| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Breads, Mexican | 8 | Servings | |
INGREDIENTS
| 1 | pk | Yeast |
| 6 | c | Flour Warm water |
| 3 | tb | Sugar |
| 2 1/2 | ts | Salt |
| 3 | tb | Shortening |
INSTRUCTIONS
Sprinkle yeast over flour in large bowl. Heat water (don't boil). Stir in sugar, salt, shortening. Let cool to lukewarm. With fork stir liquid mixture into flour. Knead well. Let rise 30 minutes. Pinch off a dough ball about the size of a lemon. Roll out thin. Fry in an 8-inch skillet in only enough fat to cover bottom of pan. Drain and salt lightly. Will serve 8. Leftovers can be reheated and enjoyed. Variation: The Navajo Taco is made by layering meat, beans, lettuce, tomatoes and cheese onto fry bread. Formatted by Joyce Burton, 8/27/96, from "License to Cook New Mexican Style" sent to me by my swap partner, AnitaB. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998
A Message from our Provider:
“No one can ignore Jesus forever”