Wednesday, June 11, 2008

Navajo Fry Bread (Scones)

2 ½ c flour

¼ c dry powdered milk

1 t salt

1 T baking powder

1 – 1 ½ c warm water

Stir dry ingredients. Add water. Let rest 10 minutes. Break off pieces of dough & flatten & stretch thin. Fry on a hot griddle or in a frying pan with a small amount of oil.

Top with:

taco toppings (pictured above)

sprinkle with cinnamon sugar




chili and cheese

cool whip and fresh fruit

etc... the topping options are limitless :)

** For a faster and easier (but not quite as tasty) variation, just thaw some Rhoades dinner rolls and then roll them out on a floured surface.

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