You can fill the "tacos" with any of your favorite meat or vegetable fillings so let your imagination rule. :)
Here is the recipe I use to make the Fry Bread ~ to make them "snack" size, portion the dough and roll it into a small walnut size piece ~ you can roll it out into a flat, round shape on a floured surface with a rolling pin, or do as I do and simply pat and shape with your floured hands. The dough is very soft and easy to work with.
Navajo Fry Bread
Makes 4 regular size, or about 8 snack-size (3-inch diameter)
1 cup unbleached flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
1/2 cup water
Vegetable oil for frying
Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump.
Dip your hands in flour; with your hands begin to mix the dough, trying to get all the flour into the mixture to form a ball. I use a fork to begin, then my hands ~ I find it a little less messy that way.
Mix well, until all flour is incorporated, but do NOT knead it. Kneading it will make the Fry Bread tough. The dough ball will be sticky, just sprinkle a little flour on the outside of the ball to make it easier to handle (and pinch pieces as you form them.)
Traditional size Fry Bread: Cut or pinch the dough into four pieces. Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter.
Snack-size Fry Bread: Cut or pinch pieces about the size of a small walnut; stretch and shape into a 3-inch diameter round.
Aim for a round shape, but don't worry if they are not perfectly round.
Heat the vegetable oil (about 1-inch deep in a large cast iron skillet or other pot) to approximately 350 degrees F.
---For the snack-size I cook the fry bread one at a time in my "Fry-Daddy" electric fryer.
To fry: Gently and carefully place the formed dough into the oil, be mindful of splatters from the hot oil.
Using a wooden spoon, or metal tongs press down on the dough as it fries so the top is submersed into the hot oil. (I press down in the middle so the dough fries into a cupped shape.)Fry until light brown, and then turn the dough over to fry the other side. (About 3 to 4 minutes on each side for traditional size, a little less for snack size.)
Carefully remove and drain well. I line a rimmed baking sheet with paper towels and place in a warm oven, transferring each little bread to the oven as it is finished frying.
Fry Bread can be served in a number of ways; brushed with butter and drizzled with honey, as a container for your favorite sweet or savory filling, or as an accompaniment to a meal, soup, or salad.
NOTE: In my opinion these are BEST right after they are fried, but here are some hints if you make them ahead:
The fried bread can be kept in a warm (200* F) oven for up to an hour. If you want to make them ahead, fry, cool then refrigerate. To reheat, place on a pan in a single layer in a 350* F oven for 10 minutes or until hot.
I hope you enjoy! :)
If you would like variations of the recipe, you can find them by clicking HERE.
