Indian Frybread Tacos - flour

Method

• Begin by mixing the dry ingredients. Add in your hot water and begin to work the dough. It will come together quickly. Once the dough forms, work it on a lightly floured surface, kneading it for about ten minutes. This is your workout for the day. After kneading the dough for about ten minutes, place in a bowl, cover with plastic wrap, and let it sit at room temperature for approximately 15 minutes or so.
• Pull off the dough in 2 inch balls, then roll the balls out with a rolling pin until they are about 1/4 inch thick, shaped into rustic pizza shapes if you will.
• Heat the oil in a large skillet on medium to high heat, approximately 1-2 inches thick, then add one bread at a time. It should immediately puff up on you. Let it cook on one side for about 30 seconds, flip over, and cook for another 30 seconds. Remove and place on a sheet of paper towel to let any excess oil drain. Repeat with the remaining breads. This yields approximately ten frybreads.
• When you are ready, top each one with your favorite taco toppings. Mine included refried black beans, shredded lettuce, tomatoes, shredded Mexican cheeses, lime, and fresh cilantro.