Prep 30 mins
Cook 15 mins
I got this recipe 30 years ago. Its one of my favorites because I love Navajo Tacos.
- 4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons powdered milk
- 1 1⁄2 cups warm water or 1 1⁄2 cups hot water
- 1⁄2-1 cup oil or 1⁄2-1 cup shortening, for frying pan
- Mix dry ingredient together.
- Add water and knead until soft.
- Take a ball of soft dough, pat back and forth, pulling, until flat and round.
- Heat oil in skillet (Medium-High).
- Cook dough rounds until brown, turn to brown on other side.
- NAVAJO TACOS: Top fry bread with chili, grated cheese, shredded lettuce and chopped tomatoes.
- Other garnishes could include: sour cream, sliced olives, chopped green onion or chives, favorite taco sauce.
- Fry Bread is also good served in much the same way as you would scones.
- Top the hot bread with butter and honey or your favorite jam.
- It's also marvelous for peanut butter lovers.
I really wanted to like these but they just weren't very good fry bread. They were rather tasteless like soda crackers and they were rather tough and chewy. Another reviewer mantioned that they made good pizza dough, I think they might be good with pizza toppings, but not as a Navajo Taco
My family loved these! We made our own mini pizza's with them and my plans to drizzle honey on the leftovers went out the window! There weren't any leftovers even though I doubled the recipe. Thanks for sharing this!
I made your Navajo Tacos with this. They were very tasty! I didn't put tomato in mine-didn't have any. I used cheddar and mozzerella cheese. I had to lower the heat, but that was probably due to my cast iron skillet.