Navajo Tacos, scones
Traditional Navajo Tacos use a flat bread dough but I find it easier to use a basic scone dough recipe and then serve scones with honey butter for dessert. (This evening we used the leftover honey butter from the previous night.)
In bread mixer, combine: 1 C hot water, 1T yeast, 2T sugar, 2 T oil, 1 t salt and enough flour (2-4 C) to make a soft dough. Mix, knead, let rise 15 minutes. Roll dough into small balls, flatten into saucer shapes. Fry in very hot oil, turning once until lightly browned on both sides. Drain. Top with taco meat, grated cheese, lettuce, diced tomatoes, olives, sour cream and salad dressing.
Very tasty meal but made the house and our clothes smell like hot oil.