2008/02/02 Lunch: Navajo tacos

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Today was bread-baking day. Usually when I bake bread, I try to time it so that we can have warm bread either for lunch or dinner. I didn't have any lunch meat to make sandwiches, but I did have ground beef in the freezer, so I decided to make Navajo fry bread with some of the dough. I had never done it before so I consulted a few websites to double-check my method. Instead of deep-frying, I shallow-fried them in about 1/4" or less of oil. I served the fry breads with taco fixings, and the fry bread was definitely a winner. The girls ate their tacos better than they eat tacos made on tortillas, and both Frugaldad and I thought it was fabulous. Despite the fact that the dough was about 2/3 whole wheat, they were still delicious. Often whole-wheat bread products aren't as tender or tasty as their white counterparts, but as fry bread, the whole wheat dough was definitely usable. The fry bread is almost as much work as tortillas, but will make it into our regular menu rotation.