Tag: Indian Fry Bread






While I’m living a PALEO & WHOLE30 lifestyle now, I grew up enjoying Indian Tacos!  I am status Metis, one of three indigenous people of Canada.  I did not grow up on a reserve.  But we celebrated my mother’s culture at home.  She introduced us at a very young age to Indian fry bread.  It was a part of our family tradition.

Every summer I try to attend one of our many powwows.  Every powwow has at least one vendor making Indian Tacos.  They go by a variety of names, depending on the local indigenous people.  They can be called Navaho, Metis, Ojibwa, Mohawk tacos, to name but a few.   The name reflects the indigenous tribe celebrating their family recipe.  Even Martha Stewart has a recipe for “fry bread” and refers to them as Indian Tacos in her recipe description.

Bannock, also known as Indian fry bread, is the foundation of this popular and tasty dish.  The way it is served varies from region to region and different tribes have different family recipes.  In Canada, Scottish fur-traders introduced their fried wheat bread to our First Nations people.  Our indigenous people took the recipe, used cornflour instead of wheat as a base ingredient, and fried it in pork fat.  In the USA Navajo frybread originated 144 years ago when the USA government forced their indigenous, Arizona people to re-locate 300 miles away to New Mexico. 

The taco can be made with various proteins including ground buffalo, beef, chicken, turkey, and even vegetarian mack meat.  You can include any combination of taco toppings you desire, such as lettuce, broccoli coleslaw, chilis, salsa, etc. 

This recipe calls for a thinner fry bread that can be bent to pick up and eat!


The main flavours of this dish are spiciness from the taco spice and hint of sweetness from the coconut cream. 


There are several tastes and flavours moving through this dish.  However, the predominant tastes are spiciness due to the taco seasoning and the slight hint of sweetness from the coconut cream.  A glass of rose wine with a hint of sweetness is ideal This hint of sweetness will offset the spiciness bringing harmony to the palate, while also matching the sweetness in the coconut cream. 


Now you can enjoy authentic fry bread using our FRESH DOH Grain & Gluten Free Fresh Pasta Dough Mix.  In a food processor or mixer just add the DOH mix and 1 tablespoon of gluten-free baking powder.  Add 1/2 cup of water and then one tablespoon of water at a time until a firm DOH forms.  to the mix. 

Our FRESH DOH Bannock can serve as the foundation of a variety of Bannock recipes.  Bannock can also be the foundation of a variety of recipes, such as:

Bannock:   https://freshdoh.com/blogs/glutenandgrainfreelifestyle/bannock-indian-fry-bread

Tuna Melt on Indian Fry Bread https://freshdoh.com/blogs/glutenandgrainfreelifestyle/tuna-melt-on-indian-fry-bread-paleo-whole30

Chicken Salad on Indian Fry Bread:  https://freshdoh.com/blogs/glutenandgrainfreelifestyle/chicken-salad-on-indian-fry-bread-panini-paleo-and-whole30

Our FRESH DOH Grain & Gluten Free Fesh Pasta Dough Mix is available on Amazon in Canada and the USA.



Parchment paper
Rolling pin
Food processor or mixer


Place DOH mix in a food processor or mixer.  Add one tablespoon of gluten-free baking powder.  Add half a cup of room temperature water and mix.  Add an additional one tablespoon of water at a time until DOH is mixed.  t

Pull the DOH together into a ball and place it on a piece of parchment paper.

Cut dough into 4 pieces.

Roll into 4 balls, and then 8 smaller balls.

Roll each ball, one at a time between 2 pieces of Parchment paper into a 5″ or 6″ in diameter circle.

Repeat process, making 4 large Bannock pancakes.

Add enough oil to the bottom of an iron skillet.  Heat until almost smoking.  Fry one pancake at a time, about 1 minute per side until golden.   Set fried bread on piece of paper towel.  Repeat process for remaining 3 balls of DOH.

Pan-fry each pancake separately in fry-pan, about 1 minute per side.  

Top the pancake with whatever ingredients you like (that fall within the Paleo and Whole30 lifestyle of course!)


Parchment paper

Rolling pin

Food processor or mixer



  • Author: FRESHDOH
  • Prep Time: 30
  • Cook Time: 15
  • Total Time: 45
  • Yield: 4 to 6
  • Category: PALEO & WHOLE30
  • Method: FRYING
  • Diet: Gluten Free


Indian Fry Bread:

1 package FRESH DOH Grain & Gluten-Free Fresh Pasta Dough Mix*

1 tablespoon gluten-free baking powder

Olive oil (as needed for pan-frying)

Ground Chicken Mixture:

1 teaspoon olive oil

1 pound ground chicken

2 tablespoons Whole30 taco seasoning*

6 scallions, chopped (leave 2 tablespoons for garnish)


1 avocado, mashed

1 tomato, chopped

1 cups Daiya Cheddar Cheese (plant-based) (optional)

Coconut Cream**

*Whole30 Taco seasoning recipe below

**Buy canned coconut milk.  The cream separates from the coconut water.  Scoop out the coconut cream.  Place into a bowl and whip with a fork.


To make Indian Fry Bread, pour contents of FRESH DOH mix into a food processor or mixer.  Add baking powder.  With motor running add ½ cup cool water.  Add an additional one tablespoon of water at a time to mix until dough is mixed and moist but not wet.  Divide dough into 8 small balls.  Set balls on greased plate or parchment, cover with parchment and refrigerate DOH for about a half-hour.   

When ready, place parchment on a clean work surface.  Take one ball out of the refrigerator.  Place ball on parchment.  With the palm of your hand press the ball into a small disc.  Place another sheet of parchment on top of the disc.  Roll out the disc to about 4 inches in diameter, making a small taco.  Carefully remove taco and set on another greased plate (so it doesn’t stick).  Repeat process for the remaining 7 balls. 

Place enough oil in the bottom of the iron skillet to cover.  Heat oil on high until almost smoking.  Add taco.  Fry about 1 minute per side until the edges are golden.  Repeat profess for all tacos.  Drain tacos on paper towels. Set aside.  Clean fry pan.

To make ground chicken heat olive oil in the same frypan.  Add the ground chicken to the pan.  Saute for 5 minutes and break it up with the back of a wooden spoon. Add the taco seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it’s fully cooked and no pink remains.m Remove from heat.  Set in a bowl.  Fold in green onion.

Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.


¼ cup tablespoons chili powder

2 tablespoon ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoon dried oregano

1 teaspoon smoked paprika

Pinch sea salt

Pinch cayenne pepper (optional)

 In a bowl mix all ingredients together and transfer to a sterilized glass jar.  Seal tightly.  Keep In a cook dry place until needed.  Will stay fresh for about 6 months.





You can use any combination of ingredients you choose for the tacos.

Keywords: paleo, paleo recipes, paleo dinner, Whole30, Whole30 recipes, Whole30 dinner, gluten free, gluten free recipes, anti-inflammatory diet, grain free, grain free diet, grain free recipes, paleo and wine, gluten free and wine, grain free and wine

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