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This is my not-at-all-traditional, white guy version of Navajo fry bread, developed specifically to cradle my Chalupa Cabra—goat stew meets taco night. It’s inspired by the real deal, but makes no claims to authenticity. I learned what little I know from watching Native cooks who’ve generously shared their techniques online, and I offer this with full respect to them.
This version makes just two rounds— perfect for a small batch—and they reheat surprisingly well in a toaster oven. Crispy edges, soft centers, and strong enough to hold up under a pile of stewed goat. It’s fry bread, with a purpose.
