Authentic Navajo Indian Fry Bread (Taco Bread)
photo by Kairene C.
- Ready In:
- In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
- Mix together dry ingredients in a large bowl; *see note about salt.
- Gradually add warm milk and mix to make a soft dough.
- When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
- Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
- Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
- Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
- You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.
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Delicious, just like the Navajo Tacos I had in NM. So much easier than I thought it was going to be. I split the recipe in half, and then only used 2 tsp salt. This made 4, each about 6-7 inch diameter. I learned after the first one to make it really, really thin before tossing into the oil. Decent as leftover but you lose the crispy outside.