Get ready for a crunchy, fluffy, utterly irresistible treat: Indian Fry Bread (Navajo Tacos). This dish takes humble pantry staples and turns them into the star of your table, whether you serve it as savory Navajo tacos loaded with spiced meat, beans, and all your favorite toppings, or just warm with honey for a sweet finish. There’s something downright magical about that golden, puffy bread—the chewy, pillowy texture and toasty flavor are hard to beat. If you’ve never experienced the joy of homemade Indian Fry Bread (Navajo Tacos), you’re in for a delicious adventure with every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients for Indian Fry Bread (Navajo Tacos) is refreshingly straightforward, yet every element brings something special to the table: structure, lift, flavor, or that irresistible golden color. Here’s what you’ll need and why it matters!
- All-purpose flour: The sturdy backbone of the dough, giving fry bread its signature structure and chewy bite.
- Baking powder: This is your leavening hero—what makes the bread puff into those light, airy pockets when it hits the hot oil.
- Salt: Just a touch brings out the dough’s natural flavors and balances the richness of the fry.
- Warm water: Helps the dough come together and activates the baking powder for the perfect rise.
- Vegetable oil (plus more for frying): Adds tenderness to the dough and, of course, gives you that golden, perfectly crisp crust.
- Ground beef or turkey (for topping): Taco-style protein makes each Navajo taco hearty and satisfying.
- Taco seasoning: Shortcut to big, punchy flavor in every bite—feel free to choose your favorite blend.
- Pinto or black beans: For extra creaminess and plant power, lightly mashed or left whole.
- Shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, sliced jalapeños (toppings): Classic finishing touches that add crunch, freshness, and color to the Indian Fry Bread (Navajo Tacos).
How to Make Indian Fry Bread (Navajo Tacos)
Step 1: Prepare the Dough
Start by whisking together your flour, baking powder, and salt in a large bowl. This helps distribute the baking powder evenly, so every bite of Indian Fry Bread (Navajo Tacos) turns out light and airy. Add warm water and vegetable oil, then mix with a spoon or your hands until the dough just comes together—it should feel soft but not too sticky.
Step 2: Knead and Rest
Turn the dough out onto a lightly floured surface and knead for about 3 to 4 minutes. You’re looking for a smooth, elastic texture that springs back when pressed. Once it’s ready, cover the dough with a clean dish towel and let it rest for 30 minutes. This little nap helps the dough relax, making it easier to shape—and trust me, it’s worth the wait for super-tender fry bread!
Step 3: Shape the Rounds
Divide your dough into 6 even pieces, then roll each one into a ball. Flatten the balls into discs about 6 inches wide and a quarter-inch thick. This size keeps them sturdy enough to hold all those glorious Navajo taco toppings, but still light and airy in the middle.
Step 4: Fry the Bread
Pour about an inch of oil into your skillet or heavy pan and heat it to 350°F. (If you don’t have a thermometer, flick a tiny piece of dough in—the oil should bubble around it immediately.) Fry each round separately for 1 to 2 minutes per side, until they’re gloriously puffed and golden brown. Set them aside on a paper towel-lined plate, keeping them warm in a low oven until ready to serve.
Step 5: Prepare the Toppings
Brown your ground meat in a skillet, breaking it up as it cooks. Stir in the taco seasoning and drained beans, then simmer everything together according to your seasoning packet. This mixture becomes the hearty, flavorful base for each Indian Fry Bread (Navajo Tacos).
Step 6: Assemble and Serve
Now comes the fun part! Pile the warm fry bread with your meat and bean mixture, then go wild with all your favorite toppings: crisp lettuce, juicy tomatoes, mountains of cheese, a dollop of sour cream, fresh salsa, and a few jalapeño slices if you like a kick. Every bite of Indian Fry Bread (Navajo Tacos) is a downright party.
How to Serve Indian Fry Bread (Navajo Tacos)
Garnishes
The beauty of Indian Fry Bread (Navajo Tacos) is in the build-your-own experience. Offer bowls of vibrant garnishes like shredded lettuce, diced tomatoes, sharp cheddar, sour cream, salsa, jalapeños, and even fresh cilantro or avocado if you’re feeling fancy. Each person can top theirs just how they like, making every plate unique.
Side Dishes
If you’re planning a meal around Indian Fry Bread (Navajo Tacos), a simple side of Mexican rice, fresh corn, or a chunky summer salad is the perfect complement. The bread itself is hearty, so keep your sides light and refreshing to round out the meal.
Creative Ways to Present
Try stacking smaller fry bread rounds into mini tacos for a party platter, or cut larger pieces into triangles for dipping into salsa or queso. You can also go sweet by sprinkling the hot bread with powdered sugar, cinnamon sugar, or a drizzle of honey for an irresistible dessert version.
Make Ahead and Storage
Storing Leftovers
Store any leftover Indian Fry Bread (Navajo Tacos) in an airtight container at room temperature for up to two days. They’ll lose a little crispness but will remain soft and delicious, perfect for reheating or even enjoying cold for a snack.
Freezing
If you want to make fry bread ahead, let the rounds cool completely, then wrap each one tightly in plastic wrap or foil and stack in a freezer-safe bag. They freeze beautifully for up to two months—just pull out what you need and reheat as directed below.
Reheating
To bring leftover Indian Fry Bread (Navajo Tacos) back to crispy, fluffy life, pop them in a 350°F oven for 8–10 minutes, or reheat in a dry skillet over medium heat for a couple of minutes per side. Avoid microwaving, as it can make the bread soggy.
FAQs
Can I use whole wheat flour instead of all-purpose?
You can swap some of the all-purpose for whole wheat flour if you’d like a heartier, nuttier bread, but I recommend keeping at least half white flour to maintain the classic light and fluffy texture of Indian Fry Bread (Navajo Tacos).
What oil is best for frying?
Any neutral, high-heat oil such as vegetable, canola, or peanut oil works great for Indian Fry Bread (Navajo Tacos). Just make sure to use plenty so the bread can puff and crisp evenly.
Is Indian Fry Bread (Navajo Tacos) vegetarian?
Absolutely! Just skip the meat topping and load up with beans, cheese, fresh veggies, and your favorite plant-based options for a hearty vegetarian version.
Can I make the dough ahead of time?
Definitely—prepare the dough a few hours in advance, cover, and refrigerate. Just let it come to room temperature and knead briefly before shaping and frying.
Why did my fry bread turn out tough or dense?
Typically, this happens if the dough is overmixed or not allowed to rest. Be gentle, let it rest for the full 30 minutes, and your Indian Fry Bread (Navajo Tacos) will be fluffy and light every time.
Final Thoughts
There’s nothing quite like the comfort and fun of sharing Indian Fry Bread (Navajo Tacos) at your table—whether you keep it traditional, pile it high with taco fixings, or go the sweet route. Give this recipe a try and make it your own; you’ll be hooked on that golden, happy crunch from the very first bite!
Print
Indian Fry Bread (Navajo Tacos) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (including resting time)
- Yield: 6 fry breads
- Category: Main Course or Appetizer
- Method: Frying
- Cuisine: Native American
- Diet: Non-Vegetarian
Description
Learn how to make delicious Indian Fry Bread, a traditional Native American dish commonly used as the base for Navajo Tacos. This recipe yields light and crispy fry bread that pairs perfectly with savory taco toppings.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup warm water
- 2 tbsp vegetable oil
For Navajo taco toppings (optional):
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 (15 oz) can pinto or black beans (drained)
- shredded lettuce
- diced tomatoes
- shredded cheese
- sour cream
- salsa
- sliced jalapeños
Instructions
- Prepare Dough: In a large bowl, whisk together flour, baking powder, and salt. Add warm water and oil, mix until a dough forms. Knead on a floured surface for 3–4 minutes until smooth. Let rest for 30 minutes.
- Shape and Fry: Divide dough into 6 pieces. Roll each into a 6-inch disc. Fry in oil for 1–2 minutes per side until golden. Drain on paper towels.
- Assemble Tacos: Cook ground meat, add taco seasoning, beans, then top fry bread with meat, lettuce, tomatoes, cheese, sour cream, and other toppings.
Notes
- Fry bread can be enjoyed sweet with powdered sugar or honey.
- Keep fry bread warm in the oven until serving.
- Avoid overcrowding the pan when frying for even cooking.
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