3 cups All-purpose Flour
1/2 teaspoon Salt
3 teaspoons Baking Powder (slightly Rounded Teaspoons)
3/4 cups Milk
Water As Needed To Get Dough To Come Together
Vegetable Shortening Or Lard For Frying
1 lb. ground sirloin. I prepped my in the skillet with ground cumin, garam masala, salt, and pepper. Just keep seasoning until you're happy with it.
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.
Directions for the Mexican Street Corn
Preheat oven to 325. Cover the corn in olive oil, add salt and pepper, and roast in your oven for about 35-40 minutes. Take out and add light mayo (heavy if you like), sprinkle with chili powder, cilantro, and a wedge of lime juice. This time I took the corn off the cob and used a good bit of goat cheese in it as well. Super creamy.