Authentic Indian Taco Fry Bread

Recipe by Chef SuzyQ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12-15
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups 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)
  • 1
    tablespoon flour
  • 1 12
    cups margarine, melted
  • 1 12
    cups warm milk
  • 3
    eggs, beaten until foamy
  • 1
    cup sugar
  • 1
    teaspoon salt
  • 12
    cups flour (no more(no less)
  • oil (for frying)
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DIRECTIONS

  • 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!
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