Navajo Tacos (aka Fry Bread)

Anyone who has ever attended the Arizona State Fair has eaten a Navajo Taco. They're amazing. Fry bread, Indian fry bread, Navajo tacos, elephant ears...a rose by any other name would still smell as sweet.

They're huge sopapillas you can eat savory or sweet. For dinner we like them topped with beans, cheese, lettuce, diced tomatoes, sour cream and salsa (basically a delicious and filling tostada). For dessert you treat it like a funnel cake and top it with butter (duh, right?) and powdered sugar or honey or a fruit sauce.

They're easy and quick to make, took me about 30 min start to finish

4 C. Flour
2 T. Baking Powder
1 t. Salt
2 1/2 C. Warm Milk (possibly less)

2 C. oil for frying

  • Mix the dry ingredients then add in milk a little at a time until you have a soft but manageable dough. *you may not need all the milk called for*
  • Cover the dough with a moist cloth or plastic wrap when not in use
  • Heat oil in a skillet to 365*F
  • Take out a small ball of dough and roll it thin and flat on a floured surface. Fry in the oil until golden brown on the bottom then flip it over and fry the top. Cool on paper towels


Bailey Thompson said...
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Aimee said...

These were yummy! I made them last week.

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