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Loading...Traditional Navajo fry bread is a soft, golden, pillowy flatbread with origins tied to the Diné people of the American Southwest. Made from a simple dough of flour, water, salt, and baking powder, it puffs beautifully when fried and serves as the foundation for Navajo tacos or as a sweet treat drizzled with honey.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield8 pieces (4 servings)
Nutrition Facts
Per serving (estimated)
- 520 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 75 gCarbs
- 3 gFiber
- 1 gSugar
- 9 gProtein
- 480 mgSodium
- 110 mgPotassium
- 190 mgCalcium
- 4 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the dough
- 4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 1/2 cups warm water (approximately)
For frying
- 1 1/2 cups vegetable oil or rendered lard
Directions
- In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Gradually pour in the warm water while mixing with a wooden spoon or your hands, until a soft, pliable dough forms that is not sticky; add a little more flour or water as needed to reach the right consistency.
- Turn the dough out onto a lightly floured surface and knead for 3 to 4 minutes until smooth and elastic, then cover with a clean kitchen towel and let rest for 15 minutes.
- Divide the rested dough into 8 equal balls. Using a rolling pin on a floured surface, roll each ball into a round about 1/4 inch thick and roughly 6 to 7 inches across, keeping the surface even so it puffs uniformly.
- Heat about 1 inch of oil in a deep heavy skillet or Dutch oven to 375°F (190°C), using a thermometer to keep the temperature steady.
- Carefully lay one or two dough rounds into the hot oil without crowding the pan. Fry for about 2 to 3 minutes per side, pressing gently with a spatula to encourage puffing, until deeply golden brown on both sides.
- Lift the fried bread out with tongs or a slotted spoon, allowing excess oil to drip back into the pan, then transfer to a paper-towel lined plate. Repeat with the remaining dough, adjusting heat as needed.
- Serve immediately while warm, either dusted with powdered sugar and honey for a sweet version, or topped with chili beans, shredded cheese, lettuce, and diced tomatoes to build classic Navajo tacos.
Cook’s Notes
- Keep oil temperature steady at 375°F; oil that is too cool makes the bread greasy, while oil that is too hot browns the outside before the inside cooks through.
- For the puffiest bread, avoid over-kneading the dough and let it rest so the gluten relaxes and traps steam during frying.
- Traditional toppings for a savory Navajo taco include pinto beans, ground beef or shredded mutton, shredded cheddar or lettuce, and fresh salsa.
- For a sweet breakfast version, sprinkle hot bread with cinnamon sugar or drizzle with local honey and a little melted butter.
- Roll dough pieces to an even 1/4-inch thickness so they cook at the same rate and form a balanced crown of bubbles.
- If the dough springs back while rolling, let it rest a few minutes under the towel to relax the gluten before continuing.
