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Navajo Tacos Indian Fry Bread Recipe

This easy Navajo Fry Bread Recipe makes a delicious fry bread that can be used to make Navajo Tacos, also called Indian Tacos. We like to make the tacos, but sometimes the kids just like to eat the fry bread with honey. Either way they are delicious!
This easy Navajo Fry Bread Recipe makes a delicious fry bread that can be used to make Navajo Tacos, also called Indian Tacos. We like to make the tacos, but sometimes the kids just like to eat the fry bread with honey. Either way they are delicious!

This easy Navajo Fry Bread Recipe makes a delicious fry bread that can be used to make Navajo Tacos, also called Indian Tacos and a variety of other foods. We like to make the tacos, but sometimes the kids just like to eat the fry bread with honey. Either way they are delicious!

This easy Navajo Fry Bread Recipe makes a delicious fry bread that can be used to make Navajo Tacos, also called Indian Tacos. We like to make the tacos, but sometimes the kids just like to eat the fry bread with honey. Either way they are delicious!

This easy Indian fry bread recipe makes a wonderfully delicious fry bread, which you can eat by itself, eat with honey as a dessert or snack or cover in taco fixings to make Navajo tacos!

Navajo tacos are an easy family dinner recipe that everyone loves. The Indian fry bread has a crispy on the outside and soft on the inside texture that makes a different kind of base for tacos, which is much more delicious than regular taco shells or tortillas.

This Navajo fry bread recipe is easy to make traditionally according to our recipe below, but if you’re in a big hurry, you can make these even faster by rolling out Grands biscuits and frying according to the recipe instead of making your own dough from scratch.

Once you make the Indian fry bread recipe, you can make fry bread tacos by topping with your favorite taco ingredients.

Here are some things you might like to include when you make the Navajo tacos recipe:

  • Taco seasoned ground beef
  • Taco seasoned chicken
  • Pot roast or pulled pork
  • Black beans or pinto beans
  • Refried beans
  • Your preferred shredded cheese – Mexican blend, Cheddar, Asiago, etc.
  • Sour cream
  • Lettuce, green leaf, iceberg or romaine
  • Chopped tomatoes
  • Salsa – We prefer pico de Gallo salsa
  • Guacamole
  • Black olives
  • Cilantro
  • White onions, chopped
  • Green onions or red onions, chopped (especially on top to add to the color)
  • Anything else you can think of that might go well with tacos

In addition to the tacos, you can use the Indian fry bread to make other kinds of sandwiches and treats, so don’t be afraid to experiment!

Print

Navajo Fry Bread Recipe

This easy Navajo Fry Bread Recipe makes a delicious fry bread that can be used to make Navajo Tacos, also called Indian Tacos. We like to make the tacos, but sometimes the kids just like to eat the fry bread with honey. Either way they are delicious!
Print Recipe
Pin Recipe
  • Author: Tawra Kellam
  • Yield: 6 servings

Ingredients

Units

4 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups water
1/2 cup milk
oil for frying

Instructions

  1. Mix dry ingredients in a bowl.
  2. Stir in the water and milk.
  3. Knead several times.
  4. Roll out into 5-inch circles.
  5. Make a small hole in the center with your fingers.
  6. In a skillet, fry in several inches of hot oil at 375°.
  7. The dough will puff and bubble.
  8. Turn when golden brown.
  9. Drain the Indian fry bread on paper towels and serve hot for tacos or with honey. Serves 6.

This Navajo Tacos Fry Bread Recipe is from Volume 1 of our Cookbook:

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If You Like This Navajo Fry Bread Recipe, You Might Also Like:

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Navajo Fry Bread Recipe – Quick and Easy Version

From: JO ANN G.

I was in a rush this evening, so I thought I would use Grand biscuits, instead of making the version of the Navajo tacos fry bread you included here. I just rolled out the Grands biscuits with a rolling pin, put a small hole in the middle and followed the rest of the recipe. My family loves it!

We also had fried apples for dessert, and I crushed up some homemade (plain)granola bars on it. It was YUMMY!

Thank you so much for a wonderful site to explore new recipes and tips for living on a dime!

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Reader Interactions

Comments

  1. grandma

    July 27, 2010 at 9:33 am

    This is called bannock by the natives in Canada.
    you can add blueberries, smoked salmon, cheese and almost anything you enjoy to the batter.
    You can also bake it around wieners as a change from hot dogs.
    When camping or around a fire wrap some of the dough on the end of a cleaned stick and cook it that way. Great fun for the kids and adults alike.

    It is an old family favourite that my children still want when they get home.

    Reply
  2. D.T.

    January 24, 2012 at 3:03 pm

    my mother made this recipe and used self-rising flour and added milk…super simple and tasty.

    Reply
  3. Del

    January 22, 2013 at 11:50 am

    I make this without milk. Also this recipe can be used to make torillas on a pan without oil.

    Reply
  4. Sheri

    January 22, 2013 at 6:03 pm

    We have and sometimes still make this when we run out of bread and want some some quick! I had that recipe on my refrigerator door for years and years!

    Thank you for reminding me! Honey butter goes well with this! And many other things. We make ours smaller. Sometimes we sprinkle with powdered sugar like doughnuts. Cause that’s what they are! Quick, quick!

    Reply
  5. Stacey

    January 23, 2013 at 7:16 pm

    Nice, this is the same recipe I use when I make my fry bread and Pow Wow soup. We are not fully Native American, as it was my maternal great grandmother who was full blooded Cherokee; but I still want them to appreciate the NA culture, to include some of the foods. Thank you for sharing this you guys. Oh and we serve it like tostadas or taco or drizzle with honey and cinnamon for desserts. This is good stuff ya’ll.

    Reply
    • Stacey

      January 23, 2013 at 7:17 pm

      Geez, that was about as clear as mud, wasn’t it? lol When we serve it with the Pow Wow soup, it’s served as a bread. Otherwise it’s served like tostadas/tacos or with the honey/cinnamon.

      Reply
    • Stacey

      January 23, 2013 at 7:19 pm

      Them being my children. Sheesh, I think it’s time for bed now..lol.

      Reply
    • Elizabeth C Mcginnis ( Liz )

      June 30, 2019 at 12:32 pm

      Stacy,I really enjoyed your post. My father’s mother was full blood Cherokee. What I would like to know is, what is Pow Wow soup? I also would like to know where it originated. You can contact me on my E Mail,Thank You .

      Reply
  6. Louise Mantooth

    February 7, 2013 at 3:05 pm

    Do these frybreads store very well? If so, what is the best method. There’s only the two of us now – empty nesters – and I don’t want to waste the flour. That being said, can this recipe be cut down, maybe half?

    Reply
    • Jill

      February 7, 2013 at 4:03 pm

      They don’t store at all you need to really serve them hot. You can very easily cut the recipe in half or fourths as needed but if this still isn’t enough you can buy bags of frozen dough and use one frozen roll flattened for each serving. This does cost a little more.

      Reply
  7. Judy Coleman

    February 9, 2014 at 2:54 pm

    You can also use the same recipe without the milk sir sopapillas. Then after you fry them add honey.

    Reply
  8. toni lua

    February 10, 2014 at 4:59 pm

    I have a similar recipe from my Navajo friend. It uses all water and a few Tablespoons of powdered milk. It also puffs better if you let it rest for 30 minutes before you fry it.

    Reply
    • Elaine

      January 20, 2017 at 8:22 pm

      Do you roll them out and then let them rest or before you roll them out?

      Reply
      • Jill

        January 21, 2017 at 10:22 am

        That is what is nice about this recipe Elaine, you don’t need to let them rest or anything just roll them out and fry them up.

        Reply
  9. Emily

    October 9, 2014 at 8:59 am

    This recipe looks easy to make. I’m Cree/Scottish from northern Ontario Canada. Bannock actually is a scottish bread we adopted many many decades ago. The Hudson Bay Company employees came from Scotland and introduced bannock to the Crees. Its actually called bannock in Scotland. :-)

    Reply
  10. Mary Jane

    January 15, 2015 at 8:43 pm

    Ditto to the comment from Grandma at the beginning of this post. We love bannock here, and I was pleased to learn that the Scottish people brought it to Canada. I am Scottish descent. Another form of fry bread, is to just take some raw dough from a batch of yeast bread, on bread baking day, and fry it and serve it as you would bannock. The yeast bread version is best after the dough has risen at least once. A great treat on bread baking day.

    Reply
    • Mary Jane

      April 21, 2018 at 12:19 am

      My grandmother would always save some extra dough when making bread, to fry up for us. We ate it with butter and salt. So yummy! I’ve had fry bread both ways, but the yeast dough is by far my favorite..:)

      Reply
  11. Em

    February 18, 2015 at 3:15 pm

    Love this recipe. In a pinch, I’ll just fry up store-bought flour tortillas.

    Reply
  12. Beverly M.

    August 14, 2015 at 1:47 am

    Why do you put a hole in it? Doesn’t that make the fillings come out?

    Reply
    • Jill

      August 14, 2015 at 11:16 am

      I don’t know the technical reason but almost all recipes say to do this. I think it helps in the cooking and to maybe keep it from puffing up way to much in the center while cooking. You make such a small hole that by the time it is done cooking it is closed over.

      Reply
    • KarenV

      April 12, 2018 at 10:59 am

      I think it’s done so the bread doesn’t fry up into a puffed up ball.

      Reply
    • Ely

      January 18, 2019 at 6:15 pm

      You put the toppings on AFTER you fry… not before. The hole is to keep it from becoming a puffed ball when it fries (the hole is tiny)

      Reply
    • Yelle

      April 22, 2020 at 2:38 pm

      So I know this post is old but my family grew up in Montana and the natives there put a whole in the middle of their fry bread to keep the evil spirits from cooking into the food.

      Reply
    • Sandra

      April 21, 2022 at 8:53 pm

      I grew up in Oklahoma and was told by an elder woman that it was to let out the spirit inside the dough. NAs did not know about baking powder or yeast added to the dough and thought there was a spirit inside the cooking bread. The real reason is so it does not puff up so much like others have said.

      Reply
  13. Virginia june

    December 20, 2015 at 8:10 pm

    I worked with Native American high school students and we had fried bread sales on campus to raise money a couple of times a year until we were banned because we became too much of a competition with the cafeteria. I found that we could mold the dough into balls and place them on a flowed pan and cover them with plastic wrap and freeze them. Thaw the dough at room temp. and fry as usual. This also helped give us a head start on the crowds as we were getting set up. Such precious memories I have about Native Tacos and the students.

    Reply
    • JD Smith

      April 26, 2017 at 12:26 pm

      Good to know, thank you Virginia!

      Reply
  14. Linda Certuche

    June 24, 2017 at 7:34 am

    I made this for supper a couple of nights ago and used what we had for filling which was chicken, leftover salad along with sour cream, salsa and cheese. It was a big hit. I had about half of the bread leftover so the next morning I sprinkled it with cinnamon sugar and baked until crispy. The Wildbunch aka my children and grandkids loved it for supper and again for breakfast.

    Reply
  15. Susie

    June 14, 2019 at 5:04 pm

    This worked well with gluten free flour, and only 1/3 inch of Avocado oil. This bread is now a new favorite of ours! I’m gonna try frying left overs in a little butter and cinnamon for breakfast.

    Reply
  16. Gayle Otteman

    July 14, 2019 at 1:53 pm

    If you used self rising flour would you still use baking powder?

    Reply
    • Jill

      July 15, 2019 at 9:31 am

      You would not use the baking powder and cut back on the amount of salt

      Reply
  17. Delphine Chief

    April 4, 2020 at 3:00 pm

    As a Navajo, I suggest not including milk . I have made frybread without milk.

    Reply
    • Beverly

      April 24, 2020 at 11:15 am

      Do you have your own recipe for these you would like to share? I like to compare the different options. (And thanks for the no milk suggestion. Authentic and simple are what I love to see!)

      Reply
    • Linda King

      April 24, 2020 at 2:57 pm

      If you don’t use the milk do you add more water

      Reply
      • Jill

        April 25, 2020 at 8:14 am

        You can just add water. It is like any other bread dough you can leave out the milk. I have bread recipes that call for milk and I have just used water instead. We even have a bread recipe that calls for no milk or eggs in it and you would never know it wasn’t just regular white bread.

        Reply
  18. Julie Anne

    April 16, 2020 at 5:16 pm

    Thank you all for helps, hints and answers.
    I’ve been making this fry bread for years now and it’s especially great with beans soups (navy, white, lima, black, etc and smoked hock or ham) and I also love it for what we call in Washington “Indian tacos”. Using the fry bread as a “shell” for a taco that really adds special goodness to regular taco Tuesday. Hope you can try either of these ways to use fry bread and enjoy them…not that I wouldn’t always enjoys elephant ears for after dinner too! Thanks again.

    Reply
  19. Thomas A Graham

    May 4, 2020 at 6:56 pm

    I tried making some using this receipt, how do you keep it from being so sticky? do you put more flour in the mix or use more flour when rolling out.

    Reply
    • Jill

      May 5, 2020 at 9:00 am

      It depends on how sticky it is. If it is really bad do both. If it is borderline sticky then just use more flour when rolling it out.

      Reply
  20. J'Marinde

    May 19, 2020 at 6:48 am

    Do you have a gluten free version of this? Thanks.

    Reply
  21. Sheri

    May 19, 2020 at 4:53 pm

    I have a Bake Navajo Fry Bread.
    1 c flour, 1/4 tsp salt, 1 tsp milk, 1tsp baking powder, 1tsp under 1/2 cup water
    Preheat oven to 350,
    Mix all dry ingredients together, add milk, water(try not to over mix, so they will turn out fluffy), form a ball, divide 4 sections, flatten similar to pancakes. They don’t have to be perfect. Set into a greased pyrex pan (long one). Bake 10mins. Make sure the center of each piece is not doughy. You can make Chalupas with these. Just fill with shredded lettuce, shredded cheddar cheese, dices tomatoes, sour cream, ground beef with onion. yum!

    Reply
  22. Kim

    February 28, 2022 at 9:45 am

    I just ordered your cookbooks and I am so excited to use them. I also started getting your newsletter. Can you disconnect the ads in the middle of the recipes. So frustrating!

    Reply
    • Jill

      February 28, 2022 at 11:27 am

      I know it is Kim. I am afraid some of these things we don’t have a lot of control over.

      Reply
  23. Melissa

    June 10, 2022 at 1:50 pm

    I tried this in my air fryer with good results.

    Reply
    • Heather

      August 16, 2022 at 1:34 pm

      Instead of frying at all? And it worked?!

      Reply
  24. Lori

    June 10, 2022 at 3:15 pm

    Can this be made gluten free? Looks yummy

    Reply
    • Jill

      June 10, 2022 at 11:34 pm

      I believe it can but like I always say in changing these recipes to gluten free it sometimes changes the texture and the flavor.

      Reply
  25. Melanie M

    June 10, 2022 at 3:59 pm

    I was wondering, I love fry bread, this is a tasty recipe too. But if have an Air Fryer, if you sprayed the dough round with the cooking oil and then popped it in the air fryer, how well would it do? just thinking, as if my oil isn’t above 360 my fry bread tends to absorb too much oil just trying to be a little more oil careful.

    Reply
    • Jill

      June 10, 2022 at 11:35 pm

      I am not sure Melanie – I would try one and see what happens.

      Reply

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