When we were first married we lived in Davis County, Utah. They had a dick’s grocery store that sold scone dough! It was a staple at our house to have Navajo Tacos, in fact my friends still call and ask if we are having navajo tacos for dinner! We love them, but now that we don’t live by dick’s we make our own dough and you can’t tell the difference, EASY and YUMMY and it is something you always have in the cupboard!
Navajo tacos are often called fry bread, or fried scones that you can pile on the toppings. Even without the toppings, just fry them up and eat them with a little butter or jam.
I, however, prefer mine piled high and drizzled with sour cream and salsa!
The dough is simple enough, I bet you have all these ingredients in your house!
- 2 cups flour (or a little more)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- oil/shortening for frying
- Taco toppings (lettuce, tomatoes, cheese, onions, green onions, sour cream, avacodo, or whatever you have in the fridge)
- 1 can of chili
Stir together the flour, baking powder and salt. Add the milk and mix until the dough comes together. add flour if needed, should form a perfect ball with not being to sticky. Knead for about 5 minutes, until the dough is smooth, then let it rest for 5 minutes. I roll them out with a rolling pin or you can stretch it with your fingers until it's the size you want. You'll want it a little bit thinner in the middle so it doesn't puff too much. ( I roll mine really thin, thin with my finger put holes in the middle it frys better) Heat about 1/2 inch to 1 inch oil in a large skillet. Fry it in vegetable oil and turn on both sides. Fry until brown on each side. Let drain on paper towels. Top with taco toppings. Makes about 5-6.
For a dessert, use smaller pieces of dough and roll in cinnamon/sugar mixture right when they come off the stove, a yummy dessert!
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