If you’re craving comfort food that’s both rustic and versatile, Navajo Fry Bread is an absolute must-try. This beloved flatbread boasts a golden, crispy exterior and a pillowy-soft interior—making it irresistible whether you serve it as a savory vehicle for tacos or simply dusted with powdered sugar. You only need a handful of kitchen staples and a little know-how to bring this Native American classic to your table. From first bite to last, each piece of Navajo Fry Bread feels like a warm hug, perfect for family meals, festive gatherings, or a quick weekend treat.
Ingredients You’ll Need
Ingredients You’ll Need
Navajo Fry Bread keeps things simple with common ingredients, yet each one plays an irreplaceable role in the final flavor and texture. Even if your pantry’s looking sparse, you’re likely to have everything you need for this timeless recipe.
- All-purpose flour: Provides the essential structure and creates the perfect balance between fluffiness and chew.
- Baking powder: This is your leavening agent, helping the fry bread puff up beautifully as it fries.
- Salt: Just a touch brings all the flavors into focus and keeps the bread from tasting flat.
- Warm water: Ensures the dough comes together smoothly and activates the baking powder for a light texture.
- Vegetable oil: Needed both inside the dough for softness and for frying to achieve that signature crisp edge.
How to Make Navajo Fry Bread
Step 1: Mix the Dry Ingredients
Start by whisking together your flour, baking powder, and salt in a large mixing bowl. This quick blend means that your baking powder and salt are evenly dispersed, so every bite of Navajo Fry Bread will have a perfectly light yet flavorful touch.
Step 2: Bring the Dough Together
Pour warm water and a couple tablespoons of vegetable oil into your flour mixture. Stir gently with a spoon or your hands just until the dough comes together. The goal is a soft, not sticky, dough—if yours seems a bit dry, add water a tablespoon at a time until you reach the right texture.
Step 3: Knead and Rest
Turn the dough onto a lightly floured surface and knead gently for three to four minutes. This helps develop the right texture—strong but pliable and smooth. Once kneaded, cover the dough with a towel and let it rest for 30 minutes so the gluten can relax. This rest makes it easier to shape and gives you fluffier Navajo Fry Bread.
Step 4: Divide and Flatten
Cut the dough into eight equal balls and flatten each one into a disc about a quarter inch thick. They don’t need to be perfect circles; part of the charm of homemade Navajo Fry Bread is in those rustic, personal shapes.
Step 5: Fry to Perfection
Pour enough oil into a heavy skillet to reach 1–2 inches deep, then heat it to 350°F (175°C). Carefully lower one dough disc at a time into the hot oil. Fry for 1–2 minutes on each side, turning once, until beautifully golden and puffed. Drain on paper towels, and repeat until you’ve fried every round of dough.
Step 6: Serve Warm
The magic of Navajo Fry Bread truly reveals itself when served warm. Enjoy it immediately with your choice of toppings or as a hearty base for savory dishes—it’s comfort food at its best, meant to be shared right from the skillet.
How to Serve Navajo Fry Bread
Garnishes
The joy of Navajo Fry Bread comes alive with toppings. For something sweet, you can’t go wrong with a drizzle of honey, a dusting of powdered sugar, or even cinnamon sugar. Want to go savory? A scoop of homemade salsa, a dollop of sour cream, or chopped scallions all work wonderfully.
Side Dishes
Pair your Navajo Fry Bread with vibrant sides that complement its warm, fluffy appeal. Refried beans, roasted corn salad, simple pico de gallo, or a hearty bowl of chili all round out your meal while letting the fry bread shine.
Creative Ways to Present
Let your imagination run wild! Transform your Navajo Fry Bread into a stunning taco salad base, stack it pizza-style with melty cheese and veggies, or serve it in mini rounds for appetizer platters at parties. It’s a blank canvas for any culinary adventure.
Make Ahead and Storage
Storing Leftovers
If you have any Navajo Fry Bread left after your meal (a big “if” in my house), just let them cool completely and store in an airtight container at room temperature for up to two days. They hold up nicely for quick snacks and easy meals the next day.
Freezing
Need to plan ahead? Simply wrap each cooled piece of Navajo Fry Bread individually in plastic wrap, then tuck them all into a freezer bag. Freeze for up to two months. When cravings strike, you’ll have homemade comfort ready in a flash.
Reheating
To revive that just-fried magic, warm your leftover or frozen Navajo Fry Bread in a 350°F (175°C) oven for about 8–10 minutes. You can also use a dry skillet over medium-low heat—just avoid the microwave to prevent sogginess.
FAQs
Why did my Navajo Fry Bread turn out tough?
Toughness usually means the dough was overworked or not allowed to rest. It’s important to knead gently and let the dough relax for at least 30 minutes before frying for that signature soft texture.
Can I make Navajo Fry Bread gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. Just keep an eye on consistency and be prepared to adjust the water—gluten-free flours tend to need a touch less.
What’s the best oil for frying?
Any neutral oil with a high smoke point will do the trick—think vegetable, canola, or even sunflower oil. Just be sure it’s hot enough so the Navajo Fry Bread puffs up without absorbing too much oil.
Can I double this recipe?
Yes, Navajo Fry Bread is a big-batch favorite! Simply double all the ingredients and work in batches to avoid crowding your skillet, which keeps things crisp.
How do I keep my fry bread warm before serving?
Place finished fry breads on a baking sheet in a 200°F (95°C) oven. This keeps them warm and crispy until everything is ready to hit the table.
Final Thoughts
Homemade Navajo Fry Bread is a true crowd-pleaser, full of soul and endless possibilities. Whether you pile it high with savory toppings or enjoy it simply with a touch of honey, creating this classic bread is as rewarding as sharing it. Give it a try and let it bring a little extra warmth to your table!
Print
Navajo Fry Bread Recipe
- Total Time: 55 minutes
- Yield: 8 fry breads
- Diet: Vegetarian
Description
Crispy on the outside, soft and fluffy on the inside, this traditional Navajo fry bread is a simple flatbread made with pantry staples. Serve it sweet with honey or powdered sugar, or savory as the base for Navajo tacos.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup warm water (plus more if needed)
- 2 tablespoons vegetable oil (plus more for frying)
Instructions
- Combine Dry Ingredients: In a large bowl, combine flour, baking powder, and salt.
- Add Wet Ingredients: Stir in warm water and 2 tablespoons oil until dough comes together (it should be soft, not sticky). Add more water a tablespoon at a time if needed.
- Knead and Rest: Turn dough onto a lightly floured surface. Knead gently for 3–4 minutes until smooth. Cover with a towel and let rest for 30 minutes.
- Shape and Fry: Divide dough into 8 equal balls. Flatten each into a disc, about ¼ inch thick. Heat 1–2 inches of oil in a deep skillet over medium-high heat (350°F / 175°C). Fry each disc one at a time until golden brown and puffed, about 1–2 minutes per side. Drain on paper towels.
- Serve: Serve warm with desired toppings.
Notes
- For savory Navajo tacos, top with seasoned ground beef, beans, lettuce, tomato, and cheese.
- For sweet, drizzle with honey or sprinkle with powdered sugar.
- Best eaten fresh, but can be reheated in a warm oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread / Side
- Method: Frying
- Cuisine: Native American
Nutrition
- Serving Size: 1 fry bread
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
