Indian Fry Bread (Navajo Tacos)

Rating: 4.2 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Best fry bread ever! Can be used as the base for Navajo Tacos, which are layered like tacos: fry bread, cheese, taco meat, cheese, onion, lettuce, tomatoes, etc. My kids also like it with honey or cinnamon and sugar.

By mudmom75

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Recipe Summary

prep:
10 mins
cook:
2 mins
additional:
15 mins
total:
27 mins
Servings:
6
Yield:
6 fry breads
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine flour, baking powder, and salt in a large bowl. Pour in milk; mix thoroughly. Pour in warm water gradually, kneading dough until soft but not sticky. Cover with plastic wrap and let dough rest, about 15 minutes.

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  • Pinch off egg-shaped balls of dough and place on a flat work surface. Roll out into 1/4-inch thick rounds. Make a small hole in the center of each round.

  • Melt shortening in a deep fryer or large saucepan. Working in batches, fry dough rounds in hot shortening until bubbly and golden, 1 to 2 minutes per side. Drain on paper towels.

Cook's Note:

Fry them in lard instead of shortening if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving:
838 calories; protein 6.8g; carbohydrates 48.6g; fat 69.1g; cholesterol 0.8mg; sodium 368.8mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

NWMama
Rating: 4 stars
11/23/2016
FABULOUS! Nice and fluffy excellent flavor easy technique. But the 1-1/2 cups water was too much! I was mixing it with my 5yo and ended up with about 1-1/4 cups water added when I realized this was not going as planned; I fixed my error by adding flour 1/4 cup at a time until it was dry enough to knead. I've seen other recipes with just water or just milk. This has just a slight sweetness from the lactose that was perfect for my fry bread PIZZA. (Move over tacos!!) Add pizza sauce and toppings like mozzarella spinach diced onions diced tomatoes and top with more mozzarella. Stick it in the microwave for 30 seconds to melt the cheese and cut into quarters or fold in half like a taco for hand-held gooey goodness. My picky 5yo hated it my adventurous 3yo loved it onions and all. Read More
Helpful
(2)

Most helpful critical review

thedailygourmet
Allstar
Rating: 3 stars
01/20/2017
This is a generous three stars because the ingredient ratios are off. The water was too much! I ended up having to add more flour and extra baking soda to adjust for the liquid. That said it was tender but not as tender as a yeast based fry bread. I served with taco seasoned ground turkey chili beans lettuce salsa cheese and sour cream. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
NWMama
Rating: 4 stars
11/22/2016
FABULOUS! Nice and fluffy excellent flavor easy technique. But the 1-1/2 cups water was too much! I was mixing it with my 5yo and ended up with about 1-1/4 cups water added when I realized this was not going as planned; I fixed my error by adding flour 1/4 cup at a time until it was dry enough to knead. I've seen other recipes with just water or just milk. This has just a slight sweetness from the lactose that was perfect for my fry bread PIZZA. (Move over tacos!!) Add pizza sauce and toppings like mozzarella spinach diced onions diced tomatoes and top with more mozzarella. Stick it in the microwave for 30 seconds to melt the cheese and cut into quarters or fold in half like a taco for hand-held gooey goodness. My picky 5yo hated it my adventurous 3yo loved it onions and all. Read More
Helpful
(2)
Ilse Fauset
Rating: 4 stars
08/11/2019
I made this with less than a cup of water. The rest time was about 20 minutes. Cooking the fry bread to a light brown gave me a tender product. It was great! Read More
Helpful
(1)
plates4u
Rating: 5 stars
04/25/2020
I made this recipe in hopes that I would get a result close to a fried bread from my country. I made half recipe being careful with the amount of water. My recommendation would be to add the water gradually. I used a lot less water than the recipe calls for and adjusted with a little bit of flour. Now, I also rolled it for a few minutes and let it rest overnight. It helped for a much relaxed dough that was easy to roll. To give it a touch of sweetness, I added about 1 tbsp of white sugar. Fried it in vegetable oil and that was it. It was just what I was looking for! PS I also recommend to warm up the milk a bit to bring it to the same temperature of the water to prevent a sudden shock of differing temperatures while mixing the liquids with the dry ingredients. WILL make it again! Read More
Helpful
(1)
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Annie Hashmi
Rating: 5 stars
08/01/2016
Yummy! Served this with cinnamon sugar after brushing with butter better than some of the elephant ear recipes I've tried. Read More
thedailygourmet
Allstar
Rating: 3 stars
01/20/2017
This is a generous three stars because the ingredient ratios are off. The water was too much! I ended up having to add more flour and extra baking soda to adjust for the liquid. That said it was tender but not as tender as a yeast based fry bread. I served with taco seasoned ground turkey chili beans lettuce salsa cheese and sour cream. Read More
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