Navajo Fry Bread: A Delicious and Authentic Recipe

Navajo fry bread is a staple of Navajo cuisine, a delicious and versatile flatbread that’s crispy on the outside and soft on the inside. It’s often served with savory toppings like beans, chili, and cheese, or sweet toppings like honey and powdered sugar. Imagine biting into a warm, golden piece of fry bread, the slightly salty dough giving way to a fluffy interior. Whether you’re enjoying it at a powwow, a family gathering, or simply as a comforting snack, Navajo fry bread is a truly special treat.

Fry bread holds deep cultural significance for the Navajo people, representing resilience and resourcefulness. It emerged as a result of the forced relocation of the Navajo people by the U.S. government in the 19th century. Faced with limited resources, the Navajo people ingeniously created fry bread using the ingredients provided by the government: flour, sugar, salt, and lard. This simple yet satisfying bread became a symbol of survival and adaptation.

This recipe aims to guide you through the process of making authentic Navajo fry bread, ensuring a delicious and successful outcome every time. It’s a wonderful way to connect with Navajo culture and create a memorable culinary experience.

Prep time: 20 minutes

Cook time: 15 minutes

Difficulty: Easy

Servings: 6-8 pieces

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ½ cups warm water
• Vegetable oil, for frying

1. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.



2. Add water: Gradually add the warm water to the dry ingredients, mixing until a soft dough forms. The dough should be slightly sticky but not too wet. If the dough is too dry, add a little more water, one tablespoon at a time. If it’s too wet, add a little more flour, one tablespoon at a time.

3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until smooth and elastic. Be careful not to over-knead the dough, as this can make the fry bread tough.

4. Let the dough rest: Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in a more tender fry bread.

5. Heat the oil: Pour about 1-2 inches of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). You can use a candy thermometer to monitor the oil temperature. If you don’t have a thermometer, test the oil by dropping a small piece of dough into it. If the dough sizzles and turns golden brown in about 1-2 minutes, the oil is ready.

6. Shape the dough: While the oil is heating, divide the dough into 6-8 equal pieces. On a lightly floured surface, gently stretch each piece of dough into a thin, oval or round shape, about 6-8 inches in diameter. You can use your fingers to create a slight indentation in the center of each piece of dough, which will help it cook evenly.

7. Fry the bread: Carefully place one or two pieces of dough into the hot oil at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and puffed up. Use a slotted spoon or tongs to flip the fry bread as needed.

8. Drain the excess oil: Remove the fry bread from the oil and place it on a wire rack lined with paper towels to drain the excess oil.

9. Serve immediately: Serve the Navajo fry bread immediately, while it’s still warm and crispy. Top with your favorite savory or sweet toppings.

• Chili
• Beans
• Shredded cheese
• Lettuce
• Tomato
• Onion
• Sour cream
• Guacamole

• Honey
• Powdered sugar
• Cinnamon sugar
• Jam
• Berries
• Whipped cream

• Don’t over-knead the dough: Over-kneading can result in tough fry bread. Knead just until the dough is smooth and elastic.
• Let the dough rest: Resting the dough allows the gluten to relax, resulting in a more tender fry bread. Don’t skip this step!
• Maintain the oil temperature: Keeping the oil at a consistent temperature is crucial for even cooking. If the oil is too hot, the fry bread will burn on the outside before it’s cooked through on the inside. If the oil is not hot enough, the fry bread will be greasy.
• Don’t overcrowd the pan: Overcrowding the pan will lower the oil temperature and result in greasy fry bread. Fry only one or two pieces of dough at a time.
• Serve immediately: Fry bread is best served fresh and warm. It tends to lose its crispiness as it cools.

Calories: Approximately 250-350 calories per piece (depending on size and toppings). This is just an estimate, and the actual calorie count may vary.

Enjoy your homemade Navajo fry bread! It’s a delicious way to experience a piece of Navajo culture and create a memorable meal.

Enjoy!