Fry Bread Tacos (Utah Style): Crispy Flat Top | Arteflame

Introduction

There is nothing quite like the sound of dough hitting hot oil, instantly puffing up into a golden, pillowy masterpiece. In Utah, we call these "scones," but you might know them as Navajo Tacos. The smell of frying dough mixing with the smoky aroma of the wood-fired grill creates a nostalgic atmosphere perfect for backyard gatherings. It is a texture lover's dream: crispy on the outside, incredibly airy on the inside, and piled high with savory meat and cool, crisp veggies.

Why This Recipe is a Backyard Favorite

This dish is the definition of interactive dining. Using the Arteflame grill transforms a standard dinner into an event. The flat cooktop allows you to sear the beef and fry the bread simultaneously, infusing everything with a subtle wood-fired flavor you just cannot get indoors. It is hearty, hands-on, and guaranteed to leave everyone with a smile (and a messy face).

Chef’s Tips for Fluffiness

• Rest the dough: Give it a full 20 minutes so the gluten relaxes; otherwise, your scones will be tough and rubbery rather than light and airy.
• Watch the heat: The oil needs to be hot enough to sizzle immediately, but not smoking. If the plancha is too hot, the outside will burn before the inside cooks through.

Make It Your Own

If you are dairy-free, simply swap the milk for water or oat milk in the dough—it still fries up beautifully. For a vegetarian twist, replace the ground beef with seasoned black beans or grilled peppers; the fry bread base creates a delicious canvas for just about anything!

Ingredients

For the Utah Fry Bread (Scones)

• 3 cups all-purpose flour
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar (helps with browning)
• 1 ½ cups warm milk (or water for a dairy-free version)
• ¼ cup melted butter (optional, for richness)
• Vegetable oil or Canola oil (for frying on the grill)

For the Taco Toppings

• 2 lbs ground beef (80/20 blend is best for flavor)
• 1 packet taco seasoning (or homemade blend: chili powder, cumin, garlic powder, onion powder)
• 1 cup water
• 2 cups shredded cheddar or Colby-Jack cheese
• 1 head iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 can black olives, sliced
• Sour cream and Salsa for serving

Instructions

Step 1: Prepare the Fry Bread Dough

1. In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk together to ensure the leavening agents are evenly distributed.
2. Make a well in the center of the dry ingredients and pour in the warm milk and melted butter.
3. Mix gently with a fork until a sticky dough forms. Do not overmix, or the bread will become tough.
4. Turn the dough out onto a floured surface and knead lightly 3-4 times just to bring it together. Cover with a clean cloth and let it rest for 15-20 minutes. This relaxes the gluten and makes stretching easier.

Step 2: Fire Up the Arteflame

1. Start a fire in your Arteflame grill using charcoal or firewood. Allow it to burn down until you have a high heat in the center and a medium-high heat on the flat top plancha.
2. Clean the cooktop surface with a scraper and apply a thin layer of oil to season it before cooking.

Step 3: Cook the Taco Meat

1. Place the ground beef directly on the hot flat cooktop, somewhat near the center where the heat is higher.
2. Use a spatula to break up the meat as it sears. Cook until fully browned and no pink remains.
3. Sprinkle the taco seasoning over the meat and add the water. Stir well on the griddle surface, allowing the water to simmer and reduce into a thick sauce coating the meat.
4. Move the seasoned meat to the outer edge of the grill to keep warm without burning while you fry the bread.

Step 4: Fry the Scones

1. Divide your rested dough into 8 equal pieces. Roll or stretch them into thin discs (about 6 inches in diameter). Poke a small hole in the center of each disc to prevent it from puffing up into a ball.
2. Add a generous amount of oil to a section of the plancha (or use a cast iron skillet placed on the grill grate if you prefer deep frying).
3. Place the dough discs onto the hot oil. Fry for 2-3 minutes per side until they are puffy and golden brown.
4. Remove from the heat and let them drain briefly on a wire rack or paper towels.

Step 5: Assemble the Tacos

1. While the bread is hot, place a piece on a plate.
2. Ladle a generous scoop of the warm taco meat over the center.
3. Immediately top with shredded cheese so it begins to melt.
4. Pile on the lettuce, tomatoes, olives, salsa, and a dollop of sour cream. Serve immediately with a knife and fork!

Tips

Mastering Utah Fry Bread on a flat-top grill requires managing your heat zones effectively. The dough needs hot oil to puff up instantly, but if the griddle is smoking hot, the outside will burn before the inside cooks. Test the oil temperature by dropping a tiny piece of dough on the surface; if it sizzles and bubbles immediately, you are ready to go. If using the flat surface directly for shallow frying, ensure you use a spatula to constantly move the oil back toward the dough, as it may run off toward the fire.

Another crucial tip is the resting period for the dough. Don't skip this! Resting allows the gluten strands to relax. If you try to roll out the dough immediately after mixing, it will snap back like a rubber band and result in a chewy, dense scone rather than a light, airy one. Finally, poke a hole in the center of the dough before frying. This traditional "belly button" ensures the hot oil cooks the center evenly.

Variations

The beauty of this dough is its versatility. While the savory taco version is the classic Utah dinner, you can easily adapt the base recipe for different flavor profiles or dietary needs. The Arteflame's ability to cook sweet and savory items simultaneously on different heat zones makes experimenting easy. Here are a few ways to switch things up:

• Classic Sweet Scone: Skip the taco toppings. Instead, slather the hot fried bread with honey butter and sprinkle with powdered sugar.
• Breakfast Tacos: Top the fry bread with scrambled eggs (cooked on the Arteflame), bacon bits, and country gravy.
• Navajo Burger: Instead of loose taco meat, cook a smashed burger patty on the grill and use two smaller pieces of fry bread as the bun.
• Vegetarian Delight: Replace the beef with seasoned black beans, grilled peppers, and onions.
• Spicy Kick: Add diced jalapeños directly into the dough mixture before frying for an infused spicy crunch.

Best pairings

Utah Fry Bread Tacos are a heavy, hearty meal, so the best pairings are drinks and sides that can cut through the richness of the fried dough and savory meat. Since you are already cooking outdoors, embrace the Southwestern vibe. A cold, crisp Mexican lager with a lime wedge is the ultimate adult beverage pairing, offering a refreshing contrast to the warm, spicy taco. For a non-alcoholic option, nothing beats a tall glass of Horchata or a classic Mexican Coke with real cane sugar.

If you need a side dish—though one taco is usually a meal in itself—Mexican street corn (Elote) is the perfect companion. You can roast the corn on the center grate of your Arteflame while the meat simmers. The sweetness of the corn balances the salty taco seasoning, and the creamy chili-lime sauce ties the whole meal together. A light cucumber and tomato salad with lime vinaigrette also works well to add freshness to the plate.

Conclusion

Cooking Utah Fry Bread Tacos on the Arteflame grill is more than just making dinner; it is an homage to American West culture and a celebration of outdoor cooking. The combination of the smoky aroma from the wood fire, the sizzling of the dough, and the fresh crunch of the toppings creates a sensory experience that standard kitchen cooking just can't match. This recipe is robust, filling, and undeniably delicious.

Whether you call them scones, fry bread, or Navajo tacos, the result is the same: a clean plate and a happy family. By utilizing the different heat zones of your Arteflame, you can execute this meal seamlessly, keeping everything hot and ready for assembly. So, fire up the grill, get that dough rolling, and enjoy a true taste of Utah right in your own backyard.