Navajo Fry Bread

2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup instant nonfat dry milk
1/4 teaspoon salt
1 tbsp sugar
2 tbsp shortening or lard (cut in)
Warm water

Vegetable Oil for deep frying

In a large bowl, combine flour, baking powder, dry milk, sugar and salt. With the tips of your fingers or with a pastry blender cut in lard or shortening until mixture has the texture of corn meal. Slowly add enough warm water to form a workable dough (start by adding 1 cups of water, then more if needed); knead until smooth but still slightly sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes or up to 2 hours. After resting, divide dough into 4 equal pieces.

On a lightly floured surface, roll each piece of dough into a small ball and pat into a flat circle about 8 inches in diameter and 1/4 inch thick (it will puff up a lot); cut a steam vent i the middle of each circle of dough.

In a large, deep frying pan, heat 1 to 2 inches of vegetable oil (enough oil to flat the dough) to 350 degrees F. Fry the dough pieces, one at a time and turning once, for 2 minutes on each side or until golden brown (the bread will puff slightly and become crisp and brown). Remove from hot oil and drain on paper towels. Keep warm until ready to serve.


Indian Taco Recipe

1 pound lean ground meat (beef, lamb, venison or pork)
1 cup diced onion
4 cooked Navajo Fry Breads (see recipe above)
1 head iceberg lettuce, shredded
3 tomatoes, diced
2 cups shredded sharp Cheddar cheese
1 (3-ounce) can diced green chiles, drained
Sour cream (optional)

In a large frying pan over medium-high heat, brown ground meat and onions until cooked; remove from heat.

Place Fry Bread, cupped side up, on separate plates. Layer ground meat, lettuce, tomatoes, Cheddar cheese, and green chiles onto top of each Fry Brad. top with sour cream, if desired, and either roll up or serve open-faced with a fork.

Makes 4 servings.