Navajo Fry Bread| Christy Rost
- 2 cups flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups milk, warmed
- Canola oil in a large skillet to a depth of ½ inch
In a large bowl, stir together flour, baking powder, and salt. Add milk and stir to form a soft dough. Knead the dough several times on a floured surface until it is smooth. Divide the dough in half and set the other half aside, covered.
Heat the oil over medium heat until it is hot. Shape the dough into a large, flat disc about ½-inch thick, and make a small hole in the center of the dough so the center fries evenly. Carefully place the dough in the hot oil and cook 2 to 4 minutes until the surface forms bubbles and the underside is golden brown. Carefully turn the dough over and cook 2 to 4 minutes more until the bread is cooked through and the underside is golden brown.
Remove the fry bread from the oil and drain it on paper towels. Keep warm until ready to assemble the Navajo Taco.