Indian Frybread Tacos

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.