There’s something truly special about Navajo fry bread—a humble, golden fried dough that carries a rich history and a deep cultural significance. Crispy on the outside, soft and pillowy on the inside, fry bread is comfort food at its finest. Whether enjoyed plain, topped with honey and powdered sugar, or piled high with savory toppings, it’s a versatile treat that brings people together.
This recipe honors that tradition while making it easy enough to whip up in your own kitchen. With simple ingredients and straightforward steps, you’ll soon have warm, fresh fry bread that tastes like it just came from a community gathering or family feast. Get ready to experience a beloved classic that’s as delicious as it is meaningful.
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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.
What’s the best oil for frying fry bread?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. This helps achieve a golden, crispy crust without imparting unwanted flavors.
How do I know when the oil is hot enough for frying?
Heat the oil to around 350°F (175°C). You can test by dropping a small piece of dough into the oil—if it bubbles and rises to the surface quickly without browning too fast, it’s ready.
Can I make the dough ahead of time?
Yes! You can prepare the dough a few hours in advance and keep it covered in the fridge. Let it come to room temperature before frying for best results.
Why does my fry bread sometimes come out greasy?
Make sure your oil is hot enough before frying. If the oil is too cool, the bread will absorb more oil and become greasy. Also, drain the cooked bread on paper towels to remove excess oil.
Can I use whole wheat flour or gluten-free flour?
Traditional fry bread uses all-purpose flour, but you can experiment with whole wheat for a nuttier flavor or gluten-free blends—just keep in mind the texture and rise may vary.
How should I serve Navajo fry bread?
Fry bread is delicious plain, dusted with powdered sugar, drizzled with honey, or topped with savory ingredients like beans, cheese, and meat for “Indian tacos.”
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
Navajo fry bread is more than just a delicious treat—it’s a symbol of resilience, tradition, and community. Crispy on the outside, soft and pillowy on the inside, this fry bread brings a comforting warmth that feels like home with every bite. Whether you enjoy it simply with a sprinkle of powdered sugar or piled high with savory toppings, it’s a dish that invites sharing and celebration.
Making fry bread at home is a wonderful way to connect with this rich cultural heritage while enjoying a truly satisfying, versatile recipe. With just a few simple ingredients and some care in frying, you’ll create golden rounds of comfort that will quickly become a family favorite.
So roll up your sleeves, heat the oil, and get ready to savor a piece of tradition—because Navajo fry bread is meant to be shared, enjoyed, and remembered.
Arizona Navajo Fry Bread
Ingredients
Equipment
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
- Oil Temperature: Maintain oil temperature around 350°F (175°C) for perfect frying. Too hot will burn the bread; too cool will make it greasy.
- Flour Options: All-purpose flour is traditional and yields the best texture, but you can try whole wheat for a nuttier flavor or gluten-free blends—expect some texture differences.
- Dough Rest: Letting the dough rest for 15–30 minutes before frying helps relax the gluten, making it easier to stretch and fry evenly.
- Shaping: Gently stretch or roll the dough into rounds about ¼-inch thick. Avoid making them too thin or thick for the best balance of crispness and softness.
- Frying Tips: Fry one piece at a time to avoid crowding, which can lower oil temperature and affect texture.
- Drain Excess Oil: After frying, place the bread on paper towels to absorb extra oil and keep it crisp.
- Make-Ahead: Dough can be made ahead and refrigerated for a few hours; bring to room temperature before frying.
- Serving Suggestions: Enjoy plain with powdered sugar or honey, or top with savory ingredients for Indian tacos.
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