Indian Fry Bread

This flatbread is fried to crispy perfection, then topped with a savory 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!

Makes 9 flatbreads

Course Appetizer, Main Course

Cuisine American, Native American

Prep Time 20

Cook Time 4

Fridge Time 30

Total Time 54

Servings

Calories 333kcal

Author Imma

Ingredients

Fry Bread

2 cups (250g) all-purpose flour
2½ teaspoons (10g) baking powder
1 teaspoon (4g) sugar (optional)
½ teaspoon (2.5g) salt
1 cup (237ml) warm water
Vegetable oil, for frying

Meat Mixture

1 teaspoon (5g) garlic, minced
½ cup (57.5g) onion, diced
1 pound (450g) ground beef, lean
1-1½ tablespoon (3g-4.5g) taco seasoning
1 15-ounce can black beans, rinsed and drained
1 4-ounce can green chiles, diced
1½ cup tomatoes, diced (canned or fresh)
¾ cup (177.75ml) water or broth
1–2 green onions, sliced (optional)

Optional Toppings

Shredded cheddar cheese
Sour cream
Sliced black olives
Lettuce
Avocado

Instructions

In a large bowl, combine flour, baking powder, sugar (if using), and salt. Add the water gradually, using your 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 taco seasoning, then black beans, green chiles, and tomatoes. Saute for 3-4 minutes.
Add broth and bring to a simmer, then lower heat to medium-low and continue simmering until broth is absorbed (about 10 minutes). Take off heat and set aside.
Meanwhile, drizzle olive oil over the dough. Take a 2-inch piece and thin it out with a rolling pin, as thin as you can without tearing. Repeat with remaining dough.
Pour enough vegetable oil into a deep skillet, preferably cast-iron, to come up 2 inches. Heat to oil 350℉/177℃.
Fry the dough one at a time 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 and top with at least ½ cup of meat mixture. You can also add black olives, sliced lettuce, avocado, and a dollop of sour cream.

Notes

You can substitute taco seasoning for ½ teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon paprika, and ¼ teaspoon oregano.
Keep your fried bread warm as you cook the rest by placing them in a 200℉/90℃ oven.
You can store fry bread 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 the products used.

Nutrition