Soft, pillowy, and golden brown with just the right amount of crispiness, Navajo Fry Bread is more than a recipe—it’s a connection to tradition and a celebration of simple, honest ingredients.
This dish has its roots in Navajo history, born from resourcefulness during challenging times, yet it’s become a beloved staple across kitchens far and wide.
What makes fry bread so special? For me, it’s the versatility. With a few pantry basics—flour, salt, water, and a touch of baking powder—you create a canvas that can transform into sweet, savory, or anything in between.
Topped with honey, powdered sugar, or used as the foundation for tacos, this fry bread delivers comfort in every bite.
But let’s not forget the texture: crispy edges giving way to a soft, chewy center, and the heavenly aroma that fills the kitchen while it sizzles in the pan.
If you’ve ever struggled with getting that perfect puff or balancing crispiness with tenderness, I’ve got you covered with tips I’ve learned along the way. Plus, fry bread is having a moment right now—it’s trending as more people embrace traditional foods with a modern twist.
I’d love to hear your variations, whether it’s your favorite toppings or how you make this recipe your own.
Why I Love This Recipe (And You Will Too!)
- A Bite of History: Making Navajo Fry Bread feels like stepping into the past, connecting to a culture that celebrates resilience and creativity.
- Endless Possibilities: Whether I’m in the mood for sweet indulgence or savory tacos, this recipe is my go-to. (Speaking of tacos, you must try them with Birria Tacos—unreal!)
- Simple and Affordable: With just a few pantry staples, I can whip up a batch any time cravings strike.
- A Kitchen Confidence Booster: Perfecting the fry bread puff was a challenge at first, but once I nailed it, I felt unstoppable!
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.
