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

Arizona Navajo Fry Bread

Crispy on the outside, soft and pillowy on the inside, this authentic Navajo fry bread is a simple, versatile treat rooted in tradition. Perfect as a sweet snack or savory base, it’s easy to make with pantry staples and brings warm, comforting flavors to your table.
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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

Equipment

  • Skillet
  • Large Mixing Bowl

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

  • 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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