Navajo Fry Bread with Pinto Beans

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Navajo Fry Bread is a beloved Native American staple with deep cultural roots, made from a simple flour dough fried until golden and puffy. Topped with warm, seasoned pinto beans, it makes a hearty and satisfying meal that has been enjoyed across the Southwest for generations.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 22 gFat
• 3 gSaturated Fat
• 78 gCarbs
• 11 gFiber
• 3 gSugar
• 18 gProtein
• 890 mgSodium
• 620 mgPotassium
• 220 mgCalcium
• 5.5 mgIron
• 4 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the Fry Bread Dough

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons nonfat dry milk powder
• 3/4 to 1 cup warm water
• 1 tablespoon vegetable oil

For Frying

• 2 cups vegetable oil, for frying

For the Seasoned Pinto Beans

• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 cup water or low-sodium broth

Directions

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and dry milk powder. Add the warm water and 1 tablespoon oil, then stir with a fork until a soft dough forms. Knead gently in the bowl for about 1 minute until smooth — do not overwork the dough.
2. Cover the dough with a clean kitchen towel and let it rest for 15 minutes. Divide the rested dough into 4 equal portions and roll each into a smooth ball.
3. On a lightly floured surface, use a floured rolling pin to pat and roll each ball into a round disc about 6 inches wide and 1/4 inch thick. Poke a small hole in the center of each disc with your finger to prevent it from puffing unevenly.
4. Heat about 1/2 inch of vegetable oil in a deep skillet or cast-iron pan over medium-high heat until it reaches 350°F. Carefully lay one dough round into the hot oil and fry for about 2 minutes per side, flipping once, until deeply golden brown and puffed. Drain on paper towels. Repeat with remaining dough.
5. While the bread rests, prepare the beans: heat 1 tablespoon oil in a saucepan over medium heat. Add the diced onion and cook for 3 minutes until softened, then stir in the garlic and cook for 30 seconds more.
6. Add the drained pinto beans, cumin, chili powder, smoked paprika, salt, and 1/4 cup water. Gently mash about one-third of the beans with the back of a spoon to thicken the mixture. Simmer for 8 to 10 minutes until heated through and slightly saucy.
7. To serve, place each warm fry bread on a plate and spoon a generous portion of seasoned beans over the top. Serve immediately while the bread is crisp on the outside and soft inside.

Cook’s Notes

• Maintain oil temperature at 350°F — if the oil is too cool the bread will absorb grease and turn soggy; too hot and it will burn before cooking through.
• For a sweet variation, skip the beans and dust the hot fry bread with cinnamon sugar or drizzle with honey.
• To turn this into a Navajo Taco, top the fried bread with shredded lettuce, diced tomatoes, shredded cheddar cheese, and salsa.
• Use a heavy cast-iron skillet for the most even frying and authentic results.
• Traditional cooks sometimes add a small amount of lard to the dough for extra flavor and tenderness.

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