This frybread is the real deal - made with flour, salt, water, and baking powder. Of course it's amazing with honey but this Navajo taco recipe uses the frybread as a base for beans and pork with chile sauce, topped with lettuces, tomatoes, and cheese. One of Arizona's most famous dishes, it was voted the state dish in 1995.
Add flour, salt, and baking powder to a medium bowl. Stir to combine. Now add the water, a bit at a time while stirring. Gather into a dough with your hands, squeezing a bit to disperse the flour.
Place a slightly damp cloth or plastic wrap over the bowl. Rest for 1-2 hours.
Divide the dough into 8 equal portions. Flour a work surface and roll until 1/4" thick (or shape with your hands). Keep the dough covered to prevent if from drying out.
Pour vegetable oil into a skillet so that the depth is about 1 1/2". Warm over medium heat. Tear off a tiny piece of dough to test the temperature. It's ready when the dough bubbles right away (350°F).
Gently lay a piece of dough in the hot oil and rotate it with tongs when it's golden and puffy. Cook the other side for a couple minutes, just until golden brown. Set on a tray lined with paper towels to drain excess oil.
Top with honey and powdered sugar (elephant ears) or serve as a Navajo taco (see notes).
Navajo Taco: Top with any of these or all of them...beans, cheese, lettuce, tomato, salsa, meat, sour creamBarbecued Pork with New Mexico Chiles:Season 1 pound pork (country ribs or pork shoulder) generously with kosher salt and black pepper. Prepare a fire and smoke the pork for at least 5 hours.Chile Sauce:Toast 3 New Mexico red chile peppers in a hot skillet for 10 seconds. Blend with 2 cups water, 1/4 tsp salt, and 1 minced clove garlic. Pour the sauce into a baking dish. Add the barbecued pork and warm in the oven (275 degrees F) for 1 hour (or longer if you want a softer texture).Re-warming or Make Ahead:You can make the frybread a few hours ahead and then reheat them in the oven for a minute at 275 degrees F.