Navajo Fry Bread Recipe

All-purpose flour: The main ingredient that forms the dough and gives the bread its structure.

Baking powder: A leavening agent that helps the bread puff up and become light.

Salt: Adds flavor to the dough.

Warm water: Used to bring the dough together and make it soft.

Vegetable oil: Needed for frying the bread until it’s golden and crispy.

One of the most important steps in making Navajo Fry Bread is frying the dough discs until they turn golden brown. Here’s a simple way to get that just-right color and texture without burning or undercooking them:

1. Heat your vegetable oil over medium heat. If the oil is too hot, the bread will brown too fast on the outside but stay raw inside. If it’s too cool, the bread will soak up too much oil and get greasy.
2. To test if the oil is ready, drop a tiny piece of dough into the pan. If it bubbles and rises to the surface quickly, the oil is good to go.
3. Carefully place one dough disc in the oil. Don’t overcrowd the pan—fry one or two at a time so they have space to puff up and cook evenly.
4. Fry the bread for about 2-3 minutes on each side. Use tongs or a spatula to gently flip it when the bottom looks golden.
5. When both sides are golden brown, lift the bread out and place it on paper towels to drain any extra oil.

Getting this frying step right makes the bread crispy on the outside and soft inside, which is exactly what you want. If you rush it or use oil that’s too hot, the bread can burn or stay doughy. If the oil is too cool, it will soak up oil and feel heavy.

A little secret I learned is to keep the heat steady and don’t move the bread around too much while frying. I used to flip it a bunch of times, thinking it would cook faster, but that just made it greasy. Now, I wait patiently and flip only once, and the bread comes out perfect every time.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the fry bread slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may add a slightly different mineral flavor.

• warm water - Substitute with milk: Using milk can make the dough richer and give the fry bread a slightly softer texture.

• vegetable oil - Substitute with canola oil: Canola oil has a similar frying temperature and neutral flavor, making it a good alternative.

• vegetable oil - Substitute with lard: Traditional Navajo fry bread often uses lard, which can add a richer flavor and crispier texture.

• Allow the fry bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap each piece of fry bread individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped fry bread in an airtight container or a resealable plastic bag. This provides an extra layer of protection against moisture and air.
• Store the container or bag in a cool, dry place if you plan to consume the fry bread within 1-2 days. For longer storage, place it in the refrigerator, where it can last up to a week.
• For freezing, lay the wrapped fry bread flat on a baking sheet and place it in the freezer. Once frozen, transfer the pieces to a resealable freezer bag or airtight container. This method prevents the fry bread from sticking together.
• Label the container or bag with the date to keep track of freshness. Frozen fry bread can be stored for up to 3 months.
• To reheat, thaw the fry bread at room temperature or in the refrigerator. Once thawed, warm it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Alternatively, you can reheat it in a microwave for 20-30 seconds, though this may result in a softer texture.
• For a crispier texture, consider reheating the fry bread in a skillet over medium heat for a few minutes on each side. This method helps restore some of the original crunch.
• Avoid reheating fry bread multiple times, as this can lead to a loss of flavor and texture. Reheat only the amount you plan to consume immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each piece of Navajo fry bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warm.
  4. For a crispier texture, unwrap the bread for the last 2-3 minutes of heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly brush both sides of the fry bread with a bit of vegetable oil.
  3. Place the bread in the skillet and heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.

• Microwave Method:

  1. Place the Navajo fry bread on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and add more time in 10-second increments if needed, but be careful not to overheat as it can become tough.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly brush the fry bread with a bit of vegetable oil.
  3. Place the bread in the air fryer basket in a single layer.
  4. Heat for about 3-5 minutes, or until warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt, and to mix in the warm water to form the dough.

• Measuring cups: Used to accurately measure the flour and warm water.

• Measuring spoons: Used to measure the baking powder and salt.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Clean surface: Needed for kneading the dough until it becomes smooth.

• Knife: Used to divide the dough into 4 pieces.

• Rolling pin: Helps to flatten each piece of dough into a round disc.

• Frying pan: Used to heat the vegetable oil and fry the dough discs.

• Paper towels: Placed on a plate to drain the excess oil from the fried bread.

• Tongs: Useful for flipping the dough discs in the frying pan and removing them once they are golden brown.

Prepare ingredients ahead: Measure and mix the dry ingredients in advance to save time when you're ready to cook.

Use a stand mixer: Let a stand mixer do the kneading for you, freeing up your hands for other tasks.

Preheat oil: Start heating the vegetable oil while you shape the dough discs to streamline the frying process.

Flatten dough uniformly: Use a rolling pin to quickly and evenly flatten the dough, ensuring consistent cooking times.

Batch frying: Fry multiple pieces at once if your pan is large enough, reducing overall cooking time.