2 cups 240g all-purpose flour
¾ teaspoon salt
3 teaspoons baking powder
1 cup 240ml warm water
2 cups 380g pinto beans, soaked overnight
1 pound 454g ground beef
In a mixing bowl, combine the flour, salt, and baking powder. Add warm water and mix with your hands until a dough forms. Let it rest for 5 minutes, then divide the dough into small balls.
Roll each ball into a circle about half an inch thick and approximately 6 inches in diameter.
In a medium saucepan, heat oil over medium heat. Fry each dough circle, turning once, until golden brown on both sides. Drain on a paper towel and set aside.
In a crockpot, place the soaked beans and cover them with water. Cook on low heat for 4-6 hours, or until the beans are tender.
Two hours before the beans are done, add the chopped bacon to the crockpot.
In a separate pan, cook the ground beef until browned.
Once the beans are cooked, add the cooked ground beef to the crockpot and mix well.
To assemble, place the Indian Fry Bread on a plate and top it with the cooked beans, lettuce, sour cream, and tomatoes. Customize the toppings as desired.
If you prefer a vegetarian option, you can omit the ground beef and add more vegetables or substitute it with a meat alternative.
The bread can be stored in an airtight container for a day or two but is best enjoyed fresh and warm.