1 C warm water
1 1/2 C shortening (to fry in)

Combine dry ingredients. Add warm water to make dough, will be sticky. Don't add too much flour, or else bread will be tough. Break off a golf-ball-or-so sized ball and pull out with fingers to form a disc. Fry in heated shortening on both sides until browned. Drain on paper towels. The best fry breads have bubbles and holes, so perfection and over handling is not needed!

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