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A plate of gold Indian fry bread, fried to perfection and crispy.

Arizona Navajo Fry Bread

This golden, fluffy fry bread is the ultimate comfort food, perfect for serving with savory or sweet toppings
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Prep Time 10 minutes
Cook Time 4 minutes
resting time 30 minutes
Total Time 44 minutes
Servings: 10 fry breads
Course: Main Course
Cuisine: Indian
Calories: 330

Ingredients
  

  • 2 ½ cups warm milk
  • ½ cup instant potato flakes (optional but encouraged)
  • 4 cups all-purpose flour
  • 2 heaping tablespoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • neutral oil, for frying vegetable or canola

Method
 

  1. Hydrate the potato flakes:
    In a large mixing bowl, stir the potato flakes into the warm milk until dissolved and smooth.
  2. Add dry ingredients:
    Add the flour, baking powder, salt, and sugar to the bowl. Mix until a soft dough forms.
  3. Knead the dough:
    Turn the dough out onto a lightly floured surface.
    Knead for 5–7 minutes until soft and elastic.
  4. 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.
  5. 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.
  6. 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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