NAVAJO FRY BREAD & VEGETARIAN INDIAN TACO

Ingredients

• 250 g (2 cups)plain flour
• 11 ml (¾ tbsp)baking powder
• 2.5 ml (½ tsp)salt
• 180 ml (¾ cup), plus up to 60 ml (¼ cup) if neededwarm water
• 15–30 ml (1–2 tbsp)oil
• For dusting, as neededextra flour
• For frying, as neededvegetable oil
• 170 g (1 cup)cooked red or black beans
• 75 g (½ cup)chopped onion
• 5 g (1 tsp)finely chopped garlic
• 15 ml (1 tbsp)oil
• 60 ml (¼ cup)thick tomato purée
• 5 ml (1 tsp)paprika
• 2.5 ml (½ tsp)cayenne pepper
• 2.5 ml (½ tsp)ground cumin
• 5 ml (1 tsp)salt
• 60 ml (¼ cup)water
• 1 tbspchopped coriander
• 1avocado, peeled and cubed
• 75 g (½ cup)sweetcorn
• 1 largetomato, chopped
• 50 g (½ cup)chopped spring onion
• 1jalapeño, finely chopped
• 15–30 ml (1–2 tbsp)lime juice
• 1 clovegarlic
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)ground black pepper
• 2 tbspchopped coriander
• 120 ml (½ cup)soured cream
• 60–120 g (½–1 cup)cheese of your choice
• 75 g (½ cup)sliced olives
• 90 ml (6 tbsp)maple or honey butter
• As neededicing sugar

Instructions

1. 1

   Mix dry ingredients

   In a mixing bowl, combine the flour, baking powder and salt.

2. 2

   Add the oil

   Rub the oil into the flour mixture.

3. 3

   Make the dough

   Add the warm water and bring the mixture together into a dough. You may need 180–240 ml (¾–1 cup) of water, depending on how much the flour absorbs; aim for a dough that is neither hard nor very soft, and avoid kneading it much.

4. 4

   Rest the dough

   Leave the dough to rest for 10–30 minutes.

5. 5

   Heat the frying oil

   Heat enough vegetable oil for frying in a wok, pan or deep fryer.

6. 6

   Shape the breads

   Divide the dough into 6 pieces and roll each into a ball. Pat each ball into a circle by hand or use a rolling pin, dusting with extra flour as needed. Roll each to about 7.5–10 cm (3–4 inches) across, keeping it fairly thick, and set aside as you shape the rest.

7. 7

   Prick the dough

   Make small slits over each round with the tip of a knife, or prick it with a fork, to stop it puffing up like a balloon.

8. 8

   Check the oil

   Drop a small piece of dough into the oil; it is ready when the piece rises to the surface immediately.

9. 9

   Fry until golden

   Fry the breads until both sides are light golden brown.

10. 10

    Drain the breads

    Transfer the fried breads to a colander to drain off excess oil.

11. 11

    Cook the onion

    For the beans, heat 1 tbsp oil in a wide pan over medium heat. Add the chopped onion and stir-fry until soft and pinkish.

12. 12

    Add the garlic

    Stir in the chopped garlic and cook for 1 minute.

13. 13

    Season the beans

    Add the tomato purée and let it cook briefly, then mix in the paprika, cayenne and cumin. Add the salt and beans.

14. 14

    Simmer the beans

    Pour in 60 ml (¼ cup) water and cook for 2–3 minutes. Stir in 1 tbsp coriander; the bean topping is ready.

15. 15

    Make the salsa

    Put the cubed avocado in a mixing bowl, add the lime juice and mix. Add the sweetcorn, chopped tomato, spring onion, jalapeño, garlic, salt, pepper and 2 tbsp coriander, then mix well.

16. 16

    Assemble the tacos

    Divide the bean mixture into 6 portions and spread it over the fry breads. Add the avocado-corn salsa, olives, soured cream and cheese.

17. 17

    Add a sweet topping

    For a sweet version, spread about 1 tbsp maple or honey butter over a fry bread and sprinkle with icing sugar. Add fresh fruit if you like.

What is Navajo fry bread?

Fry bread is a flat, yeast-free dough cooked in hot oil until it becomes golden and puffy. It is associated with Native American communities, including the Navajo Nation, and has a complex history shaped by displacement and imposed food rations.

This version turns the bread into a vegetarian taco with seasoned beans and a fresh avocado-corn salsa. The dough needs little handling, while the toppings provide contrasting creamy, savoury and bright flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 890 calories, 22g protein, 105g carbs, 44g fat.

The bread and beans provide most of the carbohydrates, while the frying oil, avocado, cheese, soured cream and maple or honey butter contribute much of the fat. Beans and cheese also contribute protein. For a more balanced plate, serve one taco with extra fresh vegetables and choose either the savoury toppings or the sweet finish.

The simple dough

Flour and baking powder: these form the bread’s basic structure and help it puff as it fries. Mix them evenly with the salt before adding the wet ingredients.

Water and oil: add the warm water gradually, since flour can absorb different amounts. The dough should come together without becoming stiff or very soft, and only a little handling is needed.

Shaping without overworking

Resting time: leave the dough for 10–30 minutes so it is easier to shape. Divide it into 6 pieces, then pat or roll each one into a circle about 7.5–10 cm across.

Pricking: small slits or fork pricks let steam escape and limit balloon-like puffing. Keep the rounds fairly thick rather than rolling them paper-thin.

Frying and doneness

Oil readiness: a small dough scrap should rise to the surface straight away when the oil is hot enough. Take care around hot oil and fry the breads until both sides are light golden brown.

Draining: let excess oil run off in a colander after frying. This keeps the breads from sitting in a pool of oil while you finish the toppings.

Building the bean topping

Aromatics first: soften the onion in oil before adding the chopped garlic, then cook the garlic for a minute. Briefly cooking the tomato purée and spices helps them blend into the beans.

Short simmer: add the beans, salt and water, and cook for 2–3 minutes. Stir in the coriander at the end so its flavour stays fresh.

Keeping the salsa fresh

Avocado first: toss the cubes with lime juice before adding the other salsa ingredients. The juice gives the mixture a tangy lift and helps the avocado stay bright for serving.

Finishing touches: tomato, sweetcorn, spring onion and jalapeño bring different textures and flavours. Adjust the amount of jalapeño to suit your preference.

Serving ideas

For tacos: spread the beans over each bread, then add salsa, olives, soured cream and cheese. Feta is one option; the recipe also leaves the cheese choice open.

For a sweet snack: use about 1 tbsp maple or honey butter per bread, followed by icing sugar. Fresh fruit can be added as well.

Recipe notes & tips

• Measure out the extra water before you begin, but add it gradually to avoid making the dough too soft.
• Avoid kneading the dough extensively; bring it together and let it rest instead.
• Keep the shaped rounds thick and prick them before frying.
• Test the oil with a small dough scrap before frying the breads.
• Drain each bread after frying while you finish the toppings.
• Toss the avocado with lime juice promptly, then add the remaining salsa ingredients.

Variations

• Cheese choice: use feta, as in the recipe, or another cheese you enjoy.
• Milder salsa: leave out the jalapeño or use less of it.
• Extra fruit: add fresh fruit to the sweet version with maple or honey butter.
• Beans: use either cooked red beans or cooked black beans.
• Sweet topping: choose maple butter or honey butter and finish with icing sugar.

Common mistakes to avoid

• Adding all the water at once: the flour may need less, so pour it in gradually and stop when the dough comes together.
• Overworking the dough: too much kneading is unnecessary here; mix just until you have a dough.
• Rolling too thin: thin rounds can lose the intended substantial texture, so keep them fairly thick.
• Skipping the pricks: unpricked bread can puff like a balloon; make small slits or use a fork.
• Frying before the oil is ready: check that a dough scrap rises immediately before adding a bread.
• Crowding the pan: fry in batches if needed so the breads have room to cook on both sides.

How to store

Store leftover breads, beans and salsa separately in covered containers in the fridge and use within 2 days. Reheat the breads in a dry frying pan or warm oven; warm the beans separately, and add the chilled toppings just before serving. The breads are best freshly fried, as refrigeration softens their texture.

Frequently asked questions