Native American Fry Bread

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! For dessert, sprinkle with brown sugar and cinnamon straight out of the fryer, or better yet, dust with powdered sugar, drizzle with honey, or for a savory dish, top with taco meat and fixings for Fry Bread Tacos.

Do you like tacos? We absolutely love them around here. As my daughter says, “I have never met a taco that I did not love.”  We also love Fry Bread. Honestly, who wouldn’t adore a piece of slightly puffy bread that is crispy and crunchy on the outside and tender and airy on the inside? Now combine the best of both worlds, and you have Navajo tacos. Top that fry bread with taco-seasoned ground beef and all your favorite taco toppings like shredded cheese, tomatoes, black olives, scallions, and sour cream, and you have a match made in heaven.

It is best while still warm. However, I have reheated it in the microwave for my husband many times with pretty darn good results. Just about fifteen seconds is all it needs. Then top it with all the rest of the goodies and enjoy!

How do you make Fry Bread?

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. This is a sticky dough, so you will need to flour your hands and the working surface. Pull off a piece a little smaller than a golf ball. Roll it into a ball as best you can, then pat it out like a mini pizza on a lightly floured surface. You can also roll them out with a rolling pin. They should be about 1/8 to 1/4 inch thick. Don’t worry if they are not all round or the exact same size.

In a heavy pan, heat 1-2 inches of oil to 375 degrees. Add the pieces of dough to the hot oil and fry until it is golden brown and puffs up. Then turn and fry the other side until golden brown. Roll and fry as you go that way, if you want them thinner or thicker, you can adjust accordingly. Remove to paper towels to drain and to cool enough to handle. Keep the fried bread in the oven on low as you fry the rest of the dough.

How do you 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 as soon as possible while everything is tasty and warm.

Recipe Variations for fry bread

• As soon as the fry bread comes out of the fryer, dust them 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 a bakery doughnut.
• 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 chicken or steak fajitas for an original taste and filling meal.

Recipe notes and helpful 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.
• Cover and let rest for at least one hour.
• Flour your hands and the working surface.
• Roll the dough into balls and then pat out to 1/8 to 1/4 inch thick.
• Fry one or two, to begin with, so you have time to adjust the thickness if desired.
• Store leftover fry bread in an airtight container at room temperature for up to 3 days. For best results, reheat in an air fryer. 

This super easy Fry Bread is scrumptious, simple, and easy on the pocketbook. Fry up a batch this morning and sprinkle with cinnamon and brown sugar while still warm. So delicious! Not a huge sweet breakfast fan? Well, then make a batch of fry bread this evening and cook up some super flavorful Tacos!

More Taco Recipes

Crock Pot Chicken Tacos

Honemade Taco Seasoning

Ground Beef Tacos

Salmon Tacos

Taco Stuffed Shells

Doritos Taco Salad

Native American Fry Bread Recipe

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.   For dessert, sprinkle with brown sugar and cinnamon straight out of the fryer, or better yet, dust with powdered sugar, drizzle with honey, or for a savory dish, top with taco meat and fixings for Fry Bread Tacos.

5 from 54 votes

Print Pin Rate

Course: main meal

Cuisine: Native Indian

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Servings: 6

Calories: 463kcal

Author: Beth Pierce

Ingredients

Fry Bread

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

 Tacos

• 1 lb ground beef
• 3 tablespoons taco seasoning
• 3/4 cup water
• 2/3 cup shredded cheddar cheese
• 1/2 cup sliced tomatoes
• 1/4 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 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.

Notes

• 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.
• Cover and let rest for at least one hour.
• Flour your hands and the working surface.
• Roll the dough into balls and then pat out to 1/8 to 1/4 inch thick.
• Fry one or two, to begin with, so you have time to adjust the thickness if desired.
• Store leftover fry bread in an airtight container at room temperature for up to 3 days. For best results, reheat in an air fryer.

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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