A fried bread that I learned to make while working on the Navaho reservation. Can be used as a main dish bread or as a dessert with honey or jam.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a heavy skillet to 350 degrees F (175 degrees C).

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  • Sift flour, baking powder, powdered milk, and salt together in a large bowl. Pour water over flour mixture and stir until a sticky dough forms. Form dough into a ball using floured hands.

  • Fry the dough in the hot oil until browned, 3 to 4 minutes per side. Transfer fry bread to a paper towel-lined plate to drain.

Cook's Note:

Bread can be kept warm in a 200 degrees F (95 degrees C) oven for 1 hour. They refrigerate nicely. Reheat in a 350 degrees F (175 degrees C) for 10 to 15 minutes.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

53 calories; protein 0.2g; carbohydrates 0.6g; fat 5.7g 9% DV; cholesterol 0.6mg; sodium 270.6mg 11% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2014
This was so easy to make and its spot on.I didn't use powdered milk and water I just added milk.Oh so good and easy Read More
(10)

Most helpful critical review

Rating: 3 stars
09/09/2014
The dough was far too sticky for me to work with. In order to flatten it with my fingers I had to use quite a bit of flour on the countertop to get it to where I could work with it. I would use this again but I would cut back the water a bit. Read More
(11)
19 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/09/2014
The dough was far too sticky for me to work with. In order to flatten it with my fingers I had to use quite a bit of flour on the countertop to get it to where I could work with it. I would use this again but I would cut back the water a bit. Read More
(11)
Rating: 5 stars
09/25/2014
This was so easy to make and its spot on.I didn't use powdered milk and water I just added milk.Oh so good and easy Read More
(10)
Rating: 4 stars
09/21/2014
This Navajo fry bread is the best...serve with refried beans and grated cheese or red chile. Serve as a dessert with honey or powdered sugar. Good feedback S J Read More
(7)
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Rating: 4 stars
02/20/2015
This was pretty good. I was looking for a quick bread to go with our soup besides my usual go-to sourdough biscuits and this did the trick. I almost rated this at 3 stars however because of the lack of important details in the directions. The directions don't tell you to flatten the dough at all which is quite essential information! I could tell from the type of recipe and the photo that the dough needed to be flattened before cooking so I did but someone who is a cooking novice might not know that and just do what the directions say: To form dough into a ball with your hands and then move on to frying. If left in ball form I think it would be VERY difficult to fully cook the bread in the middle without burning the outside since I had a hard enough time with that even with flattened dough. And since the recipe didn't say to flatten the dough at all I had to guess at how thick to make the pieces and didn't guess overly well. I flattened to about 1/4-3/8" or so each but the dough rose while cooking to about twice that so as I mentioned I had a hard time getting the bread cooked in the middle without burning the outside. I would start with thinner dough next time to get a more golden exterior with a non-doughy middle. All that said these were pretty tasty and quick to make so I will probably try it again with those changes. I think they would also make a yummy doughnut-like dessert treat rolled in powdered sugar or cinnamon sugar after frying. Read More
(5)
Rating: 5 stars
08/26/2014
I love ths recipe turns out perfect every time. Tonight I mixed some parsley and pepper in with the dough and used them to eat with falfel instead pita from the store. Thanks so much! Read More
(2)
Rating: 4 stars
11/19/2015
I double the recipe and don't mix all of the water in at once. Make a pocket in the center and mix as you go. The more stuff that comes off your hands and goes back into the bowl will make the next pieces a little more tough. Shape them about the size of a "honey bun". I drain them on paper until cooled then I place them into a plastic bag to soften up. I also make "snow ball" by cooking round balls and dropping them into powder sugar after they cool. Rotate and repeat the balls about three times. Make them bigger than a walnut and watch the fun. Read More
(1)
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Rating: 5 stars
11/18/2018
Sorry to be a stickler but it's spelled Navajo. Please correct this in your title. Other then that very good recipe. Read More
(1)
Rating: 5 stars
11/17/2015
Excellent fry bread just like back home at the pow wow! Read More
Rating: 5 stars
02/12/2016
great simple fry bread not like fry bread is complicated. I used 1/4 cup of water and add 1-2 tsp. of sugar to the mix. Read More