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Navajo Fry Bread

 Navajo Fry Bread
After enjoying "Navajo tacos" in a restaurant in Window Rock, Arizona, I went home and came up with this recipe. Our daughter's school roommate, a Navajo Indian, helped my improve the fry bread. I've served this often-both at home and on the ranch where I work-and everyone loves it!
12 ServingsPrep: 20 min. Cook: 15 min.


  • 2 cups unbleached flour
  • 1/2 teaspoon salt
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 4-1/2 teaspoons shortening
  • 2/3 to 3/4 cup water
  • Oil for deep-fat frying
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • Pepper to taste
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 can (4 ounces) diced green chilies
  • 4 cups (16 ounces) shredded cheddar cheese
  • 2 medium tomatoes, chopped
  • Shredded lettuce
  • Salsa


  • Mix dry ingredients; cut in shortening as for pastry. Add water
  • gradually, mixing to form a firm ball. Divide into 12 balls; let

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Navajo Fry Bread (continued)

Directions (continued)

  • rest, covered, for 10 minutes. Roll each ball into 6-in. circle. Cut
  • 1/2-in.-diameter hole in center of each circle.
  • Heat 1 in. oil in Dutch oven to 400°. Slip each circle into oil;
  • fry each side for 1 minute or until puffed and golden. Drain; serve
  • warm with butter, honey and fresh lemon juice.
  • To make taco, cook the beef, onion and seasonings over medium heat
  • until no longer pink; drain. Stir in beans; cook 5 minutes. Place
  • fry bread on a baking pan; spread each bread with 1/2 cup taco
  • mixture. Sprinkle with cheese and chilies.
  • Bake at 350° until cheese is melted. Serve with lettuce, tomato
  • and salsa. Yield: 12 fry breads.