The Pioneer Woman Tasty Kitchen
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Indian Fry Bread and Navajo Tacos

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Level: Intermediate

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Description

Indian Fry Bread batter is a four-ingredient bread (non yeast) that fries up crunchy and crispy on the outside while light, tasty, and tender on the inside. It is so easy to whip up! Sprinkle with brown sugar and cinnamon straight out of the fryer, dust with powdered sugar, or my absolute favorite, top with taco meat and fixings for Navajo Tacos.

Ingredients

  • FOR THE FRY BREAD:
  • 2 cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Warm Water
  • Vegetable Oil, For Frying
  • FOR THE NAVAJO TACOS:
  • 1 pound Ground Beef
  • 3 Tablespoons Taco Seasoning
  • ¾ cups Water
  • ⅔ cups Shredded Cheddar Cheese
  • ½ cups Sliced Tomatoes
  • ¼ cups Sliced Black Olives
  • 2  Sliced Green Onions
  • Sour Cream

Preparation

In medium bowl whisk flour, baking powder and salt. Slowly stir in warm water with fork. Mix just until dough comes together. Use only as much water as you need for the dough to come together. Cover with wrap and let rest 1 to 2 hours. Flour your hands and the working surface. Pull off a piece a little smaller than a golf ball. Roll into a ball, then pat it out to 1/8 to 1/4 inch thick.

In a heavy pan, heat 1-2 inches of oil to 375ºF. Fry until bread is golden brown and puffs up, about 2–3 minutes. Flip halfway through to brown the other side. Remove to paper towels to drain.

For the tacos, in a large skillet over medium heat, brown ground beef. Drain any excess grease. Add taco seasoning and water, simmer for 5–10 minutes. Spoon on top of fry bread. Sprinkle with cheddar cheese, tomatoes, black olives and green onions. Top with sour cream and serve immediately.

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