Navajo Fry Bread Recipe
Crispy on the outside, soft and pillowy on the inside—perfect on its own or topped with savory or sweet additions.
Ingredients:
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
¾ – 1 cup warm water (start with less, add as needed)
2 tbsp vegetable oil or shortening (plus more for frying)
Oil for frying (about 2–3 cups, depending on skillet size)
—
Instructions:
Step 1: Make the Dough
1. In a large bowl, whisk together flour, baking powder, and salt.
2. Add oil/shortening, then slowly mix in warm water until the dough comes together. (It should be soft but not sticky.)
3. Knead gently for 3–5 minutes until smooth.
4. Cover with a clean towel and let rest for 30 minutes.
Step 2: Shape the Bread
1. Divide dough into 8 equal pieces.
2. On a lightly floured surface, roll or press each piece into a flat disk (about 6 inches across).
Tip: Don’t worry about perfect circles—rustic shapes are traditional.
Step 3: Fry
1. Heat 1–2 inches of oil in a heavy skillet to 350°F (175°C).
2. Fry each piece of dough until golden brown, about 1–2 minutes per side.
3. Drain on paper towels.
—
How to Serve Navajo Fry Bread
Savory: Top with taco fillings (ground beef, beans, cheese, lettuce, salsa) → “Navajo Tacos.”
Sweet: Drizzle with honey, powdered sugar, or cinnamon sugar.
Simple: Enjoy warm with a pat of butter.
—
✨ Tips & Notes:
Don’t overwork the dough, or the bread will turn out tough.
If the bread puffs too much, poke a small hole in the center before frying.
Best served fresh and hot!
