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Indian Fry Bread

Indian Fry Bread

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!
Course Appetizers, Main, Party food
Cuisine American
Keyword flatbread, fry bread, indian fry bread
Prep Time 20 minutes
Cook Time 4 minutes
Fridge Time 30 minutes
Total Time 54 minutes
Servings 9 fry breads
Calories 104kcal
Author Imma


Fry Bread

  • 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

Meat Mixture

  • 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)

Optional Toppings

  • 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.


  1. You can substitute taco seasoning for ½  teaspoon chili powder, ½ teaspoon  cumin, ½ teaspoon paprika, ¼ teaspoon oregano.
  2. Nutritional information is only meant for the fry bread.
  3. Keep your fried bread warm as you cook the rest by placing them in a 200F oven.
  4. These fry bread can be stored at room temperature wrapped loosely with plastic wrap for 1-2 days.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1fry bread | Calories: 104kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Calcium: 52mg | Iron: 1mg