Homemade Navajo Taco (Indian Fry Bread)

Crispy on the outside, fluffy on the inside, and utterly irresistible—this Navajo Taco Fry Bread transforms simple pantry ingredients into a delicious base for all your favorite taco toppings. If you've never experienced the joy of biting into a freshly fried piece of Indian fry bread loaded with savory toppings, you're in for an incredible culinary treat. I've been making this recipe for years, and it never fails to impress even the pickiest eaters in my family.

The first time I made these for my family, my husband declared it was better than any restaurant version he'd ever tried! My children, who typically pick at their tacos, devoured these and asked when we could have them again. There's something magical about the way the simple dough transforms into golden, puffy perfection that makes dinner feel like a special occasion.

Ingredients

• 2 cups all-purpose flour: The foundation of our fry bread. For best results, use unbleached all-purpose flour if available.
• 1 tablespoon baking powder: This is what gives the bread its signature puff and lightness. Make sure yours is fresh for optimal rising.
• 1 teaspoon salt: Enhances the flavor and strengthens the gluten in the dough. I prefer kosher salt for its clean taste.
• 1 cup hot water (around 130°F): The heat activates the baking powder for the perfect rise. If you don't have a thermometer, the water should be hot but not scalding.
• Vegetable oil for frying: You'll need enough to fill a pan 1-2 inches deep. Vegetable oil works best for its neutral flavor and high smoke point.

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For Topping (Optional but Recommended)

• Seasoned taco meat or chili
• Refried or chili beans
• Shredded lettuce
• Diced tomatoes
• Sliced avocado or guacamole
• Shredded cheese
• Sour cream
• Salsa or hot sauce

Step-by-Step Instructions

Create the dough base:

In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together to ensure even distribution of the baking powder and salt throughout the flour.

Add the hot water:

Pour the hot water (around 130°F) into the dry ingredients. Using your hands, mix everything together until a slightly sticky dough forms. Don't be alarmed if it feels tacky—this is exactly the texture we want! The hot water helps activate the baking powder while developing the gluten in the flour.

Rest the dough:

Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest for 10 minutes. This resting period is crucial as it gives the gluten time to relax, making the dough easier to work with and resulting in a more tender finished product.

Prepare for frying:

While the dough is resting, fill a medium saucepan with 1-2 inches of vegetable oil. Heat it over medium-high heat until it reaches approximately 350°F. If you don't have a thermometer, you can test the oil by dropping a small piece of dough into it—if the dough sizzles and rises to the surface immediately, the oil is ready.

Portion the dough:

Once rested, divide the dough into golf ball-sized portions, about 1½ inches in diameter. You should get approximately 8 balls from this recipe, depending on the size you make them.

Roll out the dough:

On a lightly floured surface, use a rolling pin to flatten each ball into a thin circle approximately 6-7 inches in diameter. Don't worry if they're not perfectly round—the rustic shape adds to their charm! If the dough sticks to your rolling pin, dust it lightly with more flour.

Fry to golden perfection:

Carefully lower one dough circle into the hot oil. It should immediately begin to bubble and puff up—this is exactly what we want! Fry for about 20 seconds until golden brown on the bottom, then gently flip using tongs or a slotted spoon. Fry the second side for an additional 10-20 seconds until golden.

Drain and keep warm:

Remove the fried bread and place it on a paper towel-lined plate to drain excess oil. Keep the finished pieces warm in a 200°F oven while you fry the remaining dough.

Top and serve immediately:

While still warm, spread refried beans or chili beans over the fry bread, add your seasoned taco meat, and finish with your favorite toppings such as lettuce, tomatoes, cheese, and avocado. Serve right away while the bread is still crispy on the outside and soft on the inside.

The Art of Perfect Fry Bread

The key to exceptional fry bread lies in the details. Make sure your oil is at the right temperature—too cool and the bread will absorb oil and become greasy; too hot and it will brown too quickly without cooking through. The perfect fry bread should be golden brown with a slightly crisp exterior and a tender, chewy interior with little air pockets throughout.

Topping Combinations to Try

While the classic taco toppings are always a hit, don't be afraid to get creative! Try these variations:

• Southwest style with black beans, corn, and avocado
• Breakfast version with scrambled eggs, bacon, and cheese
• Dessert fry bread sprinkled with cinnamon sugar and drizzled with honey

Making It a Complete Meal

To create a full Southwestern-inspired feast, serve your Navajo Tacos with sides of Mexican rice, street corn salad, or a simple cilantro-lime coleslaw. For beverages, horchata or a refreshing agua fresca complements the savory flavors perfectly.

I learned through trial and error that the hot water is absolutely essential to the texture of this fry bread. My first attempt used lukewarm water, and while the bread was still tasty, it didn't have that signature light, airy quality. The hotter water activates the baking powder more effectively, creating those delightful bubbles and pockets throughout the bread.

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One Sunday evening when unexpected guests arrived, I quickly whipped up a batch of this fry bread and set out a toppings bar so everyone could customize their own Navajo tacos. It was such a hit that it's now become our tradition whenever friends visit! There's something wonderfully communal about gathering around the table, building your perfect taco creation on fresh, warm fry bread.

These Homemade Navajo Tacos bring together simple ingredients to create something truly special. The contrast between the crispy, warm bread and the cool, fresh toppings creates a perfect balance of textures and flavors that will have everyone reaching for seconds. Once you try making Indian fry bread at home, you'll wonder why you ever settled for regular taco shells!

Frequently Asked Questions

→ What is Navajo Fry Bread?

Navajo Fry Bread is a traditional Native American bread made from simple ingredients (flour, baking powder, salt, water) and fried until golden and puffy. It has a crispy exterior and soft interior.

→ Can I make the dough ahead of time?

Yes, you can make the dough up to 24 hours ahead. Keep it covered in the refrigerator, then let it come to room temperature for about 30 minutes before rolling and frying.

→ What oil is best for frying the bread?

Vegetable oil, canola oil, or shortening all work well. The key is using an oil with a high smoke point and neutral flavor.

→ Can I make these gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture might be slightly different, but the recipe will still work.

→ What can I use if I don't have a thermometer to check oil temperature?

Drop a small piece of dough into the oil—if it sizzles and rises to the surface immediately, the oil is ready. If it browns too quickly, the oil is too hot.