We love Fry Bread!
We have enjoyed Fry bread our entire lives thanks to our mom, grandma and great-grandma. This tasty main dish is also called Navajo Tacos (also called Indian Fry Bread or Pop Overs). It originates from southwestern Native Americans as a result of being relocated from Arizona to New Mexico, and using cooking staples given to them by the government. This recipe is one we’ve used since we were little, passed on from my Great Grandma Bean Burro (yes, that’s what we called her). We love serving it with refried beans, all the toppings and salsa and guacamole.
Ingredients
FRY BREAD:
2 cups all-purpose flour 1 teaspoon salt 1 tablespoon baking powder 1 cup hot water
BEANS:
2 cups dry pinto beans, rinsed and drained – or 1- 16 ounce can pinto bins, rinsed and drained 2-3 slices bacon, cooked and chopped 1 pound ground beef, cooked and drained
TOPPINGS: Shredded lettuce, sour cream, chopped tomatoes, sliced avocado, shredded cheese (and some of our favs: Homemade Salsa, Guacamole, Pico de Gallo)
How to Make Fry Bread
Warm. Keep the fried bread warm in the oven (set at 200°F).
The Beans + Toppings
SAVORY. Most of the family eats it savory. We usually serve them up with cooked hamburger and beans, and let everyone add their own toppings:
Tomatoes, lettuce, sour cream, Salsa, Guacamole, Pico de Gallo. Dressings like Cilantro Ranch or Cilantro Lime Vinaigrette are great too! You could even top them with a delicious, scoop of Chili.
Fry Bread is thick, about 6-8 inches in diameter and topped with anything from powdered sugar to beef taco ingredients. Elephant Ears are thin, bubbly, about 10-16 inches in diameter and traditionally only topped with cinnamon and sugar.
How to Keep Fry Bread Flat?
To help your bread remain flat (instead of curling up on the edges and forming a bowl shape), cut a small slit in the center of each piece right before frying.
How to Store Fry Bread Dough?
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 it in the fridge or freezer until it’s time to fry.
Dough in the fridge. Cover the bowl with plastic wrap or transfer the 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. 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.
How to Store Cooked Fry Bread?
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 it in an airtight freezer container. Freeze for 3-4 months. 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.
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