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 grew up on Navajo Reservation an I have Navajo Foster sisters. I recommend using Blue Bird flour.
Where do you buy blue bird flour? I have heard mention but can’t find it.
Dee Basha’s carries it in flour sacks
The first time I taste get breakfast. I knew I would take a liken to it. I was 13 yrs old and my mom had sent me to a girls school and that was the first thing I made in homemak .We would make it in the morning and eat it at night watching our T.V. shows. Thanks for the memory’s.
Delicous… perfect texture… I didn’t have 2 hours, but 45 minutes did the job just fine.
Can I used canola oil instead?
Should work.
Should work.
I’ve wanted a good yet simple Fry Bread recipe for quite some time. Thank you for sharing
Can i use all purpose flour?
yes
Yes but bluebird flour is the best in my opinion.
Can the dough sit longer than 2 hours before frying?
Yes it can.
Can the dough be rolled out with a rolling pin instead of pulling it into shape?
Yes
That’s the way I do mine. I cut the circles out with a large (Costco large)empty tuna can.
Do you have a favorite meat recipe to put on top of it (like in the video)? I’m going to attempt a gluten free version of this and I can give you an update if you’d like.
Thanks!
The meat in the video is here: https://thestayathomechef.com/killer-crockpot-carnitas/
A more traditional topping is cooked ground beef
How did the gluten free version turn out? What flour did you use?
Please let me know how the GF version comes out.
I have Celiac Disease and I want some good yummy treat or for my tacos thank you
Mara! I have Celiac and am wondering how it went going Gluten Free?
I brown chunks of meat like from a lg roast beef in a pressure cooker pot, with chilis boiled, blended and strained, plus their water. 1 lg chopped onion, 3 cloves garlic, added as amarillo chili powder and salt. Pressure cook for 20 minutes. Take lid off and beef is perfectly cooked, tender enough to pull apart with a spoon.
I am a American/Puerto Rican and grew up fairly poor just like the rest of America back in the day. My mother and hunger sister made these but we called them Jonni cletas/aka Johnny cakes In St. Thomas and other Islands thats what they are called. So thank you for taking me down memory lane and the recipe love it!!