Exit 34 in North Bend, Washington. Just 30 minutes east of Seattle on I-90. 10 minutes away from Snoqualmie Falls & Snoqualmie Casino.

Indian Taco Dough Recipe

Tamara and I in the kitchen together sometime in the mid 1990s. Yes, those are overalls. I may or may not still wear them when I paint.

There are friends that last a life time. 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 is 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.

Mix together 2 packages of yeast (or five teaspoons), 1 1/2 cup of warm water (at about 110 degrees is just about perfection) and 1/2 cup of sugar.

Let mixture sit for about 15 minutes until bubbly like this picture.

Add three eggs, 1 1/2 teaspoon of salt, 1/2 cup of butter or shortening, and six cups of flour and continue mixing until dough is formed.

Let bowl sit in a warm place covered with a towel for one hour. About half way through the wait, pre-heat deep fryer filled with peanut oil to 350 degrees. A heavy-duty pan & cooking thermometer will work as well.

Form five-inch flat patties with the dough.

Two at a time, place into deep fryer & flip half way 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.

© Deanna Morauski 2009, 2010, 2011, 2012, 2013