I would give this no stars if I could. the flour was way too much and I ended up trashing the whole thing and starting over with 1/2 the flour requested in this recipe.
I got a wild hair and felt like having Navajo Tacos--it's been a good 20yrs since having them in a school cafeteria. I chose this recipe of three I was eyeballing from here because it did not contain milk (I cannot have dairy products currently) and it comes from the region of the Navajo People. These were very tasty and I'm tempted to make up a batch at least once a week!! I only have standard all-purpose flour so I used 3c. flour, 1/8c gluten, and 7/8c red wheat flour. I think I should have put in a wee-bit more water than I did, but it turned out fine in the end. I fried in olive oil--I need to find a reputable source for lard (local). We found the frying experience to be more manageable by fork piercing prior to frying, otherwise we had great candidates for pitas. Thank you for sharing Colorado Lauralee!!
Really great! I've had my eye on this recipe for a while now. My family really enjoyed it. Thanks for sharing!
Made this bread for dinner today and it was not only extremely easy, it had great flavor and awesome texture. We used just regular taco toppings, and also butter and jelly. Will definitely be making this again.
Absolutley wonderful!! I had this at an Indian reservation last year and have been trying to find a recipe that was similar. This was perfect!!!