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.

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

Cuisine Native Indian

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Prep Time 20

Cook Time 15

Total Time 35

Servings

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