Fry Bread

This versatile bread, the base for Navajo tacos, can be topped with chili, taco filling, honey, or anything that sounds good! Because it's fried, the ingredient measurements don't need to be exact.  It'll taste good no matter what!  Once you've made it a few times you'll probably have the recipe memorized.  It's a simple way to make a meal feel special. Kids love to make the dough into different shapes.  The cooked rounds can be refrigerated and microwaved the next day but it's really best to serve these fresh.

Ingredients:

• 2 cups flour+about a cup extra
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 cup water
• Enough canola/vegetable oil to fill a large pot with a 1" layer

Instructions:

• Mix the dry ingredients together thoroughly to prevent baking powder clumps
• Mix in the wet ingredients.  Add more flour until a ball forms, sticky, but that you could pick up easily.  Let sit for at least five minutes covered by a towel in a warm spot. 
• Depending on your stove, now may be a good time to put the oil on the stove at medium or medium low to warm up.  It's warm enough when a wooden spoon handle inserted in the oil has some bubbles coming out from it.  It shouldn't have a ton of bubbles though--the fry bread will burn if the oil is too hot.
• Put the dough onto a floured, clean counter or cutting board spread with flour.  Half the ball and then continue to half each resulting ball until you have 8 pieces or until each piece is about the size of a golf ball.  It's ok to add in more flour as needed to make the dough workable.
• Flatten a ball until it is thin but doesn't break.  If the dough gets a hole, squish it together to make it whole again.  Again, it's ok to use more flour as needed.
• Put the raw tortilla in the oil.  It will puff up considerably.  Cook until the edges are golden. Flip and cook until the other side is golden.  The first tortilla or two will be very light, the last one will look too dark, as the oil fills with flour.  Take the fry bread out and lay on a cooling rack lined with paper towels.
• While one tortilla cooks, shape the next ball of dough.  
• Serve as soon as all the fry bread is cooked.

Makes about 8 servings, one round apiece.