- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp active dry yeast
- 1/2 tsp salt
- 3/4 – 1 cup warm milk (110 degrees)
- 1 Tbsp butter or shortening, melted
- Canola oil, for frying
- In a mixing bowl, whisk together the flour, baking powder, yeast and salt. Add the melted butter or shortening to warm milk and mix well. Add 3/4 cup of the milk mixture to the dry mixture and stir together until it comes together and forms a ball. The dough should be slightly sticky and elastic so you can add what is needed from the remaining 1/4 cup milk of the milk mixture to get the right consistency.
- Cover the dough and allow to rest 10 minutes.
- While the dough rests, heat up 1 inch of oil in a large skillet to 350 – 360 degrees.
- Once the dough has rested, divide it into 12 equal pieces.
- On a lightly floured surface roll the dough out one piece a time, rolling each into a 6 inch circle
- Fry them one at a time in the hot oil. Allow to cook until golden brown, about 1 or so minutes per side.
- Remove from oil and drain onto a plate or baking sheet lined with paper towels. Serve warm with Navajo Taco toppings or with butter and honey.