Ready or Not #112: Indian Tacos

The first time my son fell in love with a specific type of food he was about four years old.  Suddenly there was nothing better in the entire world than fried chicken.  As he grew, he did continue to expand his taste for different foods and he is willing to try just about anything.  But if I ask him what his favorite food is today, it will be, without hesitation, Indian tacos.

You would think that as a good mother that I would cook them for him all of the time.  But I don’t.  He complains about it, but I tell him there is a reason that I taught him to read (so that he could read recipes and follow them) and that his hands aren’t broken and that he can make them.

I have made non-authentic Indian tacos by just using bread dough and frying it up. But if you want to eat authentic Indian tacos then you will want to try this recipe.

Indian Tacos (a.k.a. Navajo Fried Bread)

2 cups flour                                         4 Tablespoons butter, margarine or shortening
2 teaspoons baking powder          ½ – 2/3 cup water
½ teaspoon salt                                Canola or vegetable oil for frying


Mix the dry ingredients together and cut in the butter until mixture has the texture of cornmeal.  Slowly add water and mix until dough comes together.  Knead until dough is smooth.  Cover dough with a towel and let rest for about 10-15 minutes.  Cut dough into six equal balls and let rest for a few more minutes.  Flatten each ball into about five to six inches in diameter and make a long cut down the center of the circle with a very sharp knife (I don’t know why).  Using a large skillet (cast iron is best) fill it with about an inch of oil and fry one bread at a time in very hot oil (380-400 degrees).  Cook for about one minute on each side and drain on paper towels.  Keep bread wrapped and warm for serving.  Makes 6.

Okay, now that you know how to make it the right way, I’ll tell you how I really make it.  To be honest Trevor prefers it the “deep-fried-in-the-oil” way, and yes, it does taste good that way, but I’m trying to make things healthier around our house.  The way that I prepare it now is to use a butter substitute from a tub instead of the lard or butter and instead of deep frying it I just lightly oiled a pan and fried it that way.  It was still good and a lot healthier.  To make it even better (healthier and tastier) you could try it with wheat flour.

When you serve them, serve them hot with chili on top and drizzled with honey.  So very yummy!

My son may love Indian Tacos, but I don’t like to limit myself.  I love all flat breads.  It doesn’t matter if they are crispy, dense, soft, or tough.  I have been especially enamored with the pita bread so next week I am going to try a new recipe and see how well it works.  In the meantime enjoy your Indian taco.

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