Prep 30 mins
Cook 30 mins
My mom snowbirds in Arizona every year and she got this from a lady who makes Indian Tacos to sell at county fairs, etc. It's authentic and, by far, the best Indian Fry Bread I've ever eaten. It's also very soft and easy to work with. It makes enough tacos for 12-15 people, but it's an easy recipe to halve.
- 354.88 ml warm water (it's the perfect temperature when it's quite warm, but you can keep your little finger in the liquid)
- 3 compressed yeast cakes (equivalent to 6 3/4 t. of yeast)
- 14.79 ml flour
- 354.88 ml margarine, melted
- 354.88 ml warm milk
- 3 eggs, beaten until foamy
- 236.59 ml sugar
- 4.92 ml salt
- 2839.08 ml flour (no more(no less)
- oil (for frying)
- YEAST MIXTURE: Mix the first 3 ingredients and let rest for 10 minutes.
- BATTER MIXTURE: In a separate mixing bowl, combine the remaining ingredients except for the 12 cups of flour. Mix well.
- Add yeast mixture to batter.
- Add 12 cups of flour. Mix well. Dough does not have to be kneaded, but should be well-mixed and should rest for awhile. I've found that if you let it double in size, it's even softer and easier to work with.
- Form into small "pats," depending on the size you're looking for. Roll or stretch until thin (this dough really puffs up when fried). Fry until golden brown and cooked through.
- Top with your favorite toppings. We top with hamburger, refried beans, shredded lettuce, tomato, salsa, and sour cream. They're also WONDERFUL with honey butter.
- If you don't eat them all the first day, you can keep the dough in the fridge and fry it up in the next day or two. Enjoy!
This recipe is excellent. I made it for a high school Bible study at my home and the kids loved it. I used only 1/2 cup sugar and they were great. We had some left the next day and they were great warmed up in microwave. But much better hot out of the pan, YUM!