These are just wonderful. They sell Indian Tacos at the State fair in Oklahoma and I just loved the bread. Tender fried bread with just a hint of saltiness, yumm, its good with butter and drizzled with honey or as Indian Tacos or just pulled apart and shoved in warm, which is my favorite, right out of the skillet. Lord I think I hear my skillet calling, shhh can ya hear it?
1In a bowl, combine and stir together the flour, baking powder and salt. Set aside. Mix warm milk, warm water, and oil together. Set aside.
2Make a well in flour mix and then pour in the water mixture. Form a soft dough, and then knead very gently and briefly to form a ball. Roll into a log, cover with a clean towel and let rest for 10 minutes.
3Cut the dough crosswise into 8 pieces, keeping the pieces covered while you're working. Patting with floured hands and using a rolling pin, form rounds that are about ¼ inch thick. Dust both sides of each round evenly with flour, stack and cover with a cloth until ready to cook.
4To fry: Heat 1 inch of oil in a deep, wide pan over medium-high heat. Cook 1 to 2 pieces of dough at a time, taking care not to overcrowd. Cook, turning once, until golden brown, 2 to 3 minutes on each side. Cook one first, and test for doneness before continuing with the other rounds.
5The fry bread should be dry and crisp on the outside, moist on the inside. Drain on paper towels and serve will still warm.
6These are great served with just a bit of butter and honey. However, they shine in Indian or Navajo tacos. To make these, the usual is to spoon hot ranch style beans over the bread then top with lettuce, tomato, onion and cheese. But it is also a great vehicle for chili or my recipe for Cowboy beans!!