Homemade Navajo Taco (Indian Fry Bread) Recipe
If you have never made fry bread from scratch, you are missing out on something truly special, and it only takes four ingredients to get started.
This homemade Navajo taco recipe starts with a soft, slightly sticky dough that fries into golden, puffy rounds in about 20 seconds per side. Pile taco meat, beans, and your favorite toppings on top, and dinner is ready.
A Navajo taco is simply delicious fried bread used as the base for a taco. If you have ever eaten a tostada, you already understand the idea, but this version is better.
The bread is warm and crisp at the edges, tender in the middle, and sturdy enough to hold a generous scoop of chili beans and seasoned meat without falling apart.
It makes a fun change from traditional tortillas and a smart way to use the pantry staples you already have on hand.
Have you ever made something that looked impressive but took almost no effort at all? That is exactly what this recipe is.
I make a batch on Friday nights when the week has been long, and I love watching everyone build their own plate at the counter. I even love topping mine with chili instead of taco meat when I want something a little heartier. Told you it was quick and simple.
Here is a quick look at what you are working with:
| Detail | What to Expect |
|---|---|
| Servings | 12 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Method | Stovetop frying |
| Oil temperature | About 350 degrees F |
The dough comes together in one bowl. Add the flour, baking powder, and salt together in a medium bowl, then pour in the hot water and mix with your hands until a dough forms. The dough should be a little sticky, and that is exactly how it should feel. Cover the bowl and let the dough rest for 10 minutes.
While the dough rests, fill a medium skillet with 1 to 2 inches of oil and heat it over medium high heat until it reaches 350 degrees F. That short rest gives you just enough time to get the oil ready, so the two steps work together nicely.
After the rest, break off golf ball sized pieces of dough and roll them into balls. Using a floured surface, roll each ball into a circle 6 to 7 inches in diameter. A pastry roller or a regular rolling pin both work here, and a light dusting of flour keeps everything from sticking.
Working in batches, fry each dough piece in the hot oil until the dough is golden and puffs up, about 20 seconds. Flip it and fry the other side for 10 to 20 seconds more.
Set the fried bread on a paper towel lined plate to drain, and keep the finished pieces warm in the oven while you fry the rest. You will know the bread is done when it has puffed up and turned golden brown on both sides.
One quick note: a slightly sticky dough is a good sign. Do not add extra flour just because it feels tacky, or the fried bread will turn out dense instead of puffy.
To serve, spread beans and taco meat over the fry bread, top with any other toppings you like, and serve everything warm. Whether you go simple with lettuce and tomato or load it up with avocado and olives, this is the kind of dinner that gets everyone to the table fast.
Jump To
- 1. Homemade Navajo Taco (Indian Fry Bread) Recipe
- 2. Why You’ll Love This Recipe Navajo Taco (Indian Fry Bread)
- 3. Ingredients For Navajo Taco Fry Bread
- 4. How to Make Navajo Taco Fry Bread
- 5. What to Serve/Pair with Navajo Taco Fry Bread
- 6. Popular Substitutions & Additions
- 7. Storage & Leftovers
- 8. FAQs
- 9. Homemade Navajo Taco (Indian Fry Bread) Recipe
Why You’ll Love This Recipe Navajo Taco (Indian Fry Bread)
There are plenty of reasons this fry bread earns a regular spot in our dinner rotation. It is quick, it is forgiving, and it works with whatever toppings you happen to have in the fridge.
- It is a homemade alternative to store bought tortillas. Instead of reaching for a package, you make the base yourself with a few minutes of hands on work.
- It uses common pantry ingredients. Flour, baking powder, salt, and hot water are things most kitchens already have, plus oil for frying.
- It is crunchy and built for taco toppings. The fried bread holds up under beans, meat, and fresh vegetables without getting soggy right away.
- Picky eaters tend to enjoy it. Warm fried bread with familiar taco toppings is an easy sell, even for the family members who usually push things around the plate.
Ingredients For Navajo Taco Fry Bread
- 2 cups all purpose flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup hot water, about 130 degrees F
- Vegetable oil for frying
- Optional toppings: chili beans, taco meat, lettuce, tomato, avocado, and olives
The fry bread itself needs only the first five items. Everything after that is up to you, so build the plate your family actually wants to eat.
How to Make Navajo Taco Fry Bread
Once you see how straightforward the process is, you will want to make these again next week. Here is the whole method, step by step.
- Make the dough. Add the flour, baking powder, and salt together in a medium bowl. Add the hot water and mix with your hands until a dough forms. The dough should be a little sticky. Cover and let it rest for 10 minutes.
- Heat the oil. While the dough is resting, fill a medium skillet with 1 to 2 inches of oil and heat over medium high heat until it reaches 350 degrees F.
- Portion the dough. Break off golf ball sized pieces of dough and roll each one into a ball.
- Roll them flat. Using a floured surface, roll each ball into a circle 6 to 7 inches in diameter.
- Fry in batches. Fry each dough piece in the hot oil until the dough is golden and puffs up, about 20 seconds. Flip and fry the other side for 10 to 20 seconds more. Set on a paper towel lined plate to drain, and keep the fried bread warm in the oven while you fry the remaining pieces.
- Serve warm. Spread beans and taco meat over the fry bread, top with any other desired toppings, and serve warm.
A few small details make a real difference here. Keep the oil steady at 350 degrees F, because oil that is too cool leaves the bread greasy and oil that is too hot browns the outside before the middle cooks through.
Fry only a few pieces at a time so the temperature does not drop. And if you are feeding a crowd, hold the finished bread on a sheet pan in a warm oven so every plate gets hot bread at the same time.
What to Serve/Pair with Navajo Taco Fry Bread
This fry bread goes well with any of your favorite taco toppings, which makes it one of the most flexible dinners you can put together. I like to set out bowls of chili beans, taco meat, shredded lettuce, diced tomato, avocado, and olives and let everyone build their own.
If you want a variation that feels a little different, top the fry bread with chili instead of traditional taco meat. The chili soaks into the warm bread in the best way.
For sides, authentic Mexican rice and a copycat Chili’s skillet queso both round out the meal nicely. Add a simple green salad or a bowl of fresh salsa, and you have a spread that works for a casual family dinner or a weekend gathering with friends.
Popular Substitutions & Additions
The recipe calls for vegetable oil for frying, but olive oil can be used instead if that is what you have on hand. It adds a little extra flavor to the bread, and plenty of home cooks prefer it for that reason.
Just keep a closer eye on the temperature when you fry with olive oil. It heats up quickly, and if the oil gets too hot the bread can burn before it cooks through. Use a thermometer, adjust the heat as needed, and pull each piece as soon as it is golden and puffed.
On the topping side, there is plenty of room to play. Chili beans, taco meat, lettuce, tomato, avocado, and olives all work well, and you can add whatever else your family enjoys.
Storage & Leftovers
Indian fry bread tastes best fresh out of the oil. That first bite, still warm and crisp, is the whole point of making it at home. As it sits, the bread loses its crunch and the texture changes quite a bit.
Because of that, I do not recommend keeping leftovers. Instead, make a fresh batch when you want it again. The recipe is quick enough that a new round of fry bread is never a big project, and the results are far better than anything reheated.
If you want to plan ahead, the dough itself can be frozen. Wrap it tightly in plastic wrap, place it in an airtight container, and thaw it overnight in the fridge before you roll and fry. The fried bread is still best the day you cook it, so plan to fry everything fresh when you are ready to eat.
FAQs
What is the proper oil temperature for frying Indian fry bread?
Heat the oil to 350°F for the best results. This temperature allows the dough to puff up and turn golden brown quickly without absorbing excess oil. Use a deep-fry thermometer to maintain an accurate temperature throughout the frying process.
Why did my fry bread turn out doughy on the inside?
Fry bread becomes doughy when the oil is not hot enough or the dough is rolled too thick. Ensure the oil reaches 350°F and roll each piece to a 6 to 7 inch circle with even thickness. The bread is fully cooked when it puffs up and is golden brown on both sides.
Can I freeze the fry bread dough for later use?
Yes, you can freeze the uncooked dough. Wrap it tightly in plastic wrap and place it in an airtight container. When ready to use, let the dough thaw overnight in the refrigerator before rolling and frying.
What are the essential ingredients for homemade Navajo taco fry bread?
The key ingredients are 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 cup hot water, plus vegetable oil for frying. This simple, four-ingredient dough comes together quickly and creates a crispy, puffy base for your taco toppings.
Homemade Navajo Taco (Indian Fry Bread) Recipe
- Total Time: 30 min
- Yield: 12 1x
Description
Homemade Navajo Taco (Indian Fry Bread) Recipe If you have never made fry bread from scratch, you are missing out on something truly special, and it only takes four ingredients to get started. This homemade Navajo taco recipe starts with a soft, slightly sticky dough that fries into golden, puffy rounds in about 20 seconds per side.
Ingredients
Ingredients
2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 cup hot water
vegetable oil, for frying
Toppings: chili beans, taco meat, lettuce, tomato, avocado, olives
Instructions
Instructions
1-Add flour, baking powder, and salt together: Add flour, baking powder, and salt together in a medium bowl. Add hot water and mix with your hands until a dough forms (dough should be a little sticky). Cover and let rest for 10 minutes.
2-While the dough is resting, fill a: While the dough is resting, fill a medium skillet with 1-2 inches of oil and heat over medium high heat until it reaches 350 degrees.
3-Break off golf ball size pieces of: Break off golf ball size pieces of dough and roll into a ball.
4-Using a floured surface, roll each ball: Using a floured surface, roll each ball into a circle 6-7 inches in diameter.
5-Working in batches, fry each dough piece: Working in batches, fry each dough piece in hot oil until the dough is golden and puffs up, about 20 seconds, then flip and fry on the other side for 10-20 seconds more. Set on a paper towel-lined plate to drain. Keep the fried bread warm in the oven while frying the remaining pieces.
6-Spread beans and taco meat over fry: Spread beans and taco meat over fry bread, top with any other desired toppings, and serve warm.
- Prep Time: 10 min
- Cook Time: 20 min
- Method: stovetop
Keywords: Homemade Navajo Taco (Indian Fry Bread) Recipe