Friday, September 3, 2010

Julie's Wonder Dough!

While at a girls night out at the ranch last winter, Julie and Erin made Navajo Tacos that were to die for! Not only were they delish, they made them in no time flat! When they went into the kitchen to prepare dinner, I figured it would be 2 hours before we ate. We were eating in 30 minutes. They'd made Indian Frybread or Scones from scratch. I call them donuts without sugar. VERY TASTY. This is one of the most versatile things you'll ever cook and so so simple! A must try recipe!

1 Tbsp. dry yeast
1 Tbsp. Sugar
1 cup warm water
1 tsp. salt
2 1/2 cups flour
2 Tbsp. olive or vegetable oil

Mix the yeast and sugar in warm water until bubbly and fluffy. (Let it sit for five minutes.) Add salt, oil and flour. Stir 20 times with a fork. Let rise about fifteen minutes.

For pizza: Bake 20-25 minutes at 450 degrees. Use all the dough to make one large pizza or split in half for a thinner crust. *For crispy crust, roll out in corn meal. (Yummy.)

Roll out dough, cut and twist into strips. Coat with garlic butter and/or cheese. Bake 20 minutes or until golden.

Fry bread/scones

Stretch or roll dough out flat and fry in hot oil (375 degrees) until golden.
For Navajo Tacos: Serve all the toppings along with the fry bread and let your guest add what they'd like. Choose from:
Browned ground beef with onions, peppers and taco seasoning mix
Refried beans, pinto beans, chili
shredded cheddar cheese
any of your favorite taco toppings
top with salsa and ranch dressing!
Serve the scones for breakfast with a choice of toppings:
Jams and Jellies
Honey Butter
Powdered sugar
cinnamon sugar
A powdered sugar glaze
fresh fruit and whipping cream

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