Navajo Fry Bread Recipe

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There is something irresistibly comforting about making and sharing this Navajo Fry Bread Recipe, a traditional dish that brings crispy, golden-fried rounds with a soft and airy inside right to your table. The beauty of this recipe lies in its simplicity and versatility, offering a perfect balance of crunch and tender texture, while the slightly salty flavor invites endless creative toppings or sides. Whether you’re new to fry bread or a longtime fan, this dish carries with it warmth and a connection to rich cultural roots that are as delightful as the taste itself.

Ingredients You’ll Need

To make this stunning Navajo Fry Bread Recipe, you only need a handful of straightforward ingredients that each play a crucial role in creating the perfect fry bread texture and flavor. These pantry staples come together to produce a golden crust with a pillowy interior that’s simply unbeatable.

• 2 cups oil for frying: This provides the high heat needed to quickly fry the bread to a perfect crisp exterior while keeping the inside soft.
• 4 cups all-purpose flour: The foundation of the dough; choosing all-purpose helps achieve just the right chewiness.
• 3 tablespoons baking powder: Acts as the leavening agent giving your fry bread its light, airy lift.
• 2 teaspoons salt: Enhances the natural flavors and balances the dough’s richness.
• 2 ½ cups warm milk: Warmer milk activates the baking powder and helps the dough come together soft and easy to work with.

How to Make Navajo Fry Bread Recipe

Step 1: Prepare the Oil

Start by heating 2 cups of oil in a deep fryer or heavy saucepan to 375°F (190°C). This temperature is essential to get that golden, bubbly finish without soaking up too much oil. Keep a thermometer handy to maintain the heat.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together 4 cups of all-purpose flour, 3 tablespoons of baking powder, and 2 teaspoons of salt. This mixture will create the structure and seasoning your fry bread needs to rise and flavor beautifully.

Step 3: Combine Dough

Pour in the 2 ½ cups of warm milk and begin stirring to form a soft dough. The milk’s warmth activates the baking powder and makes the dough tender to handle. Once combined, it should feel slightly sticky but soft enough to shape.

Step 4: Shape the Rounds

Divide the dough into eighteen roughly 2-inch diameter balls. Flatten each ball into ½-inch-thick rounds and poke a small hole in the center to help the fry bread cook evenly and puff nicely when frying.

Step 5: Fry the Bread

Carefully lower 3 or 4 dough rounds into the hot oil at once. Fry each side for 2 to 3 minutes until golden brown and bubbly. Flip gently to ensure even cooking without deflating the airy texture.

Step 6: Drain and Repeat

Remove the fried bread and place them on a paper towel-lined plate to drain excess oil. Repeat frying until all dough rounds are cooked to crispy, warm perfection.

How to Serve Navajo Fry Bread Recipe

Garnishes

Navajo fry bread is a wonderfully blank canvas ready for endless garnishes. You can keep it simple with a dusting of powdered sugar or honey for a sweet treat. Or go savory with toppings like chili, shredded cheese, lettuce, and tomatoes to make classic Navajo tacos.

Side Dishes

This fry bread pairs beautifully with hearty sides like baked beans, grilled corn, or a fresh salad. The bread’s texture complements rich, bold flavors and adds a satisfying crunch to any meal.

Creative Ways to Present

For a festive touch, use the fry bread as a base for an open-faced sandwich or stack multiple pieces with layers of beans, meat, and veggies for a towering Navajo-inspired feast. You can even cut the bread into strips and use them for dipping in warm stews or salsas.

Make Ahead and Storage

Storing Leftovers

If you have any leftover fry bread, store it in an airtight container at room temperature for up to two days. It remains fairly fresh but is best eaten warm or reheated promptly for the best texture.

Freezing

You can freeze Navajo fry bread by wrapping each piece tightly in plastic wrap and placing them in a freezer bag. They’ll keep well for up to 1 month and are perfect for quick snacks or last-minute meals.

Reheating

To reheat, place the fry bread on a baking sheet and warm in a 350°F oven for 5 to 7 minutes until crispy again. Alternatively, a quick toast in a skillet over medium heat restores that just-fried crunch and fluffiness beautifully.

FAQs

What is Navajo fry bread traditionally served with?

Navajo fry bread is often served with savory toppings like ground beef, beans, lettuce, tomatoes, and cheese, creating what’s popularly known as Navajo tacos. However, it’s equally delicious with sweet toppings like honey, powdered sugar, or jam.

Can I use water instead of milk in this Navajo Fry Bread Recipe?

Milk adds richness and helps activate the baking powder for a tender dough, but if you prefer or need a dairy-free option, you can substitute water. Just expect a slightly less soft texture.

Why is there a hole in the center of each fry bread round?

The hole allows the bread to cook evenly without puffing excessively in the middle, ensuring a more uniform texture across each piece and preventing undercooked dough inside.

Can I bake Navajo fry bread instead of frying it?

Baking is an option for a lower-fat alternative, but the traditional texture of Navajo fry bread — crispy on the outside and soft inside — is best achieved by frying. Baking will produce a denser, less airy bread.

What are good oil choices for frying this bread?

Use oils with high smoke points such as vegetable oil, canola oil, or peanut oil to fry Navajo fry bread. These oils withstand the high temperature needed for perfect frying without burning or affecting flavor.

Final Thoughts

There is truly nothing like the joy of making this Navajo Fry Bread Recipe at home, bringing a piece of delicious tradition to your kitchen. Crisp on the outside, soft on the inside, and endlessly adaptable, this fry bread invites you to explore flavors and share hearty meals with family and friends. I can’t recommend enough giving this recipe a try — it’s a warm, satisfying experience that will quickly become a favorite in your culinary repertoire.

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