I can still remember the very first time I bit into a fry bread taco—it was one of those “how have I never had this before?” moments. Puffy, golden dough with a slight chew, topped with all the best taco fixings. It was cozy, crispy, and comforting all at once.
This recipe for Navajo Fry Bread is the one I keep coming back to. It’s adapted from an old family version that uses warm milk and potato flakes in the dough—a little unconventional, maybe, but it creates a pillowy-soft texture that’s hard to beat. The result? Fry bread that’s crisp on the outside, tender inside, and perfect for stacking with savory toppings.
There’s something magical about this recipe—it doesn’t just taste good, it feels like comfort food with history. Fry bread has deep roots in Native American culture and has become a staple at powwows, fairs, and family gatherings across the Southwest. And while every family has their own spin, this version has been tested, loved, and shared countless times in my kitchen.
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Guaranteed You’ll Love This Navajo Fry Bread Recipe
- Quick dough: Just a short rest—no yeast or rise time required.
- Unbeatable texture: Potato flakes give the bread just the right chew and softness.
- Versatile: Equally good piled high with taco toppings, served with breakfast fillings, or turned into a sweet dessert with honey and powdered sugar.
- Crowd-pleaser: A single batch makes plenty, and people always come back for seconds.
- Tradition + comfort: Humble ingredients that turn into something unforgettable.
Ingredient Breakdown
Here’s what goes into this fry bread dough and why it works:
- Warm milk – Hydrates the dough and softens the potato flakes, creating a tender interior.
- Potato flakes – The secret ingredient! They add lightness, moisture, and chew.
- All-purpose flour – Provides structure and the crisp crust.
- Baking powder – Gives the bread its lift and puff when fried.
- Salt – Balances the richness and enhances flavor.
- Sugar – Adds just a hint of sweetness.
- Oil (for frying) – A neutral oil with a high smoke point works best (canola, vegetable, or peanut).
Hint: Add the potato flakes to the warm milk first so they soften completely. This ensures they incorporate smoothly into the dough.
Instructions
- Step 1: Add flakes to warm milk and mix.
- Step 2: Mix dry ingredients into wet and knead dough until soft and elastic.
- Step 3: Pinch off dough and pat down or roll in to thin rounds.
- Step 4: Fry dough in hot oil, about 2-3 minutes per side.
Step-by-Step Tips for Fry Bread Success
Making fry bread at home is easier than you think—here’s how to do it right:
- Mix the base: Stir potato flakes into warm milk until soft.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, and sugar.
- Form the dough: Stir the wet mixture into the dry until a soft dough forms. Knead lightly until smooth.
- Rest: Cover and let the dough rest for 30 minutes. This makes it easier to roll out and helps prevent shrinkage when frying.
- Heat oil: In a deep skillet or Dutch oven, heat 2–3 inches of oil to 350–375°F. Use a thermometer if possible—too hot and the bread will burn, too cool and it will soak up oil.
- Roll and shape: Roll dough into rounds about ¼ inch thick. Don’t worry if they’re rustic shapes, it just adds charm.
- Fry until golden: Carefully place rounds into hot oil, frying until golden brown and puffed (about 2 minutes per side). Drain on paper towels.
- Serve warm: Enjoy immediately with savory or sweet toppings.
Pro Tips
- Roll thin for the perfect puff and balance of crisp + chewy.
- Drain on paper towels to keep the exterior crisp.
- For make-ahead tacos, slightly undercook the bread, then finish crisping when reheating.
Variations
This recipe is endlessly versatile:
- Classic Fry Bread Tacos (a.k.a. Indian Tacos): Top with seasoned ground beef, lettuce, tomatoes, cheese, sour cream, and a dash of hot sauce.
- Breakfast Fry Bread: Fill with scrambled eggs, chorizo, and cheese.
- Sweet Fry Bread: Dust with powdered sugar and drizzle with honey.
- Snack Version: Spread with refried beans and top with pickled jalapeños.
- Cinnamon Sugar Twist: Brush with melted butter and coat in cinnamon sugar for a dessert-like version.
Serving Suggestions
This fry bread is a blank canvas for creativity. Try serving it:
- As tacos: The classic—savory toppings piled onto warm, puffy bread.
- With soups or stews: Perfect alongside chili, pozole, or beef stew.
- As a sweet treat: Honey, jam, Nutella, or even a scoop of ice cream on top.
- Party platter: Set out fry bread rounds and a toppings bar so everyone can build their own.
Storage
- Cool completely first: Storing while warm traps steam and makes them soggy.
- Wrap in paper towels: Helps absorb any leftover oil.
- Store in an airtight container or zip-top bag at room temperature.
To reheat:
- Oven: 350°F for 5–7 minutes.
- Skillet: Medium heat, no oil, until warmed through.
- Avoid the microwave—it makes them chewy.
FAQ
Do I have to use potato flakes?
No, but they add great texture. If you skip them, the bread will still work, just be a bit less soft.
Can I use water instead of milk?
Yes, though milk adds richness and a softer crumb.
What oil is best for frying?
Use a neutral, high-smoke-point oil like canola, vegetable, or peanut. Avoid olive oil—it burns too quickly.
Can I make the dough ahead of time?
Yes. Cover and refrigerate for up to 24 hours, then bring to room temp before rolling and frying.
Why is my fry bread greasy?
The oil temperature was too low. Use a thermometer and keep it between 350–375°F.
Why This Recipe Works
- No yeast = faster prep. Baking powder provides the perfect lift without long rise times.
- Potato flakes add softness. They help create that tender, pillowy interior.
- Resting the dough improves texture. Relaxed dough rolls thinner and fries more evenly.
- Right oil temperature ensures crispiness. Frying at 350–375°F guarantees golden brown, non-greasy results.
- Adaptable base recipe. Sweet or savory, breakfast or dinner—this bread can do it all.
Final Thoughts
Fry bread may be humble in its ingredients, but it’s big in flavor, comfort, and tradition. Every time I make it, the kitchen fills with that unmistakable smell of golden dough hitting hot oil. And with every bite—crispy edges giving way to soft, pillowy centers—I’m reminded why this recipe has stood the test of time.
Whether you’re making fry bread tacos for a crowd, serving it as a side with soup, or dusting it with sugar for dessert, this recipe brings a little bit of Arizona warmth into your kitchen.
So roll out the dough, heat up the oil, and fry up a batch. It’s the kind of recipe you’ll find yourself returning to again and again—simple, satisfying, and unforgettable.
Arizona Navajo Fry Bread
Ingredients
Method
- Hydrate the potato flakes:In a large mixing bowl, stir the potato flakes into the warm milk until dissolved and smooth.
- Add dry ingredients:Add the flour, baking powder, salt, and sugar to the bowl. Mix until a soft dough forms.
- Knead the dough:Turn the dough out onto a lightly floured surface.Knead for 5–7 minutes until soft and elastic.
- Let it rest:Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rest for 30 minutes.
- Shape the fry bread:Pinch off a piece of dough (about the size of a small apple) and pat or roll into thin rounds, about ¼ inch thick. Repeat with remaining dough.
- Fry until golden:Heat oil in a deep skillet or Dutch oven to 375°F.Fry one or two pieces at a time, about 1–2 minutes per side, until golden and puffed.Drain on paper towels.
Notes
Tips & Variations:
- Keep fry breads warm in a 200°F oven while you fry the rest.
- For a more traditional texture, use powdered milk + warm water instead of fresh milk.
- You can substitute mashed potatoes (about ¾ cup) in place of the potato flakes if needed.
- For dessert, sprinkle warm fry bread with cinnamon sugar or honey butter.
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