Indian Fry Breads

Blogger Stephanie Wise of Girl versus Dough shares a taco recipe that’s not. Forget soft or hard shells: Indian fry bread is the new tortilla for your tasty homemade tacos!

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Servings 4

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8 Ratings

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ingredients 3
Prep Time 5 min
Total Time 10 min

Ingredients

: Vegetable oil for frying

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

: Favorite toppings (such as shredded cheese, cooked ground beef, Old El Paso® Thick ‘n Chunky salsa, sour cream, diced tomatoes and lettuce, honey or powdered sugar)

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Directions

1 Line plate with paper towels; set aside. In 12-inch skillet, pour oil until 2 inches deep. Place deep-fry thermometer on side of skillet so bottom of thermometer reaches nearly to bottom of inside of skillet. Heat oil to 350°F.
2 Remove dough from can; shape into a ball. Divide ball into 4 equal pieces; roll each piece into a ball. With hands, flatten each ball into 4- to 5-inch-diameter disk. Poke about 1/4-inch hole in center of each disk (this keeps dough from puffing too much during frying).
3 Carefully drop disks of dough, 1 or 2 at a time, into hot oil. Fry about 2 minutes on each side, turning over carefully with slotted spoon, until outside is deep golden brown. Remove from oil with slotted spoon; place on lined plate so paper soaks up excess oil. Make sure oil has returned to 350°F before frying next batch.
4 For savory fry breads, immediately top breads with cheese and other favorite savory toppings. For sweet fry breads, top with honey or powdered sugar.

EXPERT TIPS

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Expert Tips

Divide dough into smaller pieces before frying for bite-size Indian taco appetizers.

Always wear an apron when working with hot oil, and take extra precautions by using oven mitts to protect your hands while turning and removing the dough (and keep the little ones out of the kitchen).