Easy Navajo Fry Bread Recipe – This bubbly bread is a wonderful sweet or savory snack! Or to do the ultimate Indian tacos!
Navajo Fry Bread
It starts in summer and continues into autumn. At every festival, fair and carnival you will find bubbly golden delicious fried dough topped with all kinds of delicious toppings. (At least where I grew up in Oklahoma.)
And long lines of guests eagerly await their turn to get their hands and mouths. You can almost taste it.
But who wants to wait in long lines at the fair? You can make your own easy Navajo Fry Bread recipe at home.
All you really need is a few ingredients and something to sauté.
What ingredients do you need
For the Navajo Bread Recipe:
- All-purpose flour
- baking powder
- salt
- Hot milk
- Hot water
- Oil for frying
For the Navajo tacos:
- Minced meat
- Chopped onions
- Chopped garlic
- Chili powder
- ground cumin
- salt
- Smoked peppers
- Drained red kidney beans
- Diced tomatoes
- Chopped green chiles
Easy dough recipe for Indian fry bread
Easy Navajo Fry Bread is made from a very simple batter. I bet you already have everything it takes to make it happen.
You don’t have to worry about deep-frying either. No deep fryer or gallons of oil is required for this recipe. You can make Easy Indian Fry Bread in a pan with as little as an inch of oil or less.
- Mix Put the dry ingredients together in a large bowl.
- heat Milk and water together. Then slowly gradually add the hot liquid mixture to the dry ingredients, mixing with your fingers until a ball forms that loosens from the edge of the bowl. If necessary, add more flour to the dough if it is still too sticky.
- cover Wrap the dough with plastic wrap and let it rest for 10 minutes.
- then heat your oil up to 375 degrees F.
- In the meantime, cut the dough in 10 balls of equal size. Then flatten it and slowly pull the edges (or roll out the dough) until it becomes a 6 to 7 inch slice (the thinner the better). Make sure all 10 slices can rest before frying.
- Do one tiny hole in the middle of each slice so that the dough does not puff up when frying. Lay them out in a single layer so they don’t stick together.
- Carefully place a sheet of dough in the hot oil and press down with a pair of tongs so that the oil runs over the dough. roast meat until the edges are golden brown, then flip and cook until the color matches, usually 20-30 seconds per side. Drain on paper towels.
That brings back memories of mom who experimented with canned biscuits, and a Fry-Daddy, all the kids waiting to burn their mouths on the sizzling confectionery … even though Frybread is so much better in taste and texture from the ground up than canned fried biscuits.
Versatile Indian fry bread
Navajo Fry Bread is extremely versatile. It can be prepared for any meal from breakfast to dinner, snacks and desserts.
Top with cinnamon sugar, honey, butter, fruit, eggs, cheese and more. Our Navajo Fry Bread is so easy and inexpensive to make that you’ll want to try many different toppings!
Use it instead of bread or tortillas for a change. You can also try making it gluten-free or whole grains.
Indian tacos for victory!
But it’s best to use this fried bread to make traditional Southwestern Navajo tacos at home.
- Make a quick, chunky taco meat with beans and green chillies.
- Then spoon over the Indian flatbread and top with shredded lettuce, pico de gallo, sliced black olives and sour cream.
If you’re really short on time, you can make simple Navajo Fry Bread using pre-made batter like frozen buns or pizza dough. Follow the thaw instructions on the package.
But homemade dough tastes best!
Optional Navajo taco toppings
There are many ingredient options to top up your tacos with, just like the taco shops in the Southwest …
- shredded lettuce
- Pico de Gallo
- diced red onion
- grated cheese
- sliced black olives
- chopped coriander
- Avocado slices
- sour cream
- Quark
- hot queso dip
- Lime wedges
frequently asked Questions
How long do they last?
Of course, they taste best right out of the box, but Navajo bread can be stored at room temperature for a day or two. Once fried, they lose their structural quality pretty quickly, so you may need to reheat them in the oven.
Can i freeze this recipe?
You can freeze the batter for this recipe, but it will take a little extra work to do. Place the separated balls of dough on a tray lined with parchment paper or wax paper, about 5 cm apart. Place the sheet in the freezer until the outside of the batter freezes firmly. Then take them out and separately wrap them in plastic wrap and store them in a sturdy freezer bag.
If you want to use the batter, put the batter balls in the refrigerator the night before and unpack them while they are still cold. Let them come to room temperature before deep-frying, then roll them out or drag them into the disc shape. Then continue with the recipe as described.
Can i use an Airfryer?
Yes you can. Spray the air fryer with nonstick cooking spray and cook them individually in a hot air fryer at 375 to 400 degrees F for just a few minutes at a time.
How do I make them the sweet cinnamon way?
Enjoy the fried bread as it is sprinkled with cinnamon sugar. Mix 2 tablespoons of sugar with 1 teaspoon of ground cinnamon. Then sprinkle over the hot fried bread!
What kind of oil can I use?
Peanut or vegetable oil is ideal as an oil, but shortening, lard or other types of oil can also be used. Make sure you are using an oil that is suitable for high heat cooking.
Other great Indian recipes
Navajo Fry Bread Recipe (Indian Tacos)
Easy Navajo Fry Bread Recipe and Tacos – Fizzy flatbreads to enjoy like that, use tacos and wraps, or sprinkle with cinnamon sugar for simple desserts!
Servings: 10 Pieces
For the Navajo Fry Bread recipe:
Optional taco toppings:
- shredded lettuce
- Pico de Gallo
- grated cheese
- sliced black olives
- chopped coriander
- Avocado slices
- sour cream
- Lime wedges
For the Navajo Fry Bread: Mix the dry ingredients in a large bowl. Heat milk and water together. Once it’s hot, slowly add the hot liquid one at a time, mixing with your fingers until a ball forms that loosens from the sides of the bowl.
- Add more flour or water as needed until you get a batter that isn’t too sticky. Cover and let the dough rest for 10 minutes. Pour 1 inch of oil into a large pan. Place a thermometer on the edge of the pan and heat it to 375 degrees F.
In the meantime, cut the dough into 10 equal pieces. Press the balls flat and gently stretch the edges as they twist to form 6-7 inch slices. The thinner the better. (You could also roll them out on a lightly floured board, but pulling the batter is more fun.) Roll them out all at once so they have a little time to rest before going into the pan. If necessary, pull them back just before soaking them in the oil.
Make a small hole in the center of each slice to prevent the batter from puffing up while frying. Lay them out in a single layer so they don’t stick together.
Carefully place a sheet of dough in the hot oil and press down with a pair of tongs so that the oil runs over the dough. Fry the edges until golden brown, then flip and cook until the color matches, usually 20-30 seconds per side. Place on kitchen paper to drain. Repeat until all the dough slices are cooked. * For easier, more flexible frying, fry the bread quickly, but if you want it crispy fry a little longer on each side until golden brown.
For the Navajo tacos: Set a large pan or skillet over medium heat. Put the minced meat in the pan. Break the meat into small pieces with a wooden spoon. Once it starts shedding its fat, add the chopped onion, garlic, and any pieces. Continue cooking the meat until it is well browned. Then mix in the kidney beans, tomatoes and green chillies. Let simmer for another 2-3 minutes. Then turn off the heat.
Once the Indian Fry Bread and Taco Meat are ready, it’s time to start making tacos. Place the taco meat on the bread. Then top with shredded lettuce, pico de gallo and any other topping. Serve warm.
Enjoy the fried bread as it is sprinkled with cinnamon sugar. Mix 2 tablespoons of sugar with 1 teaspoon of ground cinnamon. Then sprinkle over the hot bread!
Portion: 1Taco, Calories: 385kcal, Carbohydrates: 33G, Protein: fifteenG, Fat: 10G, Saturated fatty acids: 4thG, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 4thG, Trans fats: 1G, Cholesterol: 33mg, Sodium: 561mg, Potassium: 579mg, Fiber: 5G, Sugar: 2G, Vitamin A: 303IE, Vitamin C: 9mg, Calcium: 115mg, Iron: 4thmg
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