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)



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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.




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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.



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✨ 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!