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Navajo Tacos - Fry Bread
Servings: 18 pieces
  • 2 Tbl yeast
  • 1/2 cup warm water
  • 1 1/2 cups milk
  • 1 cube butter
  • 1/2 cup sugar
  • 2 tsp salt
  • 2 eggs
  • 6-7 cups flour
  1. Mix the warm water and the yeast. Don't get the water too hot or it will kill the yeast. Set aside.

  2. Place the milk and the butter in a saucepan. Scald on stove until butter is melted. Cool so it won't cook the eggs or spoil the yeast.

  3. Add sugar and salt to the milk/butter mixture.

  4. Put above ingredients in your mixer. Add eggs and yeast, stir in.

  5. Add flour 1 cup at a time, mixing as you go. Mix or knead for 10 min.

  6. On a floured surface, roll out dough about 3/8" thick. Cut into squares, pull thin and fry in hot grease. ***

  7. Use metal tongs to flip the fry bread over to cook on the other side.

    When done, use tongs to remove fry bread from oil, and place fry bread on a tray covered with paper towel.

  8. NOTE: the oil is VERY hot. Be sure to wear an apron and watch out for your hands as sometimes the oil pops.

  9. ***Prepare beforehand a fry pan filled with shortening and melt it. Just before frying, get it up to full temperature. Test the temperature by putting in a pinch of dough to see how long it takes to cook. You want it took cook pretty quickly and the fry bread to come to a nice golden brown.

To serve Navajo Tacos:
  1. Layer fry bread, chili, and any toppings you desire. Such as sour cream, lettuce, grated cheese, tomatoes, onion, salsa, onions, avocado, etc.