Navajo Fry Breads

This recipe is adapted from Emeril LaGassi's Emirel Live cooking show Native American cooking espisode from 2001. We used 1 cup milk instead of the original 3/4 cup of warm water

• Ready In: 1 hr
• Serves: 6-12
• Yields: 12 fry breads

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  tablespoon  vegetable oil
• 1  cup milk

Directions

1. mix dry ingredients together using a food processor.
2. add the tablespoon vegetable oil and the milk to the dry ingredients while the food processor is going on low speed.
3. process on low until dough forms.
4. knead dough until it comes back together.
5. wrap tightly in saran wrap and place in refrigerator for 1 hour.
6. seperate dough into 12 small balls.
7. roll balls out until about 1/8 inch thick and make a hole in the center.
8. heat the 6 cups of vegetable oil to 360 degrees in a deep cooking pan.
9. fry the rounds individually in the oil until golden brown about 1 minute each side.
10. drain on paper towels.
11. eat plain or top with our favorite topping such as honey, powered sugar, butter or jellies and jams. Make it into an Indian taco by topping with meats, veggies and/or salsa.