Navajo Fry Bread

Navajo fry bread is a four-ingredient (non-yeast) bread that fries up crunchy and crispy on the outside while light, tasty, and tender on the inside. Customize it to make a savory dinner or a sweet dessert.

For dessert, sprinkle the fry bread with brown sugar and cinnamon straight out of the fryer, or better yet, dust with powdered sugar and drizzle with honey. For Navajo tacos, top with taco meat and fixings. Use all your favorite taco toppings like shredded cheese, tomatoes, black olives, scallions, pickled jalapenos, pickled red onions, and sour cream, and you have a match made in heaven.

Ingredients Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Oil for frying: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil.
• Ground beef: Please use ground beef with a little fat in it. Fat is what makes the beef juicy and flavorful.
• Taco seasoning: You can use store-bought or homemade taco seasoning for more flavor and gusto.
• Cheddar cheese: Use sharp cheddar cheese or a Mexican cheese blend.

How To Make Fry Bread

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

In a medium bowl, whisk flour, baking powder, and salt. Slowly stir in warm water with a fork and mix until the fry bread dough comes together. Cover with plastic wrap and let it rest for at least 1 – 2 hours. Pull off a piece a little smaller than a golf ball. Then pat it out like a mini pizza on a lightly floured surface. Fry the dough in hot oil until puffy.

How To Make Navajo Tacos

While you are making the bread, brown some ground beef. Add the taco seasoning and water. Simmer for five to ten minutes. Spoon the taco meat onto the warm bread. Top with shredded cheese, tomatoes, green onions, black olives, and sour cream. Serve it as soon as possible while everything is tasty and warm.

Preparation Tips

• Add just enough water for the dough to pull together, which is usually 1 cup; however, flour contains moisture, so it may be a tiny bit less.
• Stir just until the dough ingredients are combined. Over-mixing can make the fry bread tough.
• Fry one or two to begin with, so you have time to adjust the thickness if desired.
• Store leftovers in an airtight container at room temperature for up to 3 days. For best results, reheat in an air fryer. 

Recipe Variations For Fry Bread

• As soon as the fry bread comes out of the fryer, dust it with powdered sugar and serve it with fresh maple syrup or honey.
• When warm, top with a mixture of brown sugar and cinnamon. They are just as delicious as bakery doughnuts.
• Take your peanut butter and jelly sandwich to a new high. Just be sure to add the peanut butter first because it makes it easier to spread peanut butter on warm fry bread.
• Pile on steak or chicken fajitas for an original taste and filling meal.

More Taco Recipes

Navajo Indian Fry Bread Recipe

Navajo Indian Fry Bread batter is a four-ingredient bread that fries up crunchy and crispy on the outside while light, tasty, light, and tender on the inside. 

4.99 from 60 votes

Print Pin Rate

Course: dinner, dinner/beef, main meal, main meal beef

Cuisine: Native Indian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 463kcal

Author: Beth Pierce

Ingredients

Fry Bread

• 2 cups all purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup warm water
• vegetable oil for frying

 Tacos

• 1 lb ground beef
• 3 tablespoons taco seasoning
• ¾ cup water
• ⅔ cup shredded cheddar cheese
• ½ cup sliced tomatoes
• ¼ cup sliced black olives
• 1-2 sliced green onions
• sour cream
• lettuce optional
• avocado optional

Instructions

• In a medium bowl, whisk flour, baking powder, and salt.  Slowly stir in warm water with a fork.  Mix just until the dough comes together. Use only as much water as you need for the dough to come together. Cover with plastic wrap and let rest for 1 to 2 hours.
• Flour your hands and the working surface. Pull off a piece a little smaller than a golf ball. Roll into a ball, then pat it out to 1/8 to 1/4 inch thick.
• In a heavy pan, heat 1-2 inches of oil to 375 degrees. Fry until the bread is golden brown and puffs up, about 2-3 minutes. Flip halfway through to brown the other side. Remove to paper towels to drain.
• In a large skillet over medium heat, brown ground beef.  Drain any excess grease.  Add taco seasoning and water; simmer for 5-10 minutes. 
• Spoon on top of fry bread and sprinkle with cheddar cheese, tomatoes, black olives, and green onions. Top with sour cream and serve immediately.

Video

Native American Fry Bread batter is a four-ingredient (non-yeast) bread that fries up crunchy and crispy on the outside while light, tasty, and tender on the inside. It is so easy to whip up!

Notes

Store leftover fry bread in an airtight container at room temperature for up to 3 days. For best results, reheat in an air fryer at 350°F for 1-2 minutes or in the oven at 350°F wrapped loosely in aluminum foil for about 10 minutes. 

Nutrition

Calories: 463kcal | Carbohydrates: 37g | Protein: 21g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 699mg | Potassium: 459mg | Fiber: 4g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 4mg

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