Authentic Navajo Indian Fry Bread (Taco Bread) – a delicious recipe with oil, all-purpose, baking powder, salt, warm milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.", "Mix together dry ingredients in a large bowl; *see note about salt.", "Gradually add warm milk and mix to make a soft dough.", "When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.", "Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.", "Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.", "Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).", "You can make larger flats; just make sure they're no thicker than 1/4"" and fry one at a time."]
1602
kcal
Calories
126
g
Fat
104
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 cups oil (for frying), 4 cups all-purpose flour, 3 tablespoons baking powder, 2 tablespoons salt, and more.
Yes, Authentic Navajo Indian Fry Bread (Taco Bread) falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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