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
