Top with butter, honey, or jam or make your own Navajo tacos for supper. You'll find you will want to use this more than bread!
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, folic acid), sugar, soybean oil, nonfat dry milk, salt, honey, whole eggs, datem, pregelatinized wheat starch, sodium stearol lactylate, calcium sulfate, enzyme monoglycerides, and ascorbic acid (vitamin C).
Contains: Wheat, milk, eggs and soy.
Directions: Combine 2 cups mix with 1 Tbsp instant yeast, blend. Add 3/4 cup warm water. Mix on low for 1 minute then on medium for 10-12 minutes. If dough appears unusually dry add water, a few drops at a time while mixing. Remove to an oiled bowl, cover and set aside in a warm place. Allow to rise for 15 minutes. Turn dough onto a floured surface and knead a few strokes. Divide into approx 6 small round balls and set aside, covered. Allow scones to rise for approximately 40 minutes, or until dough has doubled in size. Stretch or roll dough balls into elongated, thin bread sheets. Fry dough carefully in a shallow pan containing 1/2 inch of cooking oil, heated to approximately 325 degrees. Fry until golden brown on one side then using tongs, turn over and cook until done.
**Produced on equipment that also processes milk, soy, wheat, egg, and tree nuts products.