For best results, use fresh baking powder. Stale baking powder can result in flat, dense fry bread. Don't overcrowd the pan when frying – this will lower the oil temperature and result in greasy fry bread. If the dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it's easier to work with. Fry bread is best served immediately. However, leftovers can be stored in an airtight container at room temperature and reheated in a warm oven or toaster oven.
Navajo Fry Bread
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING18 People
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VIEWS312
Experience the authentic taste of Navajo Fry Bread, a golden-brown delight that's crispy on the outside and fluffy on the inside. This versatile bread is a blank canvas for both sweet and savory toppings – drizzle with honey and butter for a classic treat, or load it up with your favorite taco fillings for a hearty Navajo taco.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol3 mg
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Fiber1 g
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Protein4 g
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Saturated Fat4 g
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Sodium831 mg
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Fat25 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat the oil in a deep fryer or large, heavy-bottomed saucepan to 375°F (190°C). Ensure there is enough oil to fully submerge the fry bread. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, baking powder, and salt until well combined. Gradually add the warm milk, mixing until a soft, slightly sticky dough forms. (3 minutes)
03 Step
Recipe View Turn the dough out onto a lightly floured surface and gently knead for a minute or two until it comes together. Divide the dough into eighteen equal pieces. (5 minutes)
04 Step
Recipe View With lightly floured hands, roll or flatten each piece of dough into a roughly 1/2-inch thick round. Use your fingertip to create a small hole in the center of each round – this helps prevent them from puffing up too much during frying. (15 minutes)
05 Step
Recipe View Carefully lower 3-4 dough rounds at a time into the hot oil. Fry for 2-3 minutes per side, until golden brown and puffed up, with bubbles forming on the surface. (6-8 minutes per batch)
06 Step
Recipe View Remove the fry bread from the oil using a slotted spoon or tongs and transfer to a plate lined with paper towels to drain excess oil. (2 minutes per batch)
07 Step
Recipe View Serve immediately while warm. Enjoy with honey and butter, or use as a base for Navajo tacos with your favorite toppings.
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RECIPE REVIEWS
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Please Rate
Ezequiel Schaefer
May 31, 2025Delicious! I topped mine with honey and a sprinkle of sea salt.
Isac Vandervort
May 19, 2025My family loved these! So easy to make and a fun way to try something new.
Frederik Hane
Apr 28, 2025Used this recipe for a fundraiser and they sold out quickly!
Jannie Price
Mar 23, 2025I made these for a cultural event and they were a huge hit! Everyone wanted the recipe.
Herbert Champlin
Jan 11, 2025The dough was a little sticky, but adding a bit more flour fixed it. They turned out great!
Lea Romaguera
Dec 28, 2024These are so much better than any store-bought fry bread I've ever had.
Nichole Barton
May 8, 2024A great recipe to make with kids. They enjoyed helping to roll out the dough.
Cecelia Nolan
Apr 8, 2024I followed the recipe exactly and they were perfect. Crispy on the outside, soft on the inside.
Abigail Schinner
Sep 21, 2023I added a pinch of sugar to the dough for a slightly sweeter flavor. It was amazing!