Indian Fry Bread – also known as Navajo Tacos, it’s a flat dough bread that’s fried until crispy perfection. Top them with savory taco ground meat mixture as an appetizer or lunch or simply with honey and butter as a sweet afternoon delight. Simply a fantastic meal accompaniment at any time of the day!
It’s no denying how I personally love fried snacks. From my childhood favorites Puff Puff and Chin Chin to these homemade Krispy Kreme Donuts and Bunuelos. They just complete my day!
So when I first tried these, what they also called as Indian Tacos, at my son’s best friend’s party, I knew I’ve got to make them ASAP. And lo and behold these crispy golden fry bread that could hold up with just about anything you want! In fact, I’ve eaten this several times and came to a point in which I ate it from breakfast to lunch and afternoon snack time to dinner.
Hey, don’t judge me! You’ll do the same thing once you’ve tried this. 😉
What is Fry Bread or Navajo Tacos?
If you’ve never tried this Indian Fry Bread or also called Navajo Tacos, now is the best time to try it (hello, game days!). These fry bread tacos are Native American bread with different variations (depending on the region and tribe) and commonly made with yeast, cornmeal, and a shortening. Our version today is the simpler form made with all-purpose flour, baking powder, sugar, warm water, and salt. It sure does make a good base for serving salsa, tomatoes, and lettuce or meat and beans (just the way I like it). My son loves his fry bread with some honey or chocolate syrup on top.
Can You Make Indian Fry Bread Ahead of Time?
Indian Fry Bread Tacos are one of those simple food that are best enjoyed when fresh off the pan. So I highly discouraged you from making it ahead of time, however, you can mix up the dough in advance and store in the fridge or freezer until ready to use.
To store in the fridge. Cover the dough ball in a plastic wrap (or the dough will harden) and store it in the fridge for 1-2 days.
To freeze the dough. This dough freezes well, too. In step #6, after tearing about 2-inch sized of dough balls, flash freeze the dough balls on a baking sheet lined with parchment paper. Place the balls 1/2 inch apart and freeze for 3-5 hours or until hard enough to touch. Then once frozen, transfer them into an airtight container, label, and freeze for up to 1 month. When ready to use, thaw the dough balls overnight in the fridge. Let it come to room temperature before rolling them out. Fry according to the directions in the recipe box below.
How to Reheat Indian Fry Bread
I’ve had success reheating these, though. To reheat these Fry Bread Tacos, wrap each fry bread with an aluminum foil and place in a 350F oven for 10-15 minutes or until heated through. Now you can throw in your favorite topping or just enjoy these quick bread as it is. It works every time!
Navajo Tacos Toppings
Aside from this delicious taco-seasoned (using my homemade Taco Seasoning) ground meat mixture topping, you can enjoy your fry bread with any of these toppings below:
- salsa, sour cream
- Tropical Guacamole
- cheese and lots of cheese
- green chili and cheese
- honey, chocolate syrup, jam or powdered sugar
- Shredded Chicken
- lettuce, cucumber, and tomatoes
- Chili
- Black Bean and Corn Salad
- Picadillo
- Pulled Pork
More Easy Fried Dough Recipes
- Sopapilla
- East African Chapati
- Puff Puff (Fried Dough)
- Bunuelos
- Easy Mandazi
- Doubles
- Buss up Shut Paratha Roti
How To Make Indian Fry Bread
In a large bowl, combine flour, baking powder, and sugar (if using). Add in water gradually, using hands to combine. The dough will be sticky. Cover the dough with plastic wrap (or the dough will harden) and put aside for 30 minutes while making the meat topping.
In a large saucepan, saute garlic and onion for 4-5 minutes on medium until fragrant. Add the ground beef and break into pieces with a spatula until browned. Add in taco seasoning followed by black beans, green chiles, and tomatoes. Saute for 3-4 minutes. Add broth and bring to a simmer, then lower heat to low-medium until broth is absorbed, about 10 minutes. Take off heat and set aside.
Meanwhile, drizzle olive oil over the dough. Take 2-inch sized pieces of dough and thin out with a rolling pin, as thin as you can get without tearing. Pour enough vegetable oil into a deep skillet, preferably a cast-iron skillet, and cover it with 2 inches of oil. Heat to oil 350 degrees F. Using one at a time, fry dough in the hot oil until slightly brown, then flip to brown the other side. Place on a plate covered with a paper towel to soak up excess oil. To serve, place one fried bread piece on a plate followed by at least ½ cup meat mixture. Additionally can be served with black olives, sliced lettuce, avocado, and a dollop of sour cream.
Indian Fry Bread - also known as Navajo Tacos, it's a flat dough bread that's fried until crispy perfection. Top them with savory taco ground meat mixture as an appetizer or lunch or simply with honey and butter as a sweet afternoon delight. Simply a fantastic meal accompaniment at any time of the day!
- 2 cups (250g) all-purpose flour
- 2 ½ teaspoons (10g) baking powder
- 1 teaspoon (4g) sugar (optional)
- ½ teaspoon (2.5g) salt
- 1 cup (237ml) warm water
- vegetable oil for frying
- 1 teaspoon (5g) minced garlic
- ½ cup (57.5g) onion , diced
- 1 pound (453.59g) ground beef , lean
- 1-1 ½ tablespoon (3g-4.5g) taco seasoning (Homemade here)
- 15 oz can black beans , rinsed and drained
- 4 oz diced green chiles , canned
- 1 ½ cup canned or fresh diced tomatoes
- ¾ cup (177.75ml) water or broth
- 1–2 sliced green onions (optional)
- shredded cheddar cheese
- sour cream
- sliced black olives
- lettuce
- avocado
-
In a large bowl, combine flour, baking powder, and sugar (if using) and salt. Add in water gradually, using hands to combine. The dough will be sticky.
-
Cover the dough with plastic wrap (or the dough will harden) and put aside for 30 minutes while making the meat topping.
-
In a large saucepan, saute garlic and onion for 4-5 minutes on medium until fragrant. Add the ground beef and break into pieces with a spatula until browned.
-
Add in taco seasoning followed by black beans, green chiles, and tomatoes. Saute for 3-4 minutes.
-
Add broth and bring to a simmer, then lower heat to low-medium until broth is absorbed, about 10 minutes. Take off heat and set aside.
-
Meanwhile, drizzle olive oil over the dough. Take 2-inch sized pieces of dough and thin out with a rolling pin, as thin as you can get without tearing. Pour enough vegetable oil into a deep skillet, preferably a cast-iron skillet, and cover it with 2 inches of oil. Heat to oil 350 degrees F.
-
Using one at a time, fry dough in the hot oil until slightly brown, then flip to brown the other side. Place on a plate covered with a paper towel to soak up excess oil.
-
To serve, place one fried bread piece on a plate followed by at least ½ cup meat mixture. Additionally can be served with black olives, sliced lettuce, avocado, and a dollop of sour cream.
- You can substitute taco seasoning for ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon oregano.
- Nutritional information is only meant for the fry bread.
- Keep your fried bread warm as you cook the rest by placing them in a 200F oven.
- These fry bread can be stored at room temperature wrapped loosely with plastic wrap for 1-2 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
In Trinidad it is called Fried Bake. I love eating it hot with or without cheese.