Navajo fry bread is a culinary treasure that takes you straight to a warm, rustic kitchen in the American Southwest. This dish, with its crisp edges and soft, pillowy center, is steeped in history and beloved for its rich flavor.
Whether you top it with savory chili or drizzle it with honey, fry bread is a versatile treat that’s sure to please.
Its golden, crispy exterior and tender inside create a delightful contrast in every bite. For the best results, ensure your oil is hot enough before frying; this will give you that perfect crunch and fluffy interior.
Recently, Navajo fry bread has become popular not just for its taste but also for its role in celebrating Native American heritage.
It’s more than just food—it’s a symbol of community and tradition that brings people together around the table.
Why I Love This Recipe?
- Cultural Connection: Making Navajo fry bread feels like a connection to a rich cultural heritage, adding a meaningful touch to my meals.
- Versatile Delight: I love how this bread works equally well as a base for savory toppings or a sweet treat with a bit of honey or jam.
- Simple Ingredients: With just a few basic ingredients, it’s easy to whip up, making it perfect for spontaneous cravings or casual gatherings.
- Family Favorite: It’s always a hit with family and friends, often becoming the highlight of our get-togethers.
Navajo Fry Bread Recipe
Equipment
- Deep fryer or large saucepan
- Large mixing bowl
- Measuring cups and spoons
- Paper Towels
- Plate
- Rolling Pin (optional)
Ingredients
- 2 cups oil for frying
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons salt
- 2 ½ cups warm milk
Instructions
- Heat 2 cups of oil in a deep fryer or large saucepan to 375°F (190°C).
- In a large bowl, combine 4 cups of all-purpose flour, 3 tablespoons of baking powder, and 2 teaspoons of salt.
- Mix in 2 ½ cups of warm milk to form a soft dough.
- Divide the dough into eighteen 2-inch diameter balls and flatten each into ½-inch-thick rounds. Make a small hole in the center of each round.
- Carefully lower 3 or 4 dough rounds into the hot oil at a time.
- Fry until golden brown and bubbly, about 2 to 3 minutes per side.
- Transfer fried rounds to a paper towel-lined plate to drain.
- Repeat with remaining dough rounds.
Nutrition
Tips that You Must Know!
- Add Water to Dough: Add just enough water for the dough to come together, usually about 1 cup. Since flour contains moisture, you might need a little less.
- Mix the Dough: Stir just until the ingredients are combined. Over-mixing can make the fry bread tough.
- Rest the Dough: Cover the dough and let it rest for at least one hour.
- Prepare the Work Surface: Flour your hands and the working surface.
- Shape the Dough: Roll the dough into balls and then pat them out to 1/8 to 1/4 inch thick.
- Test Fry: Fry one or two pieces first to check the thickness and adjust if needed.
What to Serve with Navajo Fry Bread?
