Indian Taco Dough Recipe
There are friends that last a lifetime. You know, the ones with whom you’ve made too many meals together to count. Those you love enough to go on vacation with. Those who when they say, “I’m praying for you today” really mean it. Those who love you in spite of your corny self.
Tamara is one of those friends for me. She’s a lifer. Way back before Tamara earned the name Twamra from our daughter, she taught me a recipe that I have never forgotten. Indian taco dough.
- 2 packages yeast (or 5 teaspoons)
- 1 1/2 warm water (110°F or lower)
- 3 eggs
- 1/2 cup sugar
- 1 teaspoons sea salt
- 1/2 cup unsalted butter, softened
- 6 cups flour
Mix together the yeast, warm water, and sugar.
Add eggs, salt, butter, and six cups of flour and continue mixing until the dough is formed.
Let the bowl sit in a warm place covered with a towel for one hour. About half way through the wait, preheat deep fryer filled with peanut oil to 350°F. A heavy-duty pan & cooking thermometer will work as well.
Form flat patties with the dough.
Two at a time, place into deep fryer & flip halfway through cooking to achieve golden brownness on both sides.
Yeah, like that (make sure they are done in the middle after the first run). While hot – for that is when they are the most heavenly – top with taco trimmings. It’s a fun change from the ordinary taco shell.
If you are in the mood for a treat, Twamra showed me another way to enjoy Indian bread. Are you ready for this? Honey butter.
Holy bun buns, these are delicious. Um, I’m not sure what that means either but it seems to fit the occasion.