Hey there! Austin Carter here from Beyond the Bayou Blog. Today, I’m gonna share my take on Navajo Fry Bread. This crispy, golden treat has a special place in my heart. I first tried it on a road trip through Arizona, and I’ve been hooked ever since.
The smell of frying dough always takes me back to that dusty roadside stand where I watched an elderly Navajo woman expertly flip the bread in a cast-iron skillet. She told me stories of her childhood while we waited for the bread to cook with amazing Navy Beans, and I knew I had to recreate that experience at home.
This recipe is simple, but it packs a punch of flavor and nostalgia. Whether you top it with honey or use it as a base for tacos, Navajo fry bread is sure to become a favorite in your home too.
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?
