introduction
This recipe makes warm, soft Indian fry bread topped like a Navajo taco. The bread is simple to make with flour, baking powder, salt, and hot water. If you like simple, hearty meals, you may also enjoy easy chicken crock pot recipes.
why make this recipe
You can make this at home with few ingredients. It cooks fast and fills the kitchen with a nice smell. Kids and guests like the warm fried bread with beans, meat, and fresh toppings.
how to make Homemade Navajo Taco (Indian Fry Bread)
Make the dough, let it rest, then fry small rounds until they puff and turn golden. Work in batches so the oil keeps hot. For a sweet dessert after, try almond nut cake recipe.
Ingredients :
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup hot water
- vegetable oil for frying
- Toppings: chili beans, taco meat, lettuce, tomato, avocado, olives
Directions :
- Add flour, baking powder, and salt together in a medium bowl. Add hot water and mix with your hands until a dough forms (dough should be a little sticky). Cover and let rest for 10 minutes.
- While the dough is resting, fill a medium skillet with 1-2 inches of oil and heat over medium high heat until it reaches 350 degrees.
- Break off golf ball size pieces of dough and roll into a ball.
- Using a floured surface, roll each ball into a circle 6-7 inches in diameter.
- Working in batches, fry each dough piece in hot oil until the dough is golden and puffs up, about 20 seconds, then flip and fry on the other side for 10–20 seconds more. Set on a paper towel-lined plate to drain. Keep the fried bread warm in the oven while frying the remaining pieces.
- Spread beans and taco meat over fry bread, top with any other desired toppings, and serve warm.
how to serve Homemade Navajo Taco (Indian Fry Bread)
Place one fried bread on a plate. Spoon chili beans and taco meat on top. Add lettuce, tomato, avocado, and olives. Serve warm on its own or with sides. You can also serve it with a simple stir fry like beef stir fry with snow peas and mushrooms for a fuller meal.
how to store Homemade Navajo Taco (Indian Fry Bread)
Store cooled fried bread in an airtight container at room temperature for up to 1 day. For longer storage, freeze in a sealed bag up to 1 month. Reheat in a 350°F oven until warm, about 5–8 minutes, to keep it crisp outside and soft inside. Store toppings separately in the fridge.
tips to make Homemade Navajo Taco (Indian Fry Bread)
- Use hot water so the dough comes together quickly.
- Keep the oil at the right temperature (about 350°F) so the bread puffs and cooks fast.
- Don’t overcrowd the pan; fry in small batches.
- If dough sticks, dust your surface lightly with flour.
- Keep fried bread warm in a low oven (200°F) while you finish frying.
variation (if any)
- Add a teaspoon of sugar to the dough for a slightly sweet fry bread.
- Make smaller rounds for hand pies or larger ones to share.
- Top with cheese, sour cream, or salsa for different flavors.
- Use ground turkey or shredded chicken instead of taco meat.
FAQs
Q: Can I bake the fry bread instead of frying?
A: Fry bread is best fried for the classic texture. Baking will give a different, denser result.
Q: Can I make the dough ahead of time?
A: You can mix the dough and chill it for a few hours or overnight. Let it come to room temperature before shaping and frying.
Q: Is this recipe spicy?
A: The bread itself is not spicy. Add spicy toppings or chili for heat.
Q: How do I know oil is hot enough?
A: Use a thermometer to reach 350°F. Or drop a small bit of dough; it should sizzle and rise quickly.
Conclusion
For another take and more tips on Navajo Tacos and Indian fry bread, see Navajo Tacos (Indian Fry Bread) – House of Nash Eats.
Homemade Navajo Taco
Ingredients
Method
- In a medium bowl, combine the flour, baking powder, and salt.
- Add the hot water and mix with your hands until a dough forms (it should be a little sticky).
- Cover the dough and let it rest for 10 minutes.
- While the dough is resting, fill a skillet with 1-2 inches of oil and heat over medium-high heat until it reaches 350°F.
- Break off golf ball-sized pieces of dough and roll them into balls.
- On a floured surface, roll each ball into a circle 6-7 inches in diameter.
- Fry each piece of dough in the hot oil until golden and puffed, about 20 seconds, then flip and fry the other side for 10-20 seconds more.
- Set the fried bread on a paper towel-lined plate to drain and keep warm in the oven while frying the remaining pieces.
- Place one piece of fried bread on a plate.
- Spoon chili beans and taco meat on top.
- Add desired toppings like lettuce, tomato, avocado, and olives.
- Serve warm on its own or with sides.