"Besides forming an utterly unique base for the Navajo Tacos or any taco fillings, you can serve this puffy, crunchy, chewy bread to dip in soups or stews, or dust with powdered sugar or cinnamon for a sweet snack."
½ cup milk
½ cup water
2 cups all-purpose flour, plus more for kneading
2 teaspoons baking powder
½ teaspoon kosher salt
vegetable oil for frying
In a small saucepan over medium-low heat, combine the milk and water, and heat until warm. In a medium-size bowl, combine the flour, baking powder, and salt. Stir in the warm milk mixture to make a dough.
Lightly dust the work surface with flour and place the dough on it. Knead the dough until it is soft, smooth, and no longer sticky. Do not over knead. Add more flour, as needed, if the dough is too wet. Transfer the dough back to the bowl and let it rest for 15 minutes.
Meanwhile, pour the oil into a large deep skillet to a depth of 1 inch. Heat the oil until a deep-fat thermometer registers 360°F, or the end of a wooden spoon sizzles when dipped into the hot oil. Divide the dough into six equal portions and roll each portion into a ball. Flatten each ball with the palm of your hand into a thin disk, about 6 inches in diameter.
Working in batches, fry the disks in the hot oil for 1–2 minutes per side until they puff up and turn golden brown. Transfer to paper towels to drain. Serve the fry bread hot or warm.