Saturday, April 30, 2016
My kids love Navajo tacos! Here is the recipe we use for the bottom...fry bread is like scones. We eat honey on the fry bread too after we have a taco. I found this recipe
on Simply Gloria.
1 tablespoon yeast
1½ tablespoon granulated sugar
½ teaspoon salt
1⅔ cup milk (I used whole milk.), scalded. Then cooled to the touch.
1½ tablespoons butter flavored shortening
1 egg, beaten
4 to 4½ cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)
1½ cups of vegetable oil (or oil of your choice.)
Combine sugar, salt, and yeast.
Scald milk and shortening.
Put milk mixture into a large mixing bowl when cooled until warm to the touch.
Add the sugar, salt, and yeast to the milk and melted shortening.
Add the beaten egg and 1 and a half cup of the flour. Stir with a wooden spoon or with the hook attachment. (I used my Kitchen Aid.)
While it is still mixing (on low), add one more cup of flour. (You are at 2 and ½ cups of flour at this point.)
Continue to slowly add the rest of the flour until the dough is not sticking to the sides and the bottom of the bowl.
It is ready to form a ball and put into a large greased bowl. Cover with a greased piece of plastic wrap. Put into a warm spot with no cold drafts to rise to double in size.
When the dough has doubled in size, begin heating your oil on medium heat in a large skillet.
Carefully lay a piece of dough into the heated oil. (You may do more than one at the same time. But do not over crowd the oil.)
Cook for about 1 minute on the first side and 30-45 seconds on the second side. (It also depends on the temperature of your oil with the time you have on each side.)
Have a large plate (I use a baking dish) to set the paper towels in for the fry bread to drain all the excess oil off.
Serve immediately, or put in the oven on warm.
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