Navajo Fry Bread

• Prep Time: 15 minutes
• Rest Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Recipe Yield

• Makes: 8 fry breads

Difficulty Level

Easy

Ingredients

• 2½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional)
• 1 cup warm water
• 2 tablespoons vegetable oil or melted shortening
• Vegetable oil for deep frying

Optional Sweet Toppings

• Honey
• Powdered sugar
• Cinnamon sugar
• Butter
• Fruit preserves

Optional Savory Toppings

• Seasoned ground beef
• Refried beans
• Shredded lettuce
• Chopped tomatoes
• Shredded cheddar cheese
• Sour cream
• Salsa
• Sliced jalapeños

Kitchen Equipment

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin or hands for flattening
• Heavy-bottomed skillet or Dutch oven
• Tongs
• Paper towel-lined plate
• Thermometer (optional)

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, baking powder, salt, and sugar if using. Stir until evenly mixed.

Add the warm water and vegetable oil. Mix until a soft dough forms.

Step 2: Knead the Dough

Transfer the dough to a lightly floured surface. Knead gently for about 3 to 5 minutes until smooth and elastic.

Avoid over-kneading, as this can make the fry bread tougher instead of light and fluffy.

Step 3: Rest the Dough

Place the dough back into the bowl and cover with a clean kitchen towel.

Allow it to rest for 10 minutes. Resting helps relax the gluten, making the dough easier to stretch.

Step 4: Heat the Oil

Pour about 2 inches of vegetable oil into a heavy skillet or Dutch oven.

Heat the oil to 350°F–375°F (175°C–190°C).

Maintaining this temperature is important. Oil that is too cool will produce greasy bread, while oil that is too hot may burn the outside before the inside cooks.

Step 5: Divide the Dough

Divide the dough into 8 equal pieces.

Roll each piece into a ball.

Flatten each ball into a circle approximately 6 to 7 inches wide and about ¼-inch thick.

Leave the center slightly thinner than the edges.

Poke a small hole in the center using your finger to help prevent excessive puffing during frying.

Step 6: Fry the Bread

Carefully place one piece of dough into the hot oil.

Cook for 1½ to 2 minutes per side, or until golden brown.

Flip using tongs and fry the opposite side until evenly browned.

Repeat with the remaining dough, adjusting the heat as necessary to maintain the proper oil temperature.

Step 7: Drain

Transfer each cooked fry bread to a paper towel-lined plate to drain excess oil.

Serve immediately while warm for the best texture.

Cooking Tips

• Measure flour accurately for soft dough.
• Do not overwork the dough.
• Keep the frying oil between 350°F and 375°F.
• Fry only one or two breads at a time to prevent overcrowding.
• Drain well to keep the bread crisp.
• Serve immediately for the freshest flavor.

Serving Suggestions

Navajo Fry Bread is incredibly versatile.

For sweet servings:

• Drizzle with warm honey.
• Sprinkle with cinnamon sugar.
• Dust generously with powdered sugar.
• Spread with butter and jam.

For savory meals:

• Top with seasoned taco meat.
• Add refried beans.
• Layer with lettuce, tomatoes, cheese, and sour cream.
• Finish with salsa or hot sauce.

It also pairs wonderfully with soups, chili, or hearty stews.

Storage

Store leftover fry bread in an airtight container at room temperature for up to 2 days.

Refrigerate for up to 5 days if desired.

Freezing

Allow the bread to cool completely.

Wrap each piece individually in plastic wrap and place in a freezer-safe bag.

Freeze for up to 2 months.

Thaw at room temperature before reheating.

Reheating

Oven:
Bake at 350°F (175°C) for 5–8 minutes.

Air Fryer:
Heat at 350°F for 3–4 minutes.

Skillet:
Warm over medium heat for about 2 minutes per side.

Avoid microwaving if possible, as it softens the crispy exterior.

Recipe Variations

Whole Wheat Fry Bread

Replace half the all-purpose flour with whole wheat flour for a heartier texture.

Herb Fry Bread

Mix dried rosemary, garlic powder, or Italian herbs into the dough.

Cheesy Fry Bread

Add shredded cheddar or pepper jack directly into the dough before kneading.

Sweet Cinnamon Fry Bread

Add extra sugar and cinnamon to the dough and finish with a powdered sugar glaze.

Mini Fry Bread

Create smaller portions for appetizers or party snacks.

Common Mistakes to Avoid

• Oil not hot enough.
• Over-kneading the dough.
• Rolling the dough too thin.
• Crowding the frying pan.
• Skipping the resting time.
• Burning the bread by overheating the oil.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. Refrigerate the dough for up to 24 hours. Let it come to room temperature before frying.

Why is my fry bread greasy?

The oil temperature was likely too low. Always fry between 350°F and 375°F.

Can I bake Navajo Fry Bread?

Traditional fry bread is deep-fried, but baking is possible. However, the texture will be different and less crispy.

What oil is best?

Vegetable oil, canola oil, peanut oil, or sunflower oil all work well because they have high smoke points.

Nutrition Information (Per Serving)

• Calories: 280
• Carbohydrates: 39g
• Protein: 5g
• Fat: 11g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 370mg
• Potassium: 75mg
• Fiber: 1g
• Sugar: 1g
• Calcium: 110mg
• Iron: 2mg