This simple Navajo Tacos recipe is super-easy because the dough doesn’t have to rise and pulls together in a few minutes. You can even get away with only putting a little oil in the bottom of a pan. And bonus – the chili pulls together in a few minutes. My kids totally love this stuff!
2 Tbl oil for frying (I like avocado oil because it has a high smoke point)
Optional Navajo Taco Toppings
Start the CHILI RECIPE and while it is cooking, make the FRY BREAD RECIPE
Top with your favorite optional toppings.
Combine all ingredients in a large pot
Heat on medium-high until the chili starts to simmer
Reduce heat to low, cover and simmer for 20 minutes (or longer)
Fry Bread Instructions
In a medium bowl, stir together the flour, baking powder, and salt.
Stir in milk, and mix until the dough comes together. The amount of milk is an approximation. Just add a little at a time until it comes together. With the einkorn, you will need a lot less milk, like maybe 1/4 cup less.
Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be anywhere from just coating the bottom of the pan to 1 1/2 inches deep.
Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.