Navajo Fry Bread Recipe

Flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bread.

Water: Combines with the dry ingredients to form the dough.

Oil: Used for frying the dough, giving it a crispy exterior.

When kneading the dough, make sure to do so on a lightly floured surface to prevent sticking. This will help achieve a smooth and elastic texture. Additionally, when flattening the dough into discs, aim for an even thickness to ensure uniform frying. If the oil is too hot, the bread will brown too quickly on the outside while remaining doughy inside. Use a thermometer to maintain the oil at around 350°F for optimal results.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread slightly denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the fry bread.

• oil for frying - Substitute with lard: Lard can give a more traditional flavor and crispiness to the fry bread.

• oil for frying - Substitute with vegetable shortening: Vegetable shortening can also be used for frying, providing a similar texture and flavor.

• Allow the fry bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled fry bread in an airtight container or a resealable plastic bag. If stacking, separate each piece with a layer of parchment paper to avoid sticking.
• Store the container or bag at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
• To freeze, wrap each piece of fry bread individually in plastic wrap or aluminum foil. Place the wrapped pieces in a resealable freezer bag, removing as much air as possible before sealing.
• Label the freezer bag with the date to keep track of freshness. Fry bread can be frozen for up to 3 months.
• When ready to use, thaw the fry bread at room temperature or in the refrigerator. To reheat, warm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
• Alternatively, reheat in a microwave on a microwave-safe plate, covered with a damp paper towel, for about 20-30 seconds. This helps retain moisture and prevents the bread from becoming too dry.
• For a crispier texture, reheat the fry bread in a skillet over medium heat for a few minutes on each side until warmed and slightly crispy.

• Preheat your oven to 350°F (175°C). Wrap the fry bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warm.

• Use a microwave for a quick reheat. Place the fry bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and add more time if needed, but be cautious to avoid making it too chewy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the fry bread in the skillet and cover with a lid. Heat for 1-2 minutes on each side until warmed through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the fry bread in the basket and heat for 3-5 minutes, checking halfway through to ensure it doesn’t get too crispy.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt with the warm water to form the dough.

• Measuring cups: Used to measure out the precise amounts of flour, baking powder, and warm water needed for the recipe.

• Measuring spoons: Used to measure the exact amount of salt and baking powder.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Clean surface: A flat, clean area where you can knead the dough until it becomes smooth.

• Knife: Used to divide the dough into small balls.

• Rolling pin: Helps in flattening the dough balls into discs, although you can also use your hands.

• Frying pan: A pan used to heat the oil and fry the dough discs until they are golden brown.

• Thermometer: Optional but useful for ensuring the oil is at the right temperature for frying.

• Tongs: Used to safely flip the dough discs in the hot oil.

• Paper towels: Placed on a plate to drain the excess oil from the fried dough discs.

• Plate: Used to hold the fried bread once it has been drained on the paper towels.

Prepare ingredients ahead: Measure and mix flour, baking powder, and salt in advance to save time.

Use a stand mixer: Let a stand mixer knead the dough for you, ensuring it's smooth and well-mixed.

Preheat oil: Start heating the oil while you shape the dough discs to cut down on waiting time.

Flatten dough uniformly: Use a rolling pin to quickly and evenly flatten the dough balls into discs.

Batch frying: Fry multiple dough discs at once if your pan is large enough to save on frying time.