Navajo Fry Bread

This makes delicious Fry Bread, and is equally yummy when used for Navajo Tacos, or topped with honey butter like a scone. Either way, they're delicious!

Navajo Fry Bread

vegetable oil for frying
4-5 cups all-purpose flour
3 TBSP. baking powder
1-2 tsp. salt
2 1/2 cups warm milk

In a dutch oven or deep skillet, heat 3-4 inches of oil to about 350* F.
In a mixer with a dough hook, combine 4 cups of flour, baking powder, salt and milk; mix together. Add enough remaining flour so that the dough pulls away from the sides of the mixing bowl (you can mix this by hand, it's just easier with a mixer, that's all). Turn dough out onto lightly floured surface. Cut off generous golf ball sized portions of dough, and with either your hands or a rolling pin, flatten them into rounds about 1/4" to 1/8"-inch thick (you can make them as thick or as thin as you like). Place them 1-2 at a time in the hot, preheated oil to cook. When one side is lightly golden, turn and let cook on the other side until it's the same. Drain on paper towels or tea towels. Serve hot.
This makes a lot.
Navajo Tacos: Top each fry bread with seasoned ground beef, shredded lettuce, diced tomatoes, salsa, guacamole, shredded cheese, black beans, black olives, etc...
Scones: top hot fry bread with butter, honey, jam, cinnamon sugar, maple frosting, etc...