Wednesday, May 23, 2007

Indian Tacos

Last night, for dinner, I made Indian tacos. If you haven't ever had Navajo fry bread you are really missing out. Usually, they are served with either taco toppings or coated with sugar. As a child, I have fond memories of eating these tacos at Native American pow-wows and during my Native American education classes. My mom also made them for us kids until she lost the recipe. Here is one that I found on the Internet. (I just love the Internet for finding hard-to-find recipes!)

Navajo Fry Bread Recipe

2 cups all-purpose flour

2 teaspoons baking powder

1/4 cup instant nonfat dry milk

1/4 teaspoon salt

Warm water

Vegetable Oil

In a large bowl, combine flour, baking powder, dry milk, and salt. 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 357 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.

Use for Indian Tacos (see recipe below) or serve with honey or powdered sugar.

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