Fry bread is an American Indian recipe of fried dough that dates back to the early reservation days when Native Americans were forced to live on rations of flour and lard. Navajos ate these versatile breads with soup and stew, topped with meat and cheese to make a Navajo Taco, or served as a dessert dipped in honey or sprinkled with powdered sugar or cinnamon sugar.
Originally a Navajo bread recipe, the fry bread has been adopted by other tribes as well and is now found at gatherings, fairs, and festivals throughout the country..
Navajo Fry Bread Recipe
This fried bread recipe makes 4 large or 6 medium size fry breads.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon shortening
- 1 1/4 cup warm water
- Oil for frying
- Choice of toppings
- In a large bowl, mix the flour, baking powder and salt. Mix in the shortening until the mixture has a very fine texture, like cornmeal or breadcrumbs. This is best done using a pastry cutter, two forks, or by rubbing the flour and shortening mixture between your fingers until the desired texture is achieved.
- Add all of the water at once and mix in with a fork until the dough is uniformly mixed and begins to come together. It may not be completely smooth, and all of the flour may not have been worked in, this is ok.
- Flour a work surface for kneading. Turn the dough out onto the floured surface and gently knead a couple of times until the dough is smooth. Do not over work the dough.
- Divide the dough into 4 or 6 balls, depending on the desired size of your frybread. Cover the dough balls loosely and allow to rest for 10 minutes.
- Heat the oil over medium high heat. When the oil is hot enough, a small piece of dough dropped in should begin to rise to the surface immediately and begin to lightly brown within about a minute. Do not allow the oil to smoke.
- Roll or pat each dough ball into a thin circle. Poke a hole in the center with your finger or the handle of a wooden spoon. Gently lay the circle of dough into the oil, being careful not to splash the hot oil. When the bread browns on the bottom, turn it and fry to brown the other side. Watch the bread carefully, as this process only takes 1 – 2 minutes per side.
- Fry the bread rounds, one at a time, in the hot oil. When each frybread is done, remove to a platter covered with paper towels to drain.
- Serve warm with your choice of topping or as an accompaniment to soup or stew.
- Serve as a dessert topped with powdered sugar, cinnamon sugar or drizzled with honey.
- Top with taco ingredients for a Navajo Taco.
Diane Watkins - Diane is a writer and educator, an avid reader and researcher, a loving wife and the mother of 4 sons. Based in Tampa Bay, she enjoys ...
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