Indian Taco #Recipe featured in Beneath a Navajo Moon

Frybread:

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
½ cup water
Additional ¼ cup flour for shaping
2 cups oil for frying
Makes four.

Indian Tacos:

Cook frybread
Beans of choice—chili, pinto
Ground beef or other meat cooked
shredded cheese
lettuce, tomato, onion
hot sauce, pickled jalapenos





Stir flour, baking powder and salt together. Combine milk and water in a separate cup.
Add wet ingredients to flour mix and mix well with a fork. Dough will be soft.
Coat your hands and work surface with flour.
Shape the dough into rectangular block and divide into 4 pieces.
Flatten each piece into a circle about ⅓” thick, saucer-sized.
Heat the oil to 350 degrees and fry one at a time, about 2 minutes on each side.
Serve with favorite taco toppings or fill with favorite breakfast omelet.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.