Navajo Fry Bread Recipe
User Reviews
5
Navajo Fry Bread Recipe
Description
The Navajo Fry Bread Recipe starts by mixing dry ingredients of flour, baking powder, and salt, then adding hot milk and water to form a soft dough that rests briefly. The dough is divided and shaped into disks by pulling and stretching to about 6-7 inches in diameter, with a small hole in the center to prevent puffing up excessively during frying.
Frying in hot oil at 375°F crisps the outside while keeping the interior tender. The bread can be served sprinkled with cinnamon sugar as a sweet treat or topped with ground beef seasoned with chili powder, cumin, smoked paprika, red kidney beans, tomatoes, green chiles, and optional garnishes for Navajo tacos. This preparation highlights the bread's adaptability from sweet to savory applications.
The dough should rest after shaping and right before frying to achieve the best texture. Rolling out is optional, but stretching the dough gives a rustic feel. Small holes or slits in the bread help maintain even frying and prevent ballooning. The fry bread can be served warm immediately for the ideal texture.
Ingredients
For the Navajo Fry Bread Recipe:
- 2 cups all-purpose flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk hot
- 1/2 cup water hot
- neutral cooking oil for frying, generic cooking oil
For the Navajo Tacos:
- 1 pound ground beef
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 2 teaspoons chili powder
- 2 teaspoons cumin ground
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 15 ounces red kidney beans drained
- 14 ounces diced tomatoes
- 4 ounces green chiles chopped
Optional Taco Toppings:
- lettuce shredded
- Pico de Gallo
- cheese shredded
- black olive sliced
- cilantro chopped
- avocado slices
- sour cream
- lime wedges
Instructions
- For the Navajo Fry Bread: Mix the dry ingredients in a large bowl. Heat the milk and water together. once hot, slowly add in the hot liquid a little at a time, mixing with fingers until it forms a ball that pulls away from sides of the bowl.
- Add more flour or water as needed to form a dough that is not too sticky. Cover and let the dough rest for 10 minutes. Pour 1 inch of oil in a large skillet. Set a thermometer on the edge of the skillet and heat to 375 degrees F.
- Meanwhile, cut the dough into 10 equal pieces. Flatten the balls and gentle stretch out the edges while turning to form a 6-7 inch disks. The thinner the better. (You could also roll them out on a lightly floured board, but pulling the dough is more fun.) Roll them out all at once, so they have a little time to rest before they go in the fry. Restretch them right before placing in the oil if needed.
- Make a tiny hole in the middle of each disk, so the dough doesn't balloon up as it fries. Lay them out in a single layer so they don't stick together.
- Gently lay one dough disk in the hot oil pressing down with tongs so the oil goes over the top of the dough. Fry until golden brown around edges, then turn over and cook until the color matches, usually 20-30 seconds per side. Place on paper towels to drain. Repeat until all the dough disks are cooked. *For lighter more flexible fry bread fry quickly, but if you want them crunchy, fry a little longer per side to golden-brown.
- For the Navajo Tacos: Set a large skillet or saute pan over medium heat. Add the ground beef to the skillet. Break the meat into small pieces with a wooden spoon. Once it starts releasing its fat, add in the chopped onions, garlic, and all pieces. Continue cooking the meat until it is well browned. Then mix in the kidney beans, toamtoes, and green chiles. Simmer another 2-3 minutes. Then turn off the heat.
- Once the Indian Fry Bread and Taco Meat are ready, start building tacos. Scoop the taco meat onto the fry bread. Then top with shredded lettuce, pico de gallo, and any other topping you like. Serve warm.
Notes
- Dough should be stretched thin to produce a crisp yet tender fry bread.
- Make a small hole in the center of each dough disk to avoid excessive puffing during frying.
- The fry bread can be sprinkled with cinnamon sugar for a simple sweet snack.
- Use the fry bread as a base for Navajo Tacos by topping with seasoned beef, beans, and fresh garnishes.
- Fry bread is best served warm and fresh from the oil for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pieces
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 385kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 561mg | 23% |
| Potassium | 579mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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