Go Back

Navajo Fry Bread

This traditional Navajo fry bread is crispy on the outside and fluffy inside, perfect for a quick side dish or topped with sweet or savory ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Navajo
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup warm water
  • 2 cups vegetable oil for frying

Equipment

  • Mixing bowl
  • Rolling pin
  • Deep frying pan or heavy pot
  • Slotted spoon
  • Paper towels

Method
 

  1. In a large mixing bowl, combine the 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt to mix the dry ingredients evenly.
  2. Slowly stir in 1 cup warm water until a soft, sticky dough forms.
  3. Transfer the dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic.
  4. Cover the dough with a clean cloth and let it rest for 10 to 15 minutes to relax the gluten.
  5. Divide the rested dough into 4 equal pieces and flatten each into a round disc about 1/4 inch thick.
  6. Heat 2 cups vegetable oil in a deep frying pan or heavy pot over medium heat until it reaches approximately 350°F.
  7. Carefully place one dough disc into the hot oil and fry for about 2 minutes per side, or until golden brown and crispy.
  8. Use a slotted spoon to remove the fry bread and drain on paper towels to remove excess oil before serving.

Notes

For the crispiest fry bread, ensure the oil is hot enough (350°F) before frying and do not overcrowd the pan.