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Frybread for Tacos or Dessert Recipe

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This recipe for Frybread for Tacos or Dessert is from The Keokuk County Hospital & Clinics , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 Cups all purpose flour
1 Tbsp baking powder
1/4 tsp. baking soda
1 tsp salt
1 Cup warm milk
1 1/2 Tbsp shortening
Cooking oil such as Canola or Vegetable, just enough to cover bottom of skillet about 1 inch
Directions:
Directions:
In a bowl mix dry ingredients together, then hand mix in shortening until incorporated throughout. Slowly add in warm milk, mixing with hands until all combined. Knead for 2 minutes until a slightly sticky ball forms. If it is too sticky add more flour in small amounts. The dough should be slightly sticky but not stick to your hands. Cover bowl with a towel and let rest 30 minutes.

Divide dough into 8 equal parts and flatten each part by hand or rolling pin, frybread discs should be approximately 6 inches diameter, they do not have to be perfect. Press indentation in the center of each disc with a finger to prevent puffing up in the center

Bring cooking oil to 350 - 375º. Cook each piece of frybread individually, cook each side until lightly browned turning only once. Drain on paper towels.

Top with your favorite taco toppings or they can be topped with honey, cinnamon, sugar, or powdered sugar while still warm.

 

 

 

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