Indian Fry Bread:
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon powdered milk
- 1 teaspoon baking powder
- 1/2 cup water
- Oil for frying
Indian Taco Toppings:
- 1 pound lean ground meat
- 1 cup diced onion
- 1 head shredded lettuce
- 3 diced tomatoes
- 2 cups shredded cheese
- 1 (3-ounce) can green chiles, diced and drained
- black olives (optional)
- Sour cream (optional)
Directions:
- Sift together the flour, salt, powdered milk, and baking powder into a large bowl. Add all of the water to the flour mixture and mix well.
- Do NOT knead it. Kneading will make for a heavy bread.
- Cut the dough into four (4) pieces. Using your floured hands, shape each piece into a disk of about 6 inches in diameter.
- Heat the oil to 350 degrees F. It should be about 1-inch deep in a large cast-iron skillet or other large heavy pot.
- Gently place each disc into the oil, being careful not to splash the hot oil. Carefully flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked fry bread on a paper towel to absorb excess oil.
- The bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.
Indian Taco Instructions:
- In a large frying pan, over medium-high heat, brown ground meat, and onions until cooked; remove from heat.
- Place cooked bread, cupped side up, on separate plates. Layer cooked ground meat, lettuce, tomatoes, cheese, and green chile peppers on top of each Fry Bread. Top with black olives and sour cream, if desired, and either roll up or serve open-faced with a fork.
- Makes 4 servings.
Different ways to eat and serve Indian Fry Bread:
- Eat them as they come out of the fryer
- Mix softened butter and honey together and spread it on top
- Sprinkle with a cinnamon-sugar mixture
- Sift powdered sugar on top
- Make the famous Indian Taco and top with your favorite taco ingredients
