Priscilla

Navajo Fry Bread

5 c flour
1/2 c powdered milk
3 TBS baking powder
2 tsp salt
2 c water or enough to make a soft dough

Mix dry ingredients. Add water.
Refrigerate overnight or let set at room temperature 2 hours for best results.
Fry in 1/4 inch (or more ) oil.
5 servings

Although it doesn't say - you divide into 5 balls. Then roll or pat into approx 8 inch circles.
They puff up in spots as they are frying. Flip to cook both sides. Drain on paper towels.
1. Eat them hot and plain.
2. Top with taco stuff for "Navajo Tacos".
3. Put honey or cinnamon sugar on top.
They are a little tricky to get the hang of, but really good. Let me know if you try them and how they turn out.

Tara Donovan November 22 at 8:29pm
Okay, I can help with this! What I do is put a little olive oil on my hands and then pull a piece of dough and form it into a ball. Then dip the ball in a bowl with flour covering the ball and shaking the excess off and then press the ball dough into a disc with your hands. Next begin stretching it out a bit keeping it as circular as possible and then you can pat it back and forth between your hands. If you find the dough sticking just pat the disc with flour on both sides and begin working it more. To make a nice round disc you can also work the dough by pinching the edges with you fingers pressing it outwards to make the circle bigger until it's easier to flip between your hands.

One more tip, if you make your dough ahead of time, refridgerate it for 4-24 hours and the dough will come together more making it smoother because it is a sticky dough. Just take it out about an hour before you make it so it's close to room temp. That should help a lot!