To protect our children's identity, I've changed my son's blog name to Jay, and our daughter to Em, so if you see me referring to other children over here, that's why. I have gone through 200+ previous posts and changed their names too. During my pregnancy one of my very best friends, Julia, had Derek and I over for dinner and she made these Navajo tacos. I had never had Indian fry bread before, or anything like it, and after my first bite, I was hooked. Fast forward six months later when we visited them in South Carolina a couple weeks ago, Julia asked if we had any dinner requests and I was all, "Um... maybe... do you think... could you make those Navajo tacos again... I was kind of telling Derek that I really hoped you would make those!" Basically, rude friend award goes to me, an most accommodating friend award goes to Julia. These things are delicious. When I made them last night, I didn't think Jay was going to like them so I gave him a normal taco shell instead of the fry bread, and then when he saw what Derek and I were eating ours on, he was pretty offended about the difference and spent the rest of dinner eating on Derek's lap. Ingredients: 3 cups all purpose flour 1/2 tsp salt 3 tsp baking powder 3/4 cups milk Water as needed to get the dough to come together Vegetable Shortening (crisco) Toppings (to taste): Ground beef seasoned with taco seasoning Diced tomatoes Shredded cheese Refried beans Lettuce Green onions Salsa Guacamole Directions: Stir together flour, baking powder, and salt in a medium bowl. Stir with a fork as you pour in the milk; keep stirring for a bit to get it to come together as much as possible. Add just enough water (about 1/4 to 1/2 cup) to get it to come together. Cover the bowl with a dish towel and let it sit for 35 to 45 minutes to rest. When you're ready to make the fry bread, heat about 1 to 2 inches shortening/lard in a large skillet over medium-high heat. Grab a plum-sized piece of dough (or larger if you want larger fry bread) and press it into a circle with your fingers: place it on a clean surface and begin pressing in the center and work your way out, stretching it as you go.When the circle is about 4 to 7 inches (however big you want it) carefully drape it into the skillet. Allow it to fry on one side until golden brown, about 1 minute, then carefully flip it to the other side using tongs. Fry it for another 30 to 45 seconds. Remove the fry bread to a paper towel-lined plate and allow it to drain while you fry the other pieces. Top as desired with toppings, and serve warm.