Mother Road Market ★ 4.4
USA Today's three-time Best Food Hall winner in a restored 1939 industrial warehouse on Route 66, with resident stalls including Akira Sushi, Howdy Burger, and rotating vendors.
History
Fry bread was created in the 1860s when the U.S. government relocated the Navajo Nation and provided commodity rations including white flour, sugar, salt, and lard. Native cooks developed fry bread from these limited ingredients. The dish spread across Native American communities in Oklahoma, and the Indian taco version emerged at fairs and festivals in the 20th century. It is now a staple of Oklahoma state fair culture and is found at pow-wows and Native American food stands across the region.
Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 300g all-purpose flour, plus extra for kneading
- 2 teaspoons baking powder
- 1 teaspoon salt
- 240ml warm water (about 38 degrees C)
- Vegetable oil for frying (about 1 litre)
- For topping: 450g ground beef or canned pinto beans, taco seasoning, shredded cheddar, lettuce, tomato, sour cream
Method
- Whisk flour, baking powder, and salt. Add warm water and stir until a soft shaggy dough forms. Knead briefly until smooth, about 2 minutes. Cover and rest 20 minutes.
- Divide dough into 6 balls. On a lightly floured surface, press or roll each ball to a 20cm round about 6mm thick.
- Heat 5cm of oil in a deep skillet to 180 degrees C (350 degrees F). Fry each round 1.5 to 2 minutes per side until puffed and golden. Drain on a rack.
- Brown ground beef with taco seasoning if using, or warm beans with cumin and chili powder.
- Top each fry bread with meat or beans, then shredded cheese, lettuce, diced tomato, and sour cream. Serve immediately.
Tip from the editors. The dough should be soft but not sticky; add flour one tablespoon at a time if it clings to your hands, as overworking produces tough fry bread.
Where to eat indian taco (fry bread taco)
Indian Taco (Fry Bread Taco) in Tulsa
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