Navajo Fry Bread is a simple fried bread made from flour, baking powder, salt, warm milk, and oil. The dough is shaped into rounds, fried until golden, and served warm for a versatile side dish or meal base.
Each piece has a lightly crisp outside with a tender, chewy center. Serve it sweet with butter and honey or use it for a savory taco style meal with beans, cheese, vegetables, and sour cream.
Why You’ll Want to Make Navajo Fry Bread
- Simple pantry ingredients: The dough uses basic ingredients that are easy to keep on hand.
- Straightforward preparation: There is no yeast or lengthy proofing process, making the dough relatively quick to prepare.
- Short resting time: A brief 10-minute rest is enough to make the dough easier to shape.
- Makes a generous batch: The recipe produces 12 pieces, making it suitable for sharing or serving as part of a meal.
- Sweet or savory: One batch can be served with different toppings depending on the meal.
- Easy shaping: The dough can be flattened by hand, so a rolling pin is optional.
Ingredient Notes & Easy Substitutions
- All-purpose flour: This provides the structure for the fry bread while keeping the dough soft enough to shape. Measure the flour accurately for a workable dough.
- Baking powder: Baking powder helps the bread puff as it fries and contributes to its tender interior.
- Kosher salt: Salt balances the simple dough and enhances the overall flavor.
- Warm whole milk: Warm milk hydrates the flour and creates a soft dough. Avoid using milk that is very hot, as it can make the dough difficult to handle.
- Vegetable oil in the dough: A small amount of oil contributes to a tender texture and makes the dough easier to work with.
Navajo Fry Bread
This Navajo Fry Bread is a tender, fluffy, golden bread with a lightly crisp exterior and soft, chewy center. Made with a simple dough and fried until beautifully puffed, it can be served sweet with honey and butter or used as a base for savory toppings.
Ingredients
Equipment
Method
- Whisk together the flour, baking powder, and salt in a large mixing bowl. Gradually pour in the warm milk and add the 2 tablespoons of vegetable oil, stirring until a soft dough forms. The dough should be soft and workable but not overly sticky.
- Cover the bowl with a clean kitchen towel and let the dough rest for about 10 minutes. This short rest allows the flour to hydrate and makes the dough easier to shape.
- Divide the dough into 12 equal portions and gently roll each portion into a ball. Flatten each ball with your hands or a lightly floured rolling pin into a round about ½ inch thick. Make a small hole in the center of each round to help the bread cook evenly and prevent it from puffing excessively.
- Pour the frying oil into a deep, heavy-bottomed skillet or Dutch oven and heat it to 375°F. Use a thermometer to maintain a consistent temperature for even browning.
- Carefully lower 2–3 dough rounds into the hot oil at a time. Fry for about 2–3 minutes on the first side, until bubbles appear and the underside is golden brown. Turn and fry the other side for another 2–3 minutes.
- Remove each piece with a slotted spoon or tongs and place it on a paper towel-lined plate or baking sheet. Let excess oil drain while you continue frying the remaining dough.
- Serve the fry bread while warm with your favorite toppings. For a sweet version, drizzle with honey and add butter. For a savory meal, top with beans, cheese, lettuce, tomatoes, and sour cream for a taco-style preparation.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 315 kcal |
| Carbohydrates | 43 g |
| Protein | 7 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 640 mg |
Troubleshooting Your Navajo Fry Bread
- The dough is too sticky: Add a small amount of flour while mixing until the dough becomes soft and workable. Avoid adding too much, which can make the finished bread dense.
- The dough is difficult to shape: Let it rest for the full 10 minutes before dividing and flattening. The rest gives the flour time to hydrate.
- The bread browns too quickly: Check the oil temperature with a kitchen thermometer. Excessively hot oil can brown the outside before the center cooks properly.
- The bread looks pale and greasy: The oil may not be hot enough. Allow it to return to about 375°F before frying the next batch.
- The bread puffs excessively: Make sure the small hole is placed in the center of each dough round before frying.
- The center is undercooked: Avoid making the rounds thicker than about ½ inch and keep the frying temperature steady so the inside has enough time to cook.
Easy Variations to Try
- Honey Butter Fry Bread: Serve warm pieces with butter and a drizzle of honey for a simple sweet preparation.
- Taco-Style Fry Bread: Use the bread as a base for beans, cheese, lettuce, tomatoes, and sour cream.
- Cheesy Fry Bread: Add shredded cheese to a warm piece immediately after frying so it softens from the residual heat.
- Cinnamon Sugar Fry Bread: Sprinkle warm fry bread with a light coating of cinnamon and sugar for a sweet variation.
- Herbed Fry Bread: Add a small amount of dried herbs to the dough for a savory twist.
- Breakfast Fry Bread: Serve warm pieces with butter and other breakfast toppings for a hearty morning option.
More Bread & Side Dish Recipes to Try
How to Store Navajo Fry Bread
- Cool before storing: Allow leftover fry bread to cool before placing it in a container to reduce excess condensation.
- Use an airtight container: Store cooled pieces in an airtight container to help prevent them from drying out.
- Separate the pieces: If stacking several pieces, place parchment paper between them to reduce sticking.
- Refresh before eating: Warm leftover fry bread gently before serving to improve its texture.
- Keep toppings separate: Store honey, butter, vegetables, beans, cheese, and other toppings separately so the bread does not become soggy.
Frequently Asked Questions
- Does Navajo Fry Bread contain yeast?
No. This recipe uses baking powder as the leavening agent, so there is no yeast or extended proofing process. - Why do you make a hole in the center?
The small center hole helps the bread cook more evenly and reduces excessive puffing while it fries. - How thick should each piece of fry bread be?
The recipe calls for rounds about ½ inch thick. Keeping the thickness consistent helps the pieces cook at a similar rate. - How many pieces does this recipe make?
The dough is divided into 12 equal portions, producing 12 pieces of fry bread. - Why does the recipe use warm milk?
Warm milk helps hydrate the flour and contributes to a soft, workable dough. - What is the difference between sweet and savory fry bread?
The bread itself remains the same, while the toppings change. Honey and butter create a sweet version, while beans, cheese, lettuce, tomatoes, and sour cream create a savory taco-style preparation.
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