This meal of juicy, simple poached salmon is excellent.
| Prep Time: | 1 hr |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon white sugar
- ¼ cup warm water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup warm water
- 6 cups vegetable oil for frying
- 1 pound ground beef
- 1 large onion, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 2 (6 ounce) cans tomato paste
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
- 1 pinch chili powder, or to taste
- ½ pound Cheddar cheese, coarsely shredded
- 1 head iceberg lettuce, cored and shredded
- 1 cup finely chopped onion, or as desired
- 1 cup finely chopped mild green chiles, or as desired
Instructions
- Mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. Whisk flour, 1 teaspoon salt, and baking powder in a bowl. Stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.
- Cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. Roll out the dough balls into flat round tortillas.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. Drain on paper towels and set aside.
- Cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. Drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. Bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.
- Place a piece of fry bread onto a plate and ladle a generous portion of chili onto the bread. Transfer Cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of Cheddar cheese and desired amounts of lettuce, onion, and chilies.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 10 g |
| Sodium | 807 mg |
| Sugars | 9 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
So my husband is Choctaw and I am Lakota Sioux. He was raised making fry bread without yeast. And don’t get me wrong its really good….BUT when I made this recipe I fell in love with it! (And so did he) I will never make fry bread differently!
I just used this for the fry bread recipe, and it was amazing!!! It was so easy and quick to make. I usually run to the store for bread dough when making Indian Tacos, but this was quicker and tasted better. Very easy to work with too. Thank you for sharing this recipe!
I’m an enrolled tribal member and….. This is the best fry bread recipe ever. I try different recipes often and this is a keeper.
This is a great recipe! I made it for dinner, instead of their recipe for the meat I used a can of chili with a pound of ground hamburger. Also I added a smidge bit more water. Let the dough rise for about 20 minutes, roll it out with a rolling pin and it gets super fluffy! I am a Native American and have tried many different recipes and tasted numerous different breads from family and friends and this is at the top 🙂
I only used the recipe for the fry bread and served it with a pozole stew I make. This was great! Easy to make and the flavor was really good. I don’t have a thermometer for the oil so I just drop in a piece of dough and when it is bubbling and floats to the top I start cooking the bread. I did a side by side with the “Fry bread tacos II” recipe and while both were great, my whole family voted for this one.
I only followed the recipe for the fry bread and then did my own chili. But the fry bread turned out beautifully and was just the right texture!
Love this recipe! I’ve always made my fry bread the traditional Ojibwe way (without yeast) and it’s good but it just doesn’t stay soft for long, so I wanted a recipe with yeast that stays fluffy and tender and this is definitely it!
My husband made these and it was wonderful. The bread was crunchy outside, soft and yummy inside. We have added it to our favourites list.
Amazing recipe soooo yummmmm
Just made the fry bread part of the recipe. Spot on!
Perfect fry bread recipe. Quick, Easy and its so delicious made into a taco or with butter, cinnamon and sugar on it.
I haven’t actually made this recipe as I have my own I like to use. I just wanted to comment and say that the longer you let yeast dough raise the fluffier it gets. I always start my bread in the morning and let it raise all day. Punching down as necessary. Also you can try by not adding all the flour in and letting raise once then add the remaining flour and raise for a good part of the day. You won’t have tough bread that way. Also when I go to fry I only don’t overly mess with the dough As that lets all the air out of the dough if that makes sense. Just wanted to give a few tips. I live on a reservation and have had Indians tell me I make better dough then they do!
A new family favorite! The fry bread (after following the recommendation in one of the comments and letting it rise for 40 minutes) was light, fluffy and delicious. I did not roll the dough out but rather pinched out dough balls, patted them into hand sized circles, and fried. Perfect.
Yes!! I’ve been making (and selling) tacos for over 25 years ( yes I am Native American and lived on my reservation for my entire childhood + part of my young adulthood) and FINALLY someone who knows what tastes the best! I use as yeast bread dough recipe my Gramma verbally passed down BUT I tell friends who are afraid of making bread to try FROZEN STORE BREAD DOUGH. It isn’t as tasty but it works. You know its good fry bread when it still tastes good the next day…..can’t say that with some of the baking powder bread recipes.
Excellent!!! I’ve always been nervous about fry bread! My husband is Indian and grew up eating it and his mom makes it really good! My husband approved! It was really yummy. I added just a little extra sugar like a previous poster said and it was so yummy!
sounds good
OMGosh these were so good! I live in Arizona and grew up eating Navajo Tacos. I have been craving them lately and after looking at multiple recipes, chose this one with the yeast. I was a little intimidated because I haven’t really ever made anything with yeast before, but these turned out amazing! I made this recipe as is… although I did take a suggestion from another reviewer to let my dough rest 10 minutes after made and then let the discs rise. The combination of the fry bread and the chili was exactly what I was craving and tasted like I remember. I also made the slow cooker refried beans and Annie’s Fruit Salsa cinnamon chips from Allrecipes. This was my favorite meal I have had in a long time!
The bread wasn’t as fluffy as I’m used too with other fry bread recipes I’ve tried, but the kids seemed to like it. Not sure if I’ll make this particular one again, but it wasn’t bad.
This is an excellent recipe that I love and use, in addition to recommending it to others. Although, it would be better if you RENAMED it; as Indian is from India. This recipe is a Native American/1st people nations type of bread. 99% Natives would agree! If you would be so kind and rename it properly ?? Thanks for the excellent recipe!????????
This Fry Bread recipe was so good and we all loved it! The only thing I did differently was I used my bread machine on the dough cycle to make the dough and it worked very well. I tried rolling them out thinner and as a result bigger in diameter after the first few I did but next time I make these I’ll leave them a little thicker and smaller. The thinner ones tended to bubble up with air pockets more so when frying then the thicker ones did. They all tasted fantastic though so I will be making these over and over. Both my adult sons liked them better than the store bought taco shells. Fantastic!
Recipe says to cut dough into 6 pieces, but header says makes enough for 12???