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Navajo Taco Fry Bread

A warm and satisfying dish that combines crispy fry bread with a variety of delicious toppings, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Navajo
Calories: 320
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour For a gluten-free option, use a blend of almond flour and cornstarch.
  • 1 tablespoon baking powder Helps the bread rise.
  • 0.5 teaspoon salt Essential for flavor.
  • 1 cup warm water Adjust based on humidity.
  • 2 tablespoons vegetable oil (for dough) Ensures a tender texture.
  • 2 cups vegetable oil (for frying) Provides a crispy exterior.
Toppings
  • 1 can refried beans A hearty protein-packed topping.
  • 1 cup ground beef or shredded chicken Substitute with turkey or lentils for a lighter option.
  • 2 cups shredded lettuce Adds freshness.
  • 1 cup diced tomatoes Brings acidity to balance flavors.
  • 1 cup shredded cheese Choose your favorite type.
  • 1 cup salsa Enhances flavor.
  • 1 cup sour cream Adds creaminess.

Method
 

Preparation
  1. In a large bowl, combine 2 cups of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
  2. Gradually mix in 1 cup of warm water and 2 tablespoons of vegetable oil until the dough is soft and slightly sticky.
  3. Let the dough rest for about 10 minutes.
Cooking
  1. In a deep skillet, heat 2 cups of vegetable oil over medium heat until it reaches around 350°F (175°C).
  2. Divide the rested dough into 4 equal parts. Roll each piece into a ball, and then flatten it into a round disc about ½ inch thick.
  3. Carefully place the flattened dough into the hot oil. Fry for about 2-3 minutes on each side, or until golden brown.
  4. Remove and set on paper towels to drain excess oil.
Serving
  1. Top the fry bread with your choice of refried beans, ground beef or shredded chicken, and finish with lettuce, tomatoes, cheese, salsa, and sour cream.

Notes

For a taco night, involve everyone in choosing their toppings. Store unassembled components separately for freshness. Fry bread can be frozen for up to 3 months.