topping:

1 lb. ground beef
2-3 slices bacon, chopped
2 cans pinto beans

  • brown beef and bacon, then add pinto beans and simmer while making fry bread

bread:

2 cups flour
3/4 tsp. salt
1 Tbsp. baking powder
1 cup warm water
1 cup fying oil

  • combine dry ingredients and mix well, then add water
  • mix by hand until dough forms, then rest 5 minutes
  • divide dough into golf-ball-sized chunks
  • roll each chunk of dough into 6” circle (about 1/2” thick)
  • fry 1-2 minutes on each side, until golden and poofed up
  • remove to paper-towel lined plate and keep warm in a 200°F oven while frying the rest
  • top with beef/been topping and taco toppings (lettuce, tomato, cheese, etc.)

source: https://lilluna.com/homemade-indian-fry-bread/

08/26/2023: the topping was great (kind of a cowboy chili), and the bread tasted good but was pretty tough. i suspect that’s because i over-kneaded and under-rested, resulting in too much gluten formation and not enough relaxation. next time, try mixing dough until just combined and resting at least 30 minutes. measuring flour by weight might also help, if the hydration ratio is off because my flour-scooping is denser than expected.