Navajo Tacos

Scones:*
2 ½ cups warm water
1 ½ Tbsp. yeast
¼ cup sugar
1 ½ Tbsp. salt
¼ cup oil
6 cups flour (approx)

In a large bowl, combine water, yeast and sugar. Let sit for 5 minutes. Add remaining ingredients except flour and mix. Slowly add flour (all flour may not be used) until dough is no longer wet and sticky.

Rise 1 hour. Break into egg size pieces and flatten. Deep fry.

Serve with suggested toppings: canned chili con carne, shredded cheese, lettuce, tomatoes, sour cream, salsa, avocado, corn, cilantro, etc.

*There is enough dough to make scones for dessert as well! Top with honey butter, Nutella, Magleby’s syrup, powdered sugar, ice cream, etc.