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Fry Bread

Crispy, golden fry bread—also known as Navajo Tacos—is a versatile treat perfect for sweet or savory toppings. This easy, authentic recipe delivers light, fluffy, and irresistibly delicious fried dough!

Prep Time
20 mins
Cook Time
4 hrs 20 mins
Rest Time
10 mins
Total Time
4 hrs 35 mins
Servings: 8
Calories: 450 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Bean Topping
  • 2 cups dried pinto beans, rinsed and drained or 1 (16-ounce) can pinto beans, rinsed and drained)
  • water
  • 2-3 slices bacon, chopped and cooked
  • 1 pound ground beef, cooked and drained
Bread
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup Hot water, (130 degrees F)
  • Vegetable oil, for frying
Other Toppings
  • shredded lettuce, sour cream, chopped tomatoes, sliced avocados, shredded cheese

Instructions

    Cup of Yum
  1. Place rinsed dried beans in a slow cooker and cover with water. Cook on low for 4–5 hours, or until beans start to become tender.
  2. Add bacon pieces and ground beef to the slow cooker and continue to cook on low for an additional 1-2 hours, or until beans are fully tender. (To make the bean topping using canned beans, combine canned beans, cooked ground beef, and cooked bacon and cook in a slow cooker on low for 2 hours. Set aside.)
  3. Make the bread: Sift 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.
  4. While the dough is resting, preheat the oven to 200 degrees F. Fill a large saucepan with 1-2 inches of oil and heat over medium-high heat to about 350 degrees F.
  5. Break off golf ball–sized pieces of dough and roll into balls about 1½ inches wide.
  6. Using a pastry roller and working on a lightly floured surface, roll each dough ball into a thin circle 6-7 inches in diameter.
  7. 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.
  8. Spread beans over fry bread, top with any other desired toppings, and serve warm.

Notes

  • Perfect frying. Make sure your oil stays at a consistent temperature of about 350°F. If the temp is too low, the bread will be tough. If it is too hot, the outside will burn before the inside cooks through.Soak the beans. To lessen the amount of gas in the beans, soak dried beans in a large bowl of water for 8-12 hours (or overnight). Drain and rinse beans before use.Serving suggestions. We feel this fry bread is best served with beans, but for a sweeter version, you can also skip the savory toppings and serve it with powdered sugar and/or honey.
  • Make ahead. Mix up the dough and store in a resealable plastic bag for 1-2 days in the refrigerator or portion the dough into 3-inch balls and flash freeze.  When ready to fry, remove from the refrigerator or freezer and let the dough come to room temperature. Fry according to recipe instructions. 
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Nutrition Information

Serving 1g Calories 450kcal (23%) Carbohydrates 55g (18%) Protein 24g (48%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 44mg (15%) Sodium 374mg (16%) Potassium 1021mg (29%) Fiber 8g (32%) Sugar 1g (2%) Vitamin A 2IU (0%) Vitamin C 3mg (3%) Calcium 136mg (14%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 450

% Daily Value*

Serving 1g
Calories 450kcal 23%
Carbohydrates 55g 18%
Protein 24g 48%
Fat 14g 22%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 44mg 15%
Sodium 374mg 16%
Potassium 1021mg 22%
Fiber 8g 32%
Sugar 1g 2%
Vitamin A 2IU 0%
Vitamin C 3mg 3%
Calcium 136mg 14%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.