Indian Fry Bread is a very fast method of making scones that I love to use when camping or in a hurry. It is a simple scratch recipe, using few ingredients and does not need to raise like buttermilk or yeast scones making it very convenient. This indian fry bread is perfect for a savory Navajo Taco. If you have more time and are looking for a sweet scone try Utah Buttermilk Scones
4-5 cups flour
2 tablespoons baking powder
2 teaspoons salt
1 cup milk
1 cup warm water
oil for frying
Navajo Taco Optional Toppings
ground beef (cooked and seasoned)
pinto beans (cooked and drained)
sliced green onions
Stir together 2-cups flour, baking powder and salt. Add water and milk, mix well. Stir in enough more flour to make a soft dough. Shape into a ball, cover and allow to rest while oil is heating (resting 20-30 minutes makes lighter Fry Bread, but I have immediately cooked it up with satisfactory results).
Heat 1-2 inches oil in deep skillet or Dutch oven to 355 degrees. With floured hands, pinch off a piece of dough, flatten and stretch into ⅛-¼ inch thickness. Dough may be shaped into plate size or 4-inch diameter portions. Gently place bread dough in hot oil and fry until golden, turn and fry opposite site. Drain on paper towels.
Serve warm and layer with Navajo Taco ingredients.
Why Use Milk?
The milk makes a more tender bread and the little bit of natural sugar in the milk helps the scone to brown.