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.
My grandmother and Mother used to make something similar but they used yeast in the recipe and let the dough rise once. They then punched to dough and let it rise a second time. It was stretched, as yours and fried in Cisco shortening. They were what my family called Doughboys.
I made these and they were absolutely delicious. My only problem was that the dough stuck to my hands much I couldn’t get it to be a round Circle. What do you recommend?
Add more flour so that the dough isn’t as sticky.
I didn’t realize until reading alot of the comments that this is something my Mom made when I was a little girl. She used to make her own bread and would take pieces off and deep fry them like in this recipe. Of course hers was actual bread dough, but the same idea. I used to put butter on it and eat it like that. And to top it off she made Rye Bread (without the seeds). OH does this bring back memories. I am definitely going to try this. And I am not American Indian. But I do love anything and everything about the culture. (Must have been an Indian in a prior life).
Hi there
This is called bhatura in Hindi in India and is eaten with chick peas (gravy) and I am sorry but the tribals do not eat this. This is very much a part of North Indian cuisine – Punjabi dish to be precise.
good recipe. Remember that Navajo’s are not the only tribe that makes fry bread. There are more than 560 feferally recognized tribes and a TON of them make fry bread. The debate over the name is no joke to a lot of people. I advise to stay nuetral and stick to Indian Fry Bread and Indian Tacos.
Well I just tried Indian Fry Bread for the first time. Oh my, they are delicious. Great with cinnamon sugar and tried maple syrup too.. Yummy! Not so good for your girlish figure but a nice treat once in awhile. Followed the recipe as written. Very easy and couldn’t hardly wait for a couple hours wait time. Thanks Rachel! Keep those great recipes coming. I took a pic but don’t know how to add to this comment.
Thanks I had this bread while in the States a couple of years ago and loved it so I am really excited to try it myself,just one question is it Self raising flour I use for this
Plain flour. Only use self rising flour when specifically called for in a recipe (which is actually not very common).
I screwed up and used baking soda instead of baking powder. It’s already mixed up and resting. Will it still work?
Yes it will still work. Baking powder contains a mixture of baking soda, cream of tarter, and cornstarch.
no, you can’t substitute baking soda for baking powder
I’m wondering ( I hope I’m not repeating a previous question ). Could I use I bleached , or almond flour for a healthier version
Unbleached ?
Worth a try!
I have heard that whrn you substitute almond flour in a recipe, you should alliw it a little time to hydrate nefore you start kneading the doigh.
I am going to have to try these mouthwatering to look at and then reading what others put on Thanx