Navajo Tacos are an easy and cheap dinner idea. Basically it's a scone or fry bread topped with chili, cheese, lettuce, tomatoes (in season), sour cream, and salsa. My hubby served a church mission on the Navajo Indian Reservation. A little Navajo grandma took a liking to him, and gave him her family recipe. Thought I'd share it. The trick to light fluffy fry bread is to let the dough rest for as long as possible. I like to whip a batch up before church and let it sit while we are gone ( I have let it set for up to four hours before). This recipe makes quite a few, but my family gobbles them up as fast as I can fry them!
6 cups all purpose flour (or 4 cups all purpose flour and 1 3/4 cups whole wheat flour)
1 tablespoon baking powder
1 teaspoon salt
2/3 cup milk
2 - 2 1/4 cups water
Combine dry ingredients. Whisk together milk and water. Add to dry ingredients and mix together until a soft dough forms ( it will be sticky). Place in a greased bowl. Cover bowl and let rest for at least a half an hour. Pinch balls of dough the size of golf balls and stretch out flat. Fry in two inches of hot oil (if you strain the cooled oil through a mesh strainer and refrigerate, you can reuse it a second time) until light brown; turn over and fry the other side. Serve as a Navajo Taco or with jam or honey.