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.
I am just looking for an easy way to make Cherokee Fry Bread like I did yrs ago. I forgot how I did it. They were puffy enough to put a hole in with a finger and add honey. Also, if I wanted to use a little powdered sugar, not sure when to put that on them. Any suggestions anyone? And this is coming from a Cherokee/Powhatan….go figure. I wasn’t born in the 1600’s. I’d appreciate SOMEONE sharing a fairly easy recipe like I used to make. But, maybe with a little powdered sugar and one without. What skillet is best to use? Wa~do…..
aI make fryed bread out of frozen dough yoou can buy at any groc store let it rise then take a pc of dough and flatten then fry it . .
This is seriously missing the Hatch green chile sauce!!!
It looks good. can you please tell me what you put on the fry bread. I would like to try different ways. My mom makes these a different way.
Lele, we add these toppings in layers, First, we love ranch style beans, then browned hamburger meat or mix those two together then make that a first topping, then shredded lettuce, shredded cheese, salsa, then sour cream on top !! DELISH !!!
Oh never mind I saw it posted on earlier post. Thought I had read them all but missed that one.
I am from New Mexico originally but now reside in Alaska.I can remember cooking hundreds of Navajo Tacos for the Bean Valley Basketball tournament served with a side of red or green chili or sometimes even served Christmas Tree style.We would have a line a mile long waiting to buy a Navajo Taco.
I’m excited to try to make my own. When I was little my aunt use to make them for me. Now that I’m older I usually have to wait till a native festival or when the fair comes in town. Now I’m just waiting for my husband to wake up so I can start banging around in the kitchen. 🙂 Thank you.
How things become tradition. My Granny was from the south and made fry.bread calling it dough belly .My mother called it Elephant ears.While at Grannies she made this bread I was little I thought she said toad belly. Mom thought it cute never corrected Me. Now my kids love Toad bellies. One day she informed Me Granny had said dough not toad too late now..Mygrandkids ask for toad beallies.Just good fry bread….
Hahaha! That’s so adorable! Great memories too!!!
Just too cute! “Toad Bellies”!!!!! ?????????
Do i add the 3 table spoons of oil to the flour or drizzle it over the dough after letting it sit for 2 hours?
I drizzle it over after letting it rise for 2 hours.
Can I store dough if I don’t use it all?
Worth a try! It should work.
yumm tastes like elephant ear
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