Prompt: July Geography
Bonus Points: Engineering
Project Name: Navajo Tacos
Project Link: (if available)
Brief Description: This is a very popular meal in the southwest, where I live. People even sell them at stands on the side of the road in some places, and I LOVE IT! So easy to make, too! *Indian Fry Bread
3 cups All-purpose Flour
1/2 teaspoon Salt
3 teaspoons Baking Powder (slightly Rounded Teaspoons)
3/4 cups Milk
Water As Needed To Get Dough To Come Together
Vegetable Shortening Or Lard For Frying (DO NOT USE CANOLA OIL)
Mix the dry ingredients, then add the milk. Add water a bit at a time until the dough is, well, doughy.
Then put it in a bowl, put a towel over it and let it rest for about 45 min or so. This will make a huge difference in how the dough handles.
When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go until you have a nice lumpy looking pancake-type thingy (technical term
When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds.
Remove the bread and let it drain on a paper towel or wire rack, then fry up the rest of your dough. These can be eaten cold, but warm is better.
You can put lots of yummy toppings on them, like honey or sugar or nutella etc, but for Navajo tacos, add chili, tomatoes, lettuce, sour cream, cheese etc ... and my honey likes to put some green chilies on his, too. Delicious!!!