Fry Bread from the Navajo Nation

This delicious fry bread is a beloved traditional treat with crispy edges and a soft, fluffy inside. Perfect for sharing with family and friends, it’s simple to make and pairs wonderfully with both sweet and savory toppings.

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TIME25 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 cup vegetable oil for frying, or as needed 1 cup unbleached flour 1 teaspoon baking powder 1 teaspoon powdered milk ¼ teaspoon salt ½ cup water

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some oil in a heavy skillet until it’s about 350 degrees F (175 degrees C). While the oil warms up, sift together the flour, baking powder, powdered milk, and salt in a large bowl. Pour in the water and stir everything until you get a sticky dough. Dust your hands with a little flour and shape the dough into a ball. Carefully drop the dough into the hot oil and fry it for about 3 to 4 minutes on each side, until it’s golden brown and puffed up. Once it’s done, place the fry bread on a plate lined with paper towels to soak up any extra oil. Enjoy it warm!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use hot oil, but not smoking, to get a golden brown crust without burning.
- Don’t overcrowd the pan; fry in small batches for even cooking.
- Let the dough rest for a few minutes before frying to help it puff up nicely.

Why you’ll love it

This bread is a comforting and versatile treat with a crispy outside and soft, fluffy inside. Its rich history and cultural significance add a special meaning to every bite. It’s easy to make and perfect for sharing with family and friends.

Serving ideas

Enjoy warm with honey, powdered sugar, or jam for a sweet touch. It also pairs wonderfully with savory toppings like beans, cheese, or taco fillings. This bread can be a base for both breakfast and dinner dishes.

Storage & leftovers

Store leftover bread in an airtight container at room temperature for up to two days. To refresh, warm it briefly in a skillet or oven to restore crispness. Avoid refrigerating as it can dry out the bread quickly.