Taco Fry Bread
Temptingly crispy outside, soft and warm on the inside. Taco Fry Bread is super easy to make & so delicious you’ll skip boring old tortillas!
Taco Fry Bread almost defies description. Yes, it’s bread. But it’s MUCH better. It’s soft and warm. It’s crispy and fluffy. And this simple combination of flour, baking soda, salt & milk transforms into an addictive guilty pleasure once you fry it!
Fry Bread by Any Other Name is Still Yum!
Did you know that fry bread is a staple in the western half of the U.S.? It goes back for generations. But it’s come to my attention that many of my friends and readers back east and in other parts of the world have never even heard of it! Tragedy!
This fried dough – often referred to as Navajo Bread or Indian Fry Bread – is so simple and so yummy! These little discs of deliciousness make a fantastic foundation for dinner and dessert.
It serves as a rich, melt-in-your-mouth base for the best Taco Fry Bread dinner when topped with seasoned ground beef, beans, and cheese.
Other Recipes to Serve with Taco Fry Bread
- You will want to make it for everything when you realize how quick and delicious this fry bread is! Try this bread instead of tortillas for my Chipotle Chicken Tostadas or Roasted Sweet Potato Tostadas. Think of it as a chalupa shell like you’d get at Taco Bell.
- Fry bread also makes a warm, wonderful dessert when dusted with powdered sugar and drizzled with honey. Or sprinkle on some cinnamon sugar, fruit, or Mexican Chocolate Cannoli Dip.
Ingredients
Fry Bread Ingredients
Dry Ingredients: All-purpose flour, baking powder, and salt.
Liquid Ingredients: Milk and vegetable oil. Whole milk works best, but you can use 2%. I usually need about 6 cups of neutral oil to come up the side of my skillet high enough.
Taco Toppings: We’re sticking with the classics. Grab some ground beef, cheddar cheese, lettuce, tomatoes, refried beans, sour cream, and cilantro. I like taco meat for the extra flavor, but you can use plain cooked ground beef.
How to Make Taco Fry Bread
STEP ONE: Combine flour, baking powder, and salt and whisk thoroughly. Add in the milk and mix until a dough forms.
STEP TWO: Turn the dough onto a floured surface and knead it for about 5 minutes. Then allow the dough to sit for 5 minutes. While the dough rests, heat 1 ½ inches of oil in a deep pan on medium heat until it reaches 375 degrees F.
STEP THREE: Cut the dough into six pieces. Roll each piece into a ball and then flatten it into a very thin circle. You can use a rolling pin or your hands to flatten the dough.
STEP FOUR: Fry each dough circle for 1 minute on each side until they’re golden brown and puffed up. Remove from the oil and place on a paper towel-lined baking sheet to drain.
STEP FIVE: Spread some refried beans onto a fry bread, then top it with taco meat and your favorite taco toppings. This fry bread is best served warm and is still delicious at room temperature.
Tips for Success
- Save yourself time and serve the fry bread “buffet style,” letting everyone add their taco toppings.
- Make this fry bread dough ahead of time (or make a double batch and save half for a yummy dessert another night). Store the dough in an air-tight baggie for up to 3 days in the refrigerator.
Why is my Fry Bread tough?
To prevent touch, chewy fry bread, ensure your oil is the perfect 375F, and do not skip the step where you let the dough rest.
Is Fry Bread the same thing as flour tortillas?
Not quite! Although they are similar, fry bread contains baking powder, which makes it light and airy, with a crisp exterior. Flour tortillas will get crunch like a chip when fried.
Other taco-inspired recipes to enjoy:
- Slow Cooker Taco Chili Recipe
- Taco Tater Tot Casserole
- Macho Taco Chili Nachos
- Crescent Roll Taco Ring
- Creamy Taco Dip
- Mini Taco Bites
Taco Fry Bread
Ingredients
Fry Bread
- 2 cups all-purpose flour plus more for kneading
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 cup whole milk
- Vegetable oil for frying
Toppings
- ¾ cup refried beans warmed
- 1 pound taco meat or cooked ground beef
- 1 cup cheddar cheese shredded
- 1 cup lettuce shredded
- 2 Roma tomatoes chopped
- Sour cream
- Cilantro chopped (optional)
Instructions
- To a deep-sided skillet, add enough vegetable oil to fill 1 ½ inches deep. Heat over medium-high until the oil reaches 375 degrees F.
- To a medium mixing bowl, add the flour, baking powder, and salt and whisk to combine. Pour in the milk and mix with a spatula until a dough forms. (The dough may feel rough. If it's too wet, add a little more flour.)
- Turn the dough out onto a floured work surface. Knead the dough for about 5 minutes, this will smooth the dough and allow it to stick together fully. Then allow the dough to sit for 5 minutes.
- Cut the dough into 6 pieces and then roll each piece into a ball. Use a rolling pin or your hand to flatten each ball into a dough circle no thicker than 1/8 inch.
- Place a dough circle into the hot oil and cook for 1 minute on each side until the fry bread is golden and puffed up. Transfer to a paper towel-lined baking sheet or tray. Repeat with the remaining dough.
- If there are any large air bubbles on the fry bread, use a spatula or your hands once cooled to the touch) to flatten them down.
- Spread a layer of refried beans (about 2 TBSP) on each fry bread. Then top with taco meat or ground beef, shredded cheese, lettuce, and tomatoes. Add a dollop of sour cream and/or cilantro if you like. Serve warm or at room temperature.
