We have enjoyed Fry bread our entire lives thanks to our mom, grandma and great-grandma. They’ve made this main dish for as long as we can remember.
Fry Bread (also called Navajo Tacos, Indian Fry Bread or Pop Overs) originates from southwestern Native Americans and is especially popular in Arizona and New Mexico.
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’ve tweaked it over the decades to be even more fool proof but still just as delicious. We love serving it with refried beans, all the toppings and salsa and guacamole.
Why We Think You’ll Love it:
- Sweet or Savory. It can be made sweet with honey or powdered sugar or savory with beans and all the toppings.
- Simple. Just follow this recipe – it’s NO-FAIL and you get amazing bubbles every time! Plus, it only uses 4 ingredients!
- Freezes. The dough and the bread both freeze well, which is a BONUS!
Fry Bread Ingredients
- Dried or canned pinto beans: The hearty, creamy base for the topping; dried beans become ultra flavorful in the slow cooker, canned beans speed things up.
- Water: Hydrates and cooks the beans until tender.
- Bacon, chopped and cooked: Adds smoky depth and a little richness to the beans.
- Ground beef, cooked and drained: Savory protein that makes each fry bread a filling meal.
- All purpose flour: The structure for soft, tender fry bread.
- Baking powder: Gentle lift so the bread puffs as it fries.
- Salt: Seasons the dough and brightens overall flavor.
- Hot water (about 130°F): Brings the dough together quickly for a supple, slightly sticky texture.
- Vegetable oil, for frying: Neutral oil with a high smoke point for even, crisp frying.
- Toppings, shredded lettuce, sour cream, chopped tomatoes, sliced avocados, shredded cheese: Cool, creamy, fresh, and melty finishes that balance the warm bread and beans. Some of our favs: Homemade Salsa, Guacamole, Pico de Gallo)
How to Make Fry Bread
DOUGH. Sift the 2 cups flour, 1 teaspoon salt, and 1 tablespoon baking powder together in a medium bowl. Add 1 cup hot water.
Mix with your hands until dough forms (dough should be a little sticky). Cover and let rest for 10 minutes.
PREP. While the dough is resting, add oil to a large saucepan that is about 1-2 inches deep and heat on medium-high heat (it should be about 350°F when ready to fry).
SHAPE. Break off the pieces of dough into golf-ball-sized balls (about 1½ – 2 inches 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. Working in batches, fry each dough piece in hot oil until the dough is golden and puffs up, about 20 seconds, then flip and fry on the other side for 10-20 seconds more. Set on a paper towel-lined plate to drain. Keep the fried bread warm in the oven while frying the remaining pieces.
Warm. Keep the fried bread warm in the oven (set at 200°F).
The Beans + Toppings
- Place 2 cups of rinsed, dried beans in a slow cooker and cover with water. Cook on low for 4–5 hours, or until beans start to become tender.
- Add bacon pieces and ground beef to the slow cooker and continue to cook on low for an additional 1–2 hours, or until beans are fully tender. (To make the bean topping using canned beans, combine canned beans, cooked ground beef, and cooked bacon and cook in a slow cooker on low for 2 hours. Set aside.)
Kristyn’s Recipe Tips
- Don’t over-mix. Mix the dough by hand until just combined, a slightly sticky dough fries up lighter.
- Cover. Keep dough balls covered while you roll so they do not dry out; roll thin so they puff quickly.
- PRO TIP: Watch the Oil Temp! Make sure your oil stays at a consistent temperature. Use a thermometer and aim for about 350°F; too cool and bread absorbs oil, too hot and it browns before puffing.
- Fry one tester first to confirm timing, then work in batches without crowding.
- Sweet Fry Bread: Some 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.
- Savory Fry Bread: 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 Recipe
Equipment
Video
Ingredients
Bean Topping
- 2 cups dried pinto beans, rinsed and drained or 1 (16-ounce) can pinto beans, rinsed and drained)
- water
- 2-3 slices bacon, chopped and cooked
- 1 pound ground beef, cooked and drained
Bread
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup hot water, (130 degrees F)
- vegetable oil, for frying
Other Toppings
- shredded lettuce, sour cream, chopped tomatoes, sliced avocados, shredded cheese
Instructions
- Place rinsed dried beans in a slow cooker and cover with water. Cook on low for 4–5 hours, or until beans start to become tender.
- Add bacon pieces and ground beef to the slow cooker and continue to cook on low for an additional 1-2 hours, or until beans are fully tender. (To make the bean topping using canned beans, combine canned beans, cooked ground beef, and cooked bacon and cook in a slow cooker on low for 2 hours. Set aside.)
- Make the bread: Sift flour, baking powder, and salt together in a medium bowl. Add hot water and mix with your hands until a dough forms (dough should be a little sticky). Cover and let rest for 10 minutes.
- While the dough is resting, preheat the oven to 200°F. Fill a large saucepan with 1-2 inches of oil and heat over medium-high heat to about 350°F.
- Break off golf ball–sized pieces of dough and roll into balls about 1½ inches wide.
- Using a pastry roller and working on a lightly floured surface, roll each dough ball into a thin circle 6-7 inches in diameter.
- Working in batches, fry each dough piece in hot oil until the dough is golden and puffs up, about 20 seconds, then flip and fry on the other side for 10-20 seconds more. Set on a paper towel-lined plate to drain. Keep the fried bread warm in the oven while frying the remaining pieces.
- Spread beans over fry bread, top with any other desired toppings, and serve warm.
Notes
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. Make ahead. Mix up the dough and store in a resealable plastic bag for 1-2 days in the refrigerator or portion the dough into 1.5-2 inch balls and flash freeze. When ready to fry, remove from the refrigerator or freezer and let the dough come to room temperature. Fry according to recipe instructions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Though similar, there is a difference:
>> 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.
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.
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 1 1/2-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.
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.
Complete the Meal:
- MAIN DISHES: Quesadillas, Chicken Tacos, Empanadas, Cheese Crisp
- SIDES: Cilantro Lime Rice, Canned Refried Beans, Crock Pot Pinto Beans, Homemade Tortilla Chips
- DESSERTS: Arroz on Leche, Tres Leches, Easy Tres Leches, Chocolate Tres Leches
More COLLECTIONS: Mexican Dinner Ideas, Sunday Dinner Ideas, Easy Dinner Ideas
For More Recipes:
This recipe was first shared March, 2015.
DELICIOUS 😋 and EASY My kids gave our tacos 🌮 a 10/10⭐️ Reminds us of our local favorite restaurant in our town! ❤️
So you don’t use any seasoning in the beans? Just brown beans and hamburger?
Yep!
1st. Indian Taco (that is what they called them in Ok.) I had was at the Oklahoma City State Fair about 30 years ago and they where fantastic.
The recipe was listed in the local paper and I have been making them ever since. They are so easy to make
I do make up a batch of homemade chili and use that to put on my Fry Bread Tacos along with all the other toppings. ( I do make my chili a bit thicker when putting on Indian Tacos)
Dang, now I’m craving for one. I just may have to put this on my menu for next week.
Enjoy your day and have a wonderful weekend.
Thanks for sharing! Yes, sounds like a great meal for the menu, for sure!
I haven’t tried this yet, but I see breakfast possibilities. How about putting cinnamon a sugar on it and teaming it with your coffee or tea. I also see it with fresh fruit and whipped cream. Or top it with Reuben fixings for a Reuben Sandwich (open face). You’ll miss the Rye bread, but will be just as good.
I love all of those ideas! Such a creative way to use the fry bread.
Can this be made in an air fryer if the dough is brushed with oil?
I haven’t tried making these in the air fryer, but I suppose it could! You’ll have to let us know how they turn out if you do make it in the air fryer.
Plain flour or self rising flour ?
Plain flour works great for this one!
I like making Indian fried bread Your recipe is so simple my daughter who doesnt like cooking can make it. Having fun with kids recipe adding jelly to it.
I’m so glad you enjoy the bread. And that your kids are getting involved too. So awesome!
What temp should the oil be
About 350 degrees
I do my fibroid differently although I understand this basic but I used to make 400 to 600 pieces of fry bread every year for my ceremonials. These are the ingredients that I use you should try it.
Ingredients:
1) Self-rising flour (Shawnee’s best)
2) 1 tbsp sugar
3) one can evaporated milk
4) water
5) oil
I eyeball the amount of flour into a bowl bye how many I plan to make then I put one tablespoon of sugar in the flour then I eyeball the evaporated milk and water together into the meat and try to keep it half and half as best I can need my dough then I cover it and let it sit for 30 minutes and I come back I’ll roll them up into a ball handles at a time round them up into a circle and put a small dot in the middle not a finger dot but just a small Dot with a small opening to keep oil from seeking in bread and then I put it on the fire and cook to both sides of golden brown they usually come out very tasty and crunchy on the outside and soft on the inside. Let’s just say I never had any complaints!
Thanks for sharing your recipe! I’m sure it’s delicious!!
This fry bread is so good! We love it when we make Navajo tacos!
These are delicious! We love making Navajo tacos. They are easy and always a favorite. So good with powder sugar or honey on the fry bread too!