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 tribefor 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.
Authentic Indian Fry Bread
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Calories: 183 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 2 g | Sodium: 196 mg | Potassium: 196 mg | Fiber: 1 g | Calcium: 71 mg | Iron: 2.1 mg
We share restaurant-quality recipes you can easily make at home. Our team of chefs and creatives is bringing back the family dinner in a really delicious way!This delicious Fry Bread recipe is NO-FAIL! It’s a perfect dinner, topped with taco ingredients like Guacamole and Salsa, or a sweet dessert, sprinkled with powdered sugar!
Navajo Fry Bread
This tasty main dish is also called Navajo Tacos. It originates from southwestern Native Americans as a result of being relocated from Arizona to New Mexico, and using cooking staples given to them from the government.
Over the years, Fry Bread has become a unique cultural symbol. They are also commonly referred to as Indian Fry Bread or Pop Overs. Lots of names for lots of goodness!
The Fry Bread I’m sharing today is one we’ve used since I was little, passed on from my Grandma Luna and her mother, my Great Grandma Medina.
Family Fry Bread
Savory. Everyone in my family eats them a bit differently. We usually serve them up with cooked hamburger and beans, and let everyone add their own toppings: tomatoes, lettuce, sour cream, salsa and guacamole.
Sweet. Others in my family pour honey over them, or slather on butter and jam. A few also like to add powdered sugar and just eat it as is.
PREP. While dough is resting, add oil to a large sauce pan that is about 1-2 inches deep and heat on MED-HIGH heat (it should be about 350° when ready to fry).
Homemade Fry Bread
DOUGH BALLS. Break off the pieces of dough into golf-ball sized balls (about 1.5” wide). Using a pastry roller or rolling pin, roll the dough onto a lightly floured surface to about 6-7 inches in diameter (the dough should be thin).
FRY + ENJOY. Fry each piece in hot oil until dough is golden brown and poofs up (about 20 seconds). Continue to fry on the other side, keeping it in the oil. Set on a paper towel lined plate to drain oil.
TOPPINGS. To eat it like a Navajo Taco, check the recipe card below for instructions on making the taco toppings! Some of our favorite toppings include:
Best Frybread Recipe
If you want to keep things simple, enjoy it like many of those in my family and just add powdered sugar to it.
I personally like adding hearty ingredients like hamburger and beans, and piling it high with all of the fixings. Top it off with some salsa, and it’s like heaven on a plate!
Fry bread is best when fresh, so we don’t recommend making it ahead of time. However, you can mix up the dough and store in the fridge or freezer until it’s time to fry.
How To Make Indian Fry Bread Tacos
Dough in the fridge. Cover bowl with plastic wrap or transfer dough to a Ziploc bag. Store for 1-2 days. Some bakers even recommend chilling the dough for a few hours before frying.
Dough in the freezer. Fry bread dough freezes well. Once your dough has been mixed, portion it into 3-inch balls and flash freeze.
Fry. When you’re ready to fry, remove the desired number of balls. Leave each ball in the baggie and thaw in the fridge overnight.
Traditional Indian Fry Bread
About 30 minutes before fry time, remove the dough from the baggie and let the dough come to room temperature. Fry according to recipe directions.
STORE cooked bread. Wrap the bread loosely in plastic wrap or an unsealed Ziploc bag. Store at room temperature for 1-2 days.
FREEZE cooked bread. Once the bread has cooled, pat each piece with a paper towel to remove any excess oil or water. Wrap each piece with plastic wrap and store in an airtight freezer container. Freeze for 3-4 months.
Fry Bread And National Museum Of The American Indian
To reheat fry bread: Heat the oven to 350° F. Wrap each piece of fry bread in aluminum foil and bake until heated through, about 15 minutes. If you’re in a hurry, throw it in the microwave.
Fry bread or Navajo Tacos are crispy pillows of dough with a soft inside. Complete it by adding sweet or savory toppings!
Perfect frying. Make sure your oil stays at a consistent temperature of about 350°F. If the temp is too low, the bread will be tough. If it is too hot, the outside will burn before the inside cooks through. Soak the beans. To lessen the amount of gas in the beans, soak dried beans in a large bowl of water for 8–12 hours (or overnight). Drain and rinse beans before use. Serving suggestions. We feel this fry bread is best served with beans, but for a sweeter version, you can also skip the savory toppings and serve it with powdered sugar and/or honey.
Easy Fry Bread Recipe
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My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!Indian Fry Bread Recipe only requires a few ingredients making it super easy to make. This fry bread recipe is fried to a golden crisp and delicious with your favorite toppings.
Native American Indian Fry Bread
Navajo Fry bread is a type of flat bread fried in oil until it is crispy on the outside. The dough gets puffy from frying and tastes delicious.
Elephant Ears are normally sweet and topped with cinnamon and sugar. Navajo Fry bread is traditionally savory and can even be turned into a taco shell.
It is best served fresh as soon as you fry the dough. If you need to make it in advance, I would suggest making the dough the day before.
Fry Bread Fish Tacos
Just put in a bowl and cover overnight in the fridge. Take out the next day and allow to come to room temperature.
I know life gets busy so if you must fry them in advance, here is a trick to reheat them. Wrap in foil to prevent them from drying out and bake at 350 degrees for 10 minutes.
Wrap each piece in plastic wrap and put in an airtight container in the freezer. It will last up to 3 to 4 months.
Easy Recipe For Fry Bread
To reheat, place in the oven at 350 degrees for about 15 minutes. I like to wrap each piece of bread in foil.
Peanut Oil, Vegetable Oil or Canola Oil would be great for frying. It is best to use a neutral oil so the
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