Hey y'all! If you love bold flavors, crispy textures, and a dish that's as fun to make as it is to eat, this Navajo Taco Fry Bread recipe is the comfort food you've been craving. Each bite combines a crispy, golden exterior with a soft, pillowy interior, topped with hearty chili and all your favorite fixings. Perfect for family dinners, casual get-togethers, or whenever you're in the mood for something seriously satisfying. Let's get cooking!
Why You'll Love This Navajo Taco Fry Bread
- Features a crispy outside and chewy inside for unbeatable texture.
- Perfect for both main courses and party appetizers.
- Customizable with endless toppings and variations.
- Simple pantry ingredients make it easy and budget-friendly.
- Ready in under 40 minutes, it's a quick weeknight winner.
Ingredients for Classic Navajo Taco Fry Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 cup whole milk (or water for dairy-free option)
- Vegetable oil, for frying (about 2 cups)
- Taco toppings: 2 cups prepared chili (beef or vegetarian), shredded lettuce, diced tomato, shredded cheddar cheese, sour cream, and sliced green onions
How to Make Navajo Taco Fry Bread
Step 1: Mix the Fry Bread Dough
In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the milk, stirring until a shaggy dough forms. Turn the dough onto a floured surface and knead gently for 2 minutes until smooth and elastic.
Step 2: Shape the Fry Bread
Divide the dough into 4 equal pieces. Roll each piece into a ball, then flatten with your hands or a rolling pin to about 6 inches in diameter and ¼ inch thick. Don’t worry if they’re not perfectly round—rustic shapes are part of the charm!
Step 3: Fry the Bread
Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry one piece of dough at a time for 2-3 minutes per side, or until puffed and golden brown. Transfer to a paper towel-lined plate to drain.
Step 4: Assemble the Navajo Taco
Top each piece of fry bread with a generous scoop of warmed chili. Add lettuce, tomato, cheese, sour cream, and green onions. Serve immediately and enjoy!
Notes for Perfect Navajo Taco Fry Bread
- Keep the oil at a steady 350°F for even browning; a deep-fry thermometer is handy for this (learn more about frying techniques).
- Don’t overwork the dough to keep the fry bread light and fluffy.
- Try using bread flour for an even chewier texture!
Navajo Taco Fry Bread Variations
- Sweet Navajo Fry Bread: Skip the savory toppings and dust hot fry bread with cinnamon sugar or drizzle with honey for a delightful dessert.
- Vegetarian Navajo Taco: Use vegetarian chili or black beans, and top with grilled veggies.
- Spicy Southwest: Add jalapeño slices, spicy salsa, and pepper jack cheese for a fiery kick.
Required Equipment for Navajo Taco Fry Bread
- Large mixing bowl
- Rolling pin (optional)
- Deep skillet or Dutch oven
- Slotted spoon or tongs
- Thermometer (for oil temperature)
- Paper towels
Storing Navajo Taco Fry Bread
Store leftover fry bread in an airtight container at room temperature for up to 2 days. To reheat, warm in a dry skillet over medium heat for 1-2 minutes per side. Fried bread can also be frozen for up to 2 months; thaw and reheat in the oven at 350°F for best results.
Navajo Taco Fry Bread Pairings & Serving Ideas
- Serve with a crisp green salad and a side of guacamole.
- Pair with a tangy lime agua fresca or homemade lemonade (see this lemonade recipe).
- Round out the meal with fresh fruit or a simple corn salsa.
Pro Tips for Authentic Navajo Taco Fry Bread
- Use fresh baking powder for the best rise and fluffiness.
- Let the dough rest for 10 minutes after mixing to relax the gluten—this makes shaping easier.
- Monitor your oil temperature carefully to avoid greasy bread; this frying guide from Food Network can help.
Navajo Taco Fry Bread FAQ
- Can I make Navajo taco fry bread ahead of time?
- Yes! Fry bread can be made in advance and reheated in a dry skillet or oven until warm and crispy.
- Is there a gluten-free version of Navajo fry bread?
- Absolutely—use a 1:1 gluten-free flour blend in place of the wheat flour for similar results.
- What oil is best for frying the fry bread?
- Use a neutral, high smoke point oil such as vegetable, canola, or peanut oil.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 large tacos
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup warm water
- Vegetable oil, for frying
- 1 pound ground beef
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 tablespoon taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- Sour cream and salsa, for serving
Instructions
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1In a large bowl, combine flour, baking powder, and salt. Gradually add warm water, mixing until a soft dough forms.
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2Divide dough into 4 equal pieces. Flatten each piece into a round disc about ½ inch thick.
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3Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat. Fry each dough disc for 2-3 minutes per side, or until golden brown. Drain on paper towels.
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4In a separate skillet, cook ground beef over medium heat until browned. Drain excess fat. Stir in taco seasoning and pinto beans; cook for 2-3 minutes until heated through.
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5Top each fry bread with beef and bean mixture, then add cheese, lettuce, tomatoes, and your favorite toppings such as sour cream and salsa. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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