Navajo fry bread is a delicious, versatile, and iconic Native American dish that’s crispy on the outside and soft and fluffy on the inside. It’s a simple yet satisfying treat, often served as a base for various toppings such as honey, powdered sugar, or savory options like tacos and chili. This bread has a rich history and is a beloved part of Navajo culture, often served during celebrations and gatherings.
Why You’ll Love This Recipe
Navajo fry bread is easy to make, requires just a few basic ingredients, and can be customized to suit both sweet and savory cravings. Whether you enjoy it as a dessert with a drizzle of honey or as a savory taco shell filled with seasoned meats and vegetables, this fry bread delivers on taste and texture. It’s crispy, fluffy, and a real crowd-pleaser for any occasion. Plus, it’s an excellent way to enjoy fresh, homemade bread without the need for an oven!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (more if needed)
- 2 tablespoons vegetable oil (for the dough)
- Oil for frying (vegetable or canola oil works well)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Stir to combine evenly.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the warm water and 2 tablespoons of vegetable oil. Stir with a spoon until the mixture begins to come together into a dough. If the dough feels too dry, add a little more warm water, one tablespoon at a time, until the dough is soft and slightly sticky but still manageable.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 3-5 minutes until it becomes smooth and elastic.
- Rest the Dough: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 15-20 minutes. This resting time will help the dough relax, making it easier to shape.
- Shape the Fry Bread: Once the dough has rested, divide it into 8 equal portions. Roll each portion into a ball, then flatten it out with your hands or a rolling pin into a circle about 1/4-inch thick. The bread should be around 6 inches in diameter, but you can adjust the size based on your preference.
- Heat the Oil: Heat about 2 inches of oil in a large skillet or deep pan over medium-high heat. You can check if the oil is ready by dropping a small piece of dough into the oil; if it sizzles, it’s ready.
- Fry the Bread: Carefully slide one piece of dough into the hot oil. Fry it for about 2-3 minutes per side, or until golden brown and crispy. Flip it over using tongs or a slotted spoon to ensure even cooking. Remove the fried bread from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Serve: Serve the fry bread warm with your choice of toppings. You can top it with honey, powdered sugar for a sweet treat, or use it as a base for savory dishes like tacos, chili, or a Navajo taco.
Servings and Timing
This recipe makes about 8 pieces of fry bread and takes approximately 45 minutes, including preparation, resting, and frying time.
Variations
- Sweet Fry Bread: For a sweeter version, drizzle the fry bread with honey, syrup, or sprinkle with cinnamon sugar. It’s perfect as a dessert or snack.
- Savory Fry Bread: Use fry bread as a base for Navajo tacos by topping it with seasoned ground beef or turkey, lettuce, cheese, and salsa. You can also add chili, beans, or roasted vegetables.
- Gluten-Free Fry Bread: Substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version of this delicious bread.
- Beef Fry Bread: For a savory twist, mix cooked, crumbled beef into the dough before frying it for added flavor.
Storage/Reheating
- Storage: Store any leftover fry bread in an airtight container at room temperature for up to 2 days. You can also wrap it in plastic wrap and freeze it for up to 1 month.
- Reheating: To reheat, warm the fry bread in a dry skillet over low heat or in the oven at 350°F (175°C) for about 5 minutes to crisp it up again.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to let it come to room temperature before rolling it out and frying.
Can I use a different type of flour for fry bread?
Yes, you can experiment with different types of flour, such as whole wheat flour, but this will alter the texture slightly. For a more authentic taste, it’s best to stick with all-purpose flour.
Is it necessary to rest the dough?
Resting the dough is important as it helps the gluten relax, making it easier to shape and fry. However, if you’re in a rush, you can skip the resting time, but the bread might not be as soft and fluffy.
Can I bake the fry bread instead of frying it?
Fry bread is traditionally deep-fried for the best texture and flavor, but you can bake it as a healthier alternative. Preheat the oven to 400°F (200°C) and bake the dough for 12-15 minutes or until golden brown. Keep in mind that it won’t have the same crispy texture as the fried version.
Can I use a different oil for frying?
Yes, you can use any neutral-flavored oil like canola oil, sunflower oil, or even coconut oil, depending on your preference.
How do I make the fry bread fluffier?
To make the fry bread fluffier, avoid overworking the dough while kneading, and make sure the oil is hot enough to fry the bread quickly. This will help achieve a light and airy texture.
Can I make fry bread without baking powder?
Baking powder helps the dough rise slightly and gives the fry bread a lighter texture. If you don’t have baking powder, you can try using baking soda, but the texture may change slightly.
How can I make the fry bread less greasy?
If you find the fry bread too greasy, make sure the oil is at the correct temperature (about 350°F or 175°C) when frying. If the oil is too cold, the bread will absorb more oil. Also, drain the fry bread on paper towels immediately after frying to remove excess oil.
Conclusion
Navajo fry bread is a delicious and versatile dish that can be enjoyed in both sweet and savory forms. It’s perfect for any occasion, whether you’re craving a snack, preparing a meal for a crowd, or looking for a unique twist on tacos. With its golden crispy exterior and fluffy interior, fry bread is always a crowd-pleaser. Serve it with your favorite toppings, and enjoy this traditional Native American treat any time you want a comforting and satisfying dish!
Print
Navajo Fry Bread
- Total Time: 45 minutes
- Yield: 8 pieces
- Diet: Vegetarian
Description
Navajo fry bread is a crispy and fluffy Native American dish that can be served as a sweet treat with honey and powdered sugar, or used as a base for savory tacos and chili.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (more if needed)
- 2 tablespoons vegetable oil (for the dough)
- Oil for frying (vegetable or canola oil works well)
Instructions
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Stir to combine evenly.
- Make a well in the center of the dry ingredients and pour in the warm water and 2 tablespoons of vegetable oil. Stir with a spoon until the mixture begins to come together into a dough. If the dough feels too dry, add a little more warm water, one tablespoon at a time, until the dough is soft and slightly sticky but still manageable.
- Turn the dough out onto a lightly floured surface and knead it for about 3-5 minutes until it becomes smooth and elastic.
- Cover the dough with a clean kitchen towel or plastic wrap and let it rest for about 15-20 minutes.
- Once the dough has rested, divide it into 8 equal portions. Roll each portion into a ball, then flatten it out into a circle about 1/4-inch thick (around 6 inches in diameter).
- Heat about 2 inches of oil in a large skillet or deep pan over medium-high heat. Drop a small piece of dough into the oil to check if it’s ready—if it sizzles, it’s time to fry.
- Carefully slide the dough into the hot oil. Fry for about 2-3 minutes per side, or until golden brown and crispy. Flip using tongs or a slotted spoon to ensure even cooking.
- Remove the fried bread from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Serve warm with your choice of sweet toppings like honey or powdered sugar, or use it as a base for savory dishes like tacos or chili.
Notes
- For a sweet version, drizzle the fry bread with honey or sprinkle with cinnamon sugar.
- For a savory version, top with seasoned ground beef, cheese, lettuce, and salsa for a Navajo taco.
- Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend.
- Beef fry bread: Add cooked crumbled beef to the dough for a savory twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Native American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
