Monday, April 22, 2013

Navajo Tacos

Navajo Tacos

*Serves 6

1 Cup hot water (110° F)
1 Tbsp. sugar
1 tsp. salt
4 Tbsp. nonfat dry milk
3 Tbsp. Gluten flour
1-1/4+ Cups white-wheat flour
1 Tbsp. active dry yeast
canola oil, for frying

3 Cups shredded lettuce
1 1/2 Cups shredded cheddar cheese
1 Cup sour cream
3 tomatoes, diced

In a stand mixer add hot water, sugar, salt, dry milk and gluten flour. Add 1-1/4 Cups white-wheat flour and place yeast on the very top. Turn on the mixer and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Divide into six pieces and roll them to a thickness of 1/4 inch with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. In a medium skillet, place a half inch of oil in bottom and heat on medium heat. When oil is hot, fry dough circles until golden brown. Add more oil as needed.

Serve fry bread warm, topped with generous amounts of chili, lettuce, cheese, sour cream, tomatoes, salsa, avocados, olives or another favorite topping.

Recipe Source: Adapted from byu magazine

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