Navajo Fry Bread Recipe

Navajo Fry Bread is a traditional Native American bread made with flour, baking powder, salt, and water. The dough is shaped into flat rounds and fried until golden, creating a lightly crisp exterior with a soft, chewy center. Its simple ingredients and versatile flavor make it suitable for both savory meals and sweet toppings.

This homemade fry bread can be served warm with honey, powdered sugar, or cinnamon sugar, or used as the base for Navajo tacos topped with seasoned meat, beans, lettuce, tomatoes, and cheese. The dough comes together without yeast, so there is no lengthy rising time. With a few basic ingredients and hot oil, you can prepare fresh fry bread in your own kitchen.

Print Recipe

Prep Time 15

Cook Time 20

Total Time 1 5

Course bread, Side Dish

Cuisine Native American

Servings 8 servings

Calories 250 kcal

Equipment

Large mixing bowl
Measuring cups and spoons
Wooden spoon or spatula
Clean kitchen towel
Rolling pin (optional)
Heavy-bottomed skillet or Dutch oven
Cooking thermometer (optional)
Slotted spoon or tongs
Paper towels
Wire rack

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1¼ cups warm water added gradually
2 tablespoons vegetable oil for the dough
Vegetable oil for frying

Instructions

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk thoroughly to distribute the baking powder evenly throughout the flour. This helps the bread puff and develop a tender texture as it fries.
Pour in about 1 cup of warm water and the 2 tablespoons of vegetable oil. Stir with a wooden spoon until a rough dough begins to form. Gradually add the remaining water as needed until the dough comes together. It should be soft and slightly tacky, not wet or overly sticky.
Transfer the dough to a lightly floured surface. Knead gently for about 2–3 minutes, just until it becomes smoother. Avoid adding too much extra flour, as a stiff dough can produce dense fry bread.
Return the dough to the bowl and cover it with a clean kitchen towel. Let it rest for 30 minutes at room temperature. This allows the flour to absorb the moisture and makes the dough easier to shape.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball with your hands or a rolling pin into a round about 6–7 inches wide and approximately ¼ inch thick. Keep the rounds covered while shaping the remaining dough to prevent them from drying out. Make a small hole in the center of each round if desired to help it cook evenly.
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–2 inches. Heat over medium heat until the oil reaches approximately 350°F (175°C). If you do not have a thermometer, test with a small piece of dough; it should bubble steadily when added without browning immediately.
Carefully place one dough round into the hot oil. Fry for about 1–2 minutes on the first side, until puffed and golden underneath. Turn with tongs and fry the other side for another 1–2 minutes. Adjust the heat as needed to keep the oil temperature steady, and fry in batches without overcrowding the pan.
Transfer the cooked fry bread to a wire rack or a paper towel-lined plate to drain excess oil. Repeat with the remaining rounds, allowing the oil to return to temperature between batches. Serve warm with your preferred savory toppings or sweet additions.

Notes

Add water gradually: Flour absorbs liquid differently depending on the brand and humidity. Add enough water to create a soft, workable dough.

Avoid overkneading: Gentle kneading helps keep the bread tender rather than tough.

Rest before shaping: The resting period makes the dough easier to stretch and shape.

Maintain the oil temperature: Oil that is too hot can brown the outside before the center cooks, while oil that is too cool can make the bread greasy.

Fry in batches: Leave enough room for each piece to expand and cook evenly.