Traditional Navajo Fry Bread

A simple and delicious recipe brings a taste of Navajo tradition to your kitchen. Crispy on the outside and soft inside, this fry bread is perfect for sharing with family and friends.

Helpful Tips For Cooking

Use hot oil but not smoking to get a golden crust without burning.
Stretch the dough gently to keep it light and airy.
Fry in small batches to maintain the oil temperature and cook evenly.

Ingredients 0/6

1 cup vegetable oil for frying, or as needed 1 cup unbleached flour 1 teaspoon baking powder 1 teaspoon powdered milk ¼ teaspoon salt ½ cup water

Why You'll Love This Recipe

This bread is crispy on the outside and soft on the inside. It’s a comforting treat that brings people together. Its simple ingredients create a delicious, warm flavor that feels like home.

Directions

Gently heat some oil in a heavy skillet until it reaches about 350°F (175°C). In a big bowl, sift together the flour, baking powder, powdered milk, and salt. Pour in the water and stir everything until you get a sticky dough. Dust your hands with a little flour and shape the dough into a ball. Carefully place the dough into the hot oil and fry it for about 3 to 4 minutes on each side, until it turns a nice golden brown. Once cooked, transfer the fry bread to a plate lined with paper towels to soak up any extra oil. Let it cool just a bit before serving.

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

How To Plate This Dish

Serve warm with honey, powdered sugar, or savory toppings like beans, cheese, and salsa. It’s perfect as a snack or a base for a filling meal. Enjoy it fresh for the best taste and texture.

Storage Suggestions

Store leftovers in an airtight container at room temperature for up to two days. Reheat in a warm oven or toaster to bring back crispness. Avoid refrigerating as it can make the bread tough.

Frequently Asked Questions

Can I use regular milk instead of powdered milk?

Yes, you can substitute powdered milk with an equal amount of regular milk, but reduce the water slightly to keep the dough consistency right.

What can I use if I don’t have unbleached flour?

All-purpose flour works well as a substitute if unbleached flour isn’t available.

How do I know when the oil is hot enough for frying?

Heat the oil to about 350°F (175°C). You can test by dropping a small piece of dough into the oil; it should sizzle and float to the surface quickly.

Can I bake the dough instead of frying it?

Traditional fry bread is fried for its texture and flavor, but you can bake it for a healthier option; however, the texture will be different.

How should I store leftover bread?

Store leftovers in an airtight container at room temperature for up to two days. Reheat in a skillet for best texture.

What can I serve with this bread?

It pairs well with honey, jam, or used as a base for savory toppings like beans, meat, or cheese.

Why is my dough too sticky to handle?

If the dough is too sticky, sprinkle a little more flour on your hands and the dough until it’s manageable but still soft.

Can I use a different type of oil for frying?

Yes, vegetable oil is preferred, but you can use canola or sunflower oil as alternatives with high smoke points.