Fry Bread is a beloved tradition in the 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 an Aunt who lived among a local Native American tribe for many, many years. There are so many fond memories of visiting as a child and enjoying the culture. She learned to make Fry Bread from friends in the tribe and passed the recipe down several years ago. Fry bread goes by many names around these parts, including Indian Fry Bread, Navajo Fry Bread, Navajo Tacos, and Scones. Yes, we 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 so delicious! It is most frequently served as either Navajo Tacos, with all your favorite taco ingredients, or as a dessert. Our favorite way to enjoy it as a dessert is to lather on some honey butter and dust it with powdered sugar. Yum! It’s crunch on the outside, and soft and fluffy on the inside.
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What Toppings go on Navajo Tacos?
You can add 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.
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Can Fry Bread be made ahead of time?
Fry Bread is best served hot and out of the fryer. We do not recommend frying these up ahead of time. However, you can make your dough the night before, cover your bowl with plastic wrap, and let it rest in the fridge overnight rather than on the counter for 2 hours. In the morning, take out your bowl and leave it on the counter to get to room temperature. Then proceed with recipe.
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Storage Instructions:
Indian Fry Bread can be stored in an airtight container for up to 3 days.
If you like this recipe, you may be interested in these other delicious bread recipes:
- Rustic Garlic Parmesan Herb Bread
- Easy Homemade Pita Bread
- Irish Soda Bread
- The Ultimate Garlic Bread Recipe
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Can these be cooked in an air fryer? I am seeing similar recipes that say yes but based on reviews is iffy. Thanks!
One of my favorite recipes. ive never made it before but now after watching this video during the shutdown, it’s one of our family favorites. Thank you for being a great chef.
Simply delicious!
Absolutely perfect! Tasted like being at the powwows! Very good instructions! Oh thank you for putting this together.
Most amazing fry bread ever! Don’t be impatient. …let it rest the whole 2 hours…light and fluffy and delicious!!
My grandmother in Oklahoma used to make it
Great recipe. Fry bread is so versatile.
The best fry bread recipe I have ever made. So delicious!
I have used this recipe over and over and love it! My daughter in law asks me to make it for her birthday every year! Now I make as often as possible! I have some leftover so I made little donuts and rolls in cinnamon sugar! Yum….the family loves it! Thank you for posting this recipe!
And ive gotten to make your recipe fry bread. I made mine a little thin. And put italian spices and herbs and garlic in the dough. So they are savory italian. I thought after ward i might have made plain too. But i only made italian indian fry bread this time. I think ill try them as a bread with spaghetti, and make a fig and cheese with maybe some meat pizza. Unsure yet what ill use for a sauce or just the ingredients i mentioned. And maybe a pizza with a tomato sauce. And do something on what else to put on it. Thank you for the recipe. Sincerely, denise king P.S. im part cree, cheerokee, irish and dutch i know so far.