Style of bread that has been a staple for the Indian Culture since the early 1800s or more. Handy bread makes a delicious base for the Navajo Taco, or a sweet bread dipped in cinnamon and sugar for that sweet tooth, and of course used to scoop up many many dishes of a variety with the touch of honey upon the fried bread to eat too. So make, cook, enjoy!! YUM
Stir together flour, baking powder, and fine salt in a medium bowl.
Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible.
Add just enough water (about 1/4 to 1/2 cup) to get it to come together.
Set bowl aside with a dish towel cover and let it sit for approximately 35 to 45 minutes to rest.
When you're ready to make the fried bread, heat about 1 to 2 inches shortening/lard <Crisco not oils> in a larger skillet (preferably a cast iron skillet) over a medium-high heat.
Grab a plum-sized piece of dough (or larger if you want larger fried breads, this recipe will make 6 larger)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.
When the circle of dough is about 4 to 7 inches based on your size preference, carefully drape it into the skillet of heated oil slowly.
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 on side 2.
Remove the fried bread to a paper towel-lined plate and allow it to drain while you fry the next prepared dough.
Serve Warm or cold as it is your preference.
This lovely recipe leaves your mind to imagination of what to use the Fried bread for, for example: taco toppings, cinnamon and sugar, honey eggs, hash browns, bacon and/or sausage...So outside of the taco which is known here in New Mexico as the Navajo Taco you can put on over or in the fried bread what tempts your taste buds to try. Bon appetite!! <3