Name: Navajo Taco Fry Bread
Prep time: 20 min
Cook time: 10 min
Total time: PT-487499H53M30S
Cuisine: Native American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 3/4 cup warm water (plus more if needed); Oil or lard for frying; 1 lb cooked seasoned ground beef or 2 cups seasoned beans (black or pinto); 1 cup shredded lettuce; 1 cup diced tomatoes; 1 cup shredded cheddar or Monterey Jack cheese; 1/2 cup diced onions or scallions; 1/2 cup sour cream or plain yogurt; Salsa or hot sauce, to taste; Optional: sliced avocado, chopped cilantro, jalapeños

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I created this Navajo Taco Fry Bread recipe to bring the iconic, fluffy fry bread base together with hearty taco-style toppings—offering a satisfying, savory dish that’s rich, crispy, and deeply comforting.

Why You’ll Love This Recipe

I adore how the golden, pillowy fry bread serves as a perfect base for all my favorite taco toppings. The contrast between crisp bread and savory beans, cheese, and fresh toppings makes each bite flavorful and satisfying—a fusion of textures and tastes that feels both traditional and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fry bread:
- All-purpose flour
- Baking powder
- Salt
- Warm water (plus a bit more for consistency)
- Oil or lard for frying
For the taco toppings:
- Cooked seasoned ground beef or beans (black or pinto)
- Shredded lettuce
- Diced tomatoes
- Shredded cheddar or Monterey Jack cheese
- Diced onions or scallions
- Sour cream or plain yogurt
- Salsa or hot sauce
- Optional: sliced avocado, chopped cilantro, jalapeños

Directions

I prepare the fry bread dough by mixing flour, baking powder, and salt, then gradually adding warm water until a soft yet slightly sticky dough forms.
I let the dough rest for about 15–20 minutes under a damp cloth to relax.
I divide the dough into equal portions (about 6–8 pieces) and gently flatten each into a round disc approximately ½-inch thick.
I heat a skillet or deep pot with about 1-inch of oil to 350 °F (175 °C).
I carefully place each dough disc into the hot oil and fry for 1–2 minutes per side, until puffed and golden brown. I flip with tongs or a spatula to ensure even frying.
I transfer the fried bread to a rack or paper towel-lined plate to drain and cool slightly.
I top each warm piece of fry bread with seasoned beef or beans first.
I add shredded lettuce, diced tomato, shredded cheese, onions or scallions, and any fresh toppings I’m using.
I finish with dollops of sour cream or yogurt, a drizzle of salsa or hot sauce, and optional avocado or cilantro.

Servings And Timing

This recipe serves 4 to 6 people as a hearty main dish (1–2 fry breads per person).

Prep time: 15–20 minutes
Dough rest time: 15–20 minutes
Frying time: ~10 minutes for several pieces
Assembly time: 5 minutes
Total time: about 45 minutes to 1 hour

Variations

I swap ground beef for seasoned turkey, shredded chicken, or a plant-based meat for a lighter or vegetarian version.
I use black beans or pinto beans seasoned with cumin, chili, and garlic instead of meat.
I add toppings like pickled jalapeños, radishes, or cotija cheese for extra flavor.
I drizzle with chipotle mayo, avocado crema, or spicy ranch in place of sour cream.
I make these smaller for appetizer-style fry bread bites, just reduce dough size and fry for less time.

Storage/Reheating

Because fry bread is best fresh—crispy outside and soft inside—I don’t recommend storing assembled tacos. Instead, I store leftover cooked fry bread in a sealed container for 1 day, and lightly re-fry or reheat in a hot skillet or oven to restore texture before topping again.

Navajo Taco Fry Bread

FAQs

What Makes Fry Bread Different from Regular Flatbread?

I use baking powder in fry bread, which helps it puff and develop soft interior layers with a crisp, golden exterior when fried—unlike yeast-based flatbreads.

Can I Air Fry the Bread Instead of Frying in Oil?

Yes—I pat the dough lightly with oil and air fry at around 350 °F for about 8–10 minutes, flipping halfway until puffed and golden.

Is It Okay to Use Self-Rising Flour?

I can—for simplicity I sometimes use self-rising flour and reduce or omit added salt and baking powder—but I prefer controlling the rise with separate baking powder for consistent texture.

How Can I Make the Dish Gluten‑Free?

I sometimes use a gluten‑free flour blend and adjust hydration slightly; the texture changes, but the result is still delicious when shaped and fried carefully.

What’s Traditional to Serve with It?

Salsa, hot sauce, pickled vegetables, avocado slices, or citrus wedges all pair beautifully—or serve plain with butter, honey, or powdered sugar for a sweeter take.

Conclusion

I love making Navajo Taco Fry Bread when I want a meal that feels indulgent, communal, and flavorful. The soft, golden bread base combined with fresh taco toppings lets me enjoy a fusion of cultures and textures. It’s flexible, rich, and totally satisfying—perfect for weekends, gatherings, or just flavorful comfort anytime.