Sourdough

Sourdough Navajo Taco Bread (you could also make this into sweet dessert bread) makes 8-12

1/2 cup sourdough starter

1 C milk

2 1/2 C freshly ground flour if possible, I use kamut or spelt

Mix all ingredients the day before.

Cover with a cloth and let sit for 7-24 hours.

When you're ready, mix 1/4 tsp himalayan salt in. The dough will be a little sticky but the salt should mix in easily. Don't overwork it. Use the appropriate size frying pan, I use a cast iron. Heat the amount of coconut oil on medium-high heat that you feel appropriate for your pan to cook them evenly, 1/2-1 inch deep. While heating, start rolling your bread out into the sizes you choose. I use arrowroot on the counter so they don't stick. I make some smaller & some bigger for kids & adults. 

When your oil is heated, carefully put each rolled out dough in your pan.  They should bubble on the top. Cook 1-2 minutes on each side. 

I place the finished ones either on a cooling rack or a plate with a paper towel on it, and cover with foil. These are best served fresh. I grew up making frybread and when I first made this recipe, I thought there was no way they could be as good as what I grew up with. Well, they weren't, they were better. I tasted the first one coming out and couldn't stop eating it. I hope you love them as much as we do.

To serve....Chili, lettuce, onions, salsa, cheese, sour cream.

To make this bread sweet, add to the dough...

1 1/2 tsp ceylon cinnamon

2 TBS butter, coconut oil, or olive oil

add 2-3 maple syrup or honey with the salt right before cooking