Wednesday, April 4, 2012
Dinner tonight was Navajo tacos, a favorite recipe, that I haven't made since the move. It's basically tacos on Indian fry bread. I remember my first taste of fry bread many years ago when a student's parent of Native American descent made it for a cultural heritage day. How could you go wrong with fried dough? Yum! So I was glad to come across a fairly straightforward recipe for fry bread a few years ago. It's delicious plain, as a "shell" for taco fillings, or drizzled with honey, like a sopiapilla. What I am especially loving lately is that Munch is definitely eating like an older kid now. Her serving sizes are more consistent and easier to plan for and she can serve herself in the kitchen (so I can sit down at the table sooner AND stay there even when she wants seconds!)
Indian Fry Bread
3 1/2 c. flour (plus more for rolling dough)
2 tsp. salt
2 1/2 tsp. baking powder
1 1/4 c. warm water
Combine the dry ingredients in a bowl. Add the warm water and mix thoroughly to create a loose, sticky dough. Set dough aside to rest 10-15 minutes. With floured hands, knead the dough a few turns and set aside to rest a few more minutes. Heat about an inch of oil in a frying pan. Meanwhile, divide dough into 12 equal pieces and roll out on a floured board. Fry until golden on both sides and drain on a paper towel. Serve these right away! Makes 12 approx 6-inch dia. rounds.