Navajo Fry Bread and Navajo Tacos

Navajo Fry Bread and Tacos

Navajo Fry Bread

Makes 4 pieces


1 1/2 cups flour

1/4 powdered milk

1 tablespoon baking powder

1 teaspoon salt

1/2 cup plus 1 tablespoon warm water

corn, canola, or vegetable oil for frying


Add dry ingredients to the bowl of a food processor.  Pulse to blend.  Turn processor on and slowly pour water in the pour spout until a ball of dough forms.  The dough should be just moist enough to pull away from the sides and stay together in one ball, but still be sticky to the touch.

Remove dough to a lightly oiled bowl and let rest while you prepare the rest of the ingredients.  Dough should rest for at least 10 minutes.

When ready to fry dough, pour oil 1/2 deep into a large skillet.  Heat oil to 350-365 degrees.

Cut dough into four equal portions.  On a floured work surface, use your hands to pat each dough piece into a circle about 8 inches in diameter.  You can also use a rolling pin.  Use your thumb to create a depression in the very center of the flattened dough.

When oil is ready, gently slip the formed dough into the oil.  Use a spatula to press down the dough to allow oil to coat the top.  Fry about 2 minutes until the bottom is browned, then flip to brown the other side.  Remove to a plate covered with paper towels.  Fry bread may be kept warm in a 200 degree oven until ready to serve.


Navajo Tacos

Makes 4 tacos


4 pieces fry bread, recipe above

Southwest-Style Black Beans, recipe below

1/4 head of lettuce, shredded

1 tomato, chopped

1/4 onion, chopped

any other taco toppings you like (shredded cheese, cilantro, sour cream, guacamole, etc.)


Top warm fry bread with beans, lettuce, tomato, onion, and any other topping you wish.  Eat open face with a fork and knife or use your hands and eat taco folded in half.


Southwest-Style Black Beans


1 teaspoon olive oil

1 tablespoon chopped onion

1 clove garlic, chopped

one 15 ounce can black beans

1/2 cup vegetable stock

1 teaspoon tomato paste (optional, use if you have on hand)

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

dash dried oregano

dash ground cayenne pepper


In a small saucepan over medium heat, warm olive oil.  Add onion and garlic and cook until onion is transparent.  

Add black beans and vegetable stock and bring to a boil.  Add tomato paste and seasonings and stir to combine.  

Reduce heat to low and simmer while preparing remaining ingredients and frying bread.

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