Authentic Indian Fry Bread is a beloved tradition in the Western United States. Serve it up savory as Navajo Tacos or go the sweet side and serve it up with a little honey butter and powdered sugar.
This recipe comes from my Aunt who lived among a local Indian tribe for many, many years. I have fond memories of visiting as a child and enjoying the culture. My Aunt learned to make Indian Fry Bread from friends in the Goshute tribe and passed the recipe to me several years ago. Fry bread goes by many names around these parts, including Indian Fry Bread, Navajo Fry Bread, Navajo Tacos, and Scones. Yes, I realize that the word “scone” means something completely different everywhere else in the world, but around here, scones are fry bread. There’s even a whole chain restaurant devoted to it called Sconecutter.
The dough for this is quite simple, requiring very few ingredients. Don’t underestimate how delicious it is based on the simplicity. This fry bread is delicious! It is most frequently served as either Navajo Tacos, with all your favorite taco ingredients, or as a dessert. My favorite way to enjoy it as a dessert is to lather on some honey butter and dust it with powdered sugar. Yum!
When it comes to Navajo Tacos, traditional toppings include beans, meat, chopped lettuce, tomatoes, olives, shredded cheese, and sour cream. A lot of people use ground beef cooked up with a little taco seasoning. My favorite way to serve it up is with some shredded beef or shredded pork. It’s always awesome to add on some diced avocado.
Watch the video below where I walk you through every step of the recipe, just like a cooking show! While you are at it, you should go subscribe to my YouTube Channel where I have a collection of hundreds of videos just like this. Binge watch central!
Authentic Indian Fry Bread
- 4 cups flour
- 1 teaspoons salt
- 1 ½ tablespoons baking powder
- 1 ½ or more cups hot water
- 3 tablespoons vegetable oil
- 1 quart vegetable oil for frying
- In a large mixing bowl, stir together the flour, salt, and baking powder. Gradually add in the water, mixing with a spoon or your hands until combined. It will be sticky.
- Cover and let rest 2 hours. This is not a risen dough so the dough will not rise, but it does need to rest.
- Drizzle olive oil over the dough. Pull off golf ball sized pieces of dough and stretch or roll out until very thin, without ripping it. The thinner the better.
- Pour enough vegetable oil into a pot to cover it with 2 inches of oil. Heat to 350 degrees F.
- Working one at a time, fry the dough in the hot oil until golden brown, flipping halfway through. Transfer to a paper towel lined plate to drain.