Navajo Fry Bread

Navajo Fry Bread

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp active dry yeast

1/2 tsp salt

3/4 - 1 cup warm milk (110 degrees)

1 Tbsp butter or shortening, melted

Vegetable oil, for frying (sometimes I use half olive oil)

In a mixing bowl, whisk together flour, baking powder, yeast and salt.

Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

Stir until mixture comes together and forms a ball, dough should be slightly sticky and elastic so add an up to an additional 1/4 cup milk as needed.

Cover dough with plastic wrap and allow to rest 10 minutes.

Heat 1 inch of oil in a large cast iron skillet to 350 - 360 degrees over stove top.

Divide rested dough into 12 equal pieces.

Working with floured hands and one piece of dough at a time, roll dough out on a lightly floured surface into a 6 inch circle and gently drop into hot oil, and cook until golden brown 1-2 minutes per side (second side will cook faster).

Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco topping or for dessert, spread with honey