Navajo Fry Bread

By Nalli

I first had Navajo tacos in Chinle, Arizona, when visiting Jeffrey in 1993. The ingredients are the same as Mexican tacos except that the shells (fry bread) are thicker and more chewy! YUM!

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered milk
• Warm water
• Shortening
• Powdered sugar

Preparation

Step 1

Mix together baking powder, powdered milk, flour and salt. Stir in warm water just until dough clings together. Knead the dough until it is soft, not sticky. Cover with a cloth and let stand for 2 hours. Shape into balls about 2 inches across. Flatten by patting with hands until you have a circle of about 6 - 8 inches; make a small hole in the center. Fry in about 1/2 inch of shortening. Bread should be light brown on each side. Use tongs to turn. Drain on paper towels. Can be topped with powdered sugar or honey and eaten as a dessert or used to make Navajo Tacos.