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Fry Bread Tacos II
January 12, 2008

Five stars for the actual fry bread. I did make a few small changes. My mom learned how to make fry bread from a Navajo woman and she gave me a few suggestions. Add a little bit of fat to the actual dough to make the fry bread tender- I used about 1-2 tsp. olive oil (not authentic, but oh well). Also, instead of just a depression in the center, she always makes a small hole. This allows it to cook evenly. I fried in a mix of canola, olive, and coconut oil (ran out of canola). I made 6 fry breads out of this recipe (some smaller than others). I used my instant-read thermometer to measure the the temp of the oil. These turned out perfect, and so yummy! The topping was only 3 stars, at best- it's a little bit bland. Next time I would just make my own thick chili to top these with. I thought kneading the dough would be difficult, but it really wasn't. It was a little sticky, but I only added a couple pinches of extra flour and it handled just fine- turned into a nice, silky dough. I enjoyed making these! I ate too many, and I don't make fried foods often (harldy at all) so I'll probably wait a little until I make them again, but I really enjoyed them!

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