From Our Recipe Box to Yours...Sorry I missed this on Friday...Try them on Monday instead.

Indian Fry Bread/ Indian Tacos


3 C. unbleached flour, sifted
1/2 C. dry powdered milk
1 T. baking powder
1/2 tsp. salt
1/2 C. warm water or milk
2 quarts oil for deep frying


Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil, 375 degrees. Pull off egg-sized balls of dough and quickly roll, pull, and pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long -handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Serve with honey, jelly, fine powdered sugar, or various meat toppings.


Hint:
The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and the lower the fat content.

We were at the Butler County Fair all this past week and Indian Fry Bread Tacos is a staple that I usually enjoy...Instead of buying one this year, we decided to make them at home. Easier than I thought and yummy yummy!! This is the actual recipe from the vendor I usually eat them at!!

DON'T FORGET THAT WE WILL BE CLOSED NEXT MONDAY, JULY 4TH IN HONOR OF THE HOLIDAY, BUT WILL RESUME REGULAR HOURS ON TUESDAY, JULY 5TH...