Navajo Fry Bread is more than just a delicious recipe—it’s a powerful symbol of resilience and culture, born from a difficult history and now beloved across generations. Puffy and golden on the outside, soft and chewy on the inside, this simple yet satisfying bread is made from humble pantry staples and fried to perfection.
Whether you serve it savory with taco toppings or sweet with honey, cinnamon, or powdered sugar, fry bread is a recipe that brings people together. It’s perfect for family dinners, powwows, potlucks, or learning about Native cultures through food with your kids. ❤️
What You’ll Need
Ingredients (makes 6–8 pieces):
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup warm water (plus more if needed)
- 1–2 cups oil for frying (vegetable, canola, or shortening)
Optional Toppings:
Savory: ground beef, beans, shredded cheese, lettuce, tomatoes, sour cream, salsa
Sweet: honey, cinnamon sugar, powdered sugar, jam
Pro Tips for Perfect Fry Bread
🔥 Don’t over-knead the dough – it should be soft and just combined for tender bread.
🌬️ Let the dough rest for 30 minutes so it puffs better when fried.
🍳 Keep your oil hot (around 350–375°F) – too cool and the bread will absorb oil; too hot and it’ll burn.
👧 Let kids shape the dough—it doesn’t need to be perfect circles!
🧂 Serve immediately for that fresh, crispy texture.
Tools You’ll Need
- Large mixing bowl
- Measuring cups & spoons
- Rolling pin (or hands!)
- Cast iron skillet or heavy frying pan
- Tongs or slotted spoon
- Paper towels (for draining)
Substitutions & Variations
🌾 Gluten-free? Use a 1:1 gluten-free flour blend, but texture will be slightly different
🧂 Add-ins? A pinch of sugar or milk can create a softer, richer version
🧀 Savory version? Top with taco meat, beans, and cheese for Navajo tacos
🍯 Sweet version? Drizzle with honey or sprinkle with cinnamon sugar
Make-Ahead Tips
- Dough can rest for up to 2 hours, covered, at room temp
- Fry bread is best served fresh but can be kept warm in the oven at 200°F
- Reheat leftovers in a hot pan or air fryer to crisp up again
How to Make Navajo Fry Bread
Step 1: Make the Dough
- In a large bowl, combine flour, baking powder, and salt.
- Stir in warm water gradually until a soft dough forms (not sticky).
- Knead gently for about 1 minute, then cover and let rest 30 minutes.
Step 2: Divide and Shape
- Divide dough into 6–8 balls. Roll or flatten each into a thin disc about ¼ inch thick and 6 inches wide.
- Use your hands or a rolling pin—imperfection is part of the charm!
Step 3: Fry the Bread
- Heat 1–2 inches of oil in a deep skillet to 350–375°F.
- Fry each piece one at a time, turning once, until golden brown (about 1–2 minutes per side).
- Transfer to paper towels to drain.
Step 4: Serve It Up!
- Serve warm and top as desired—either sweet with honey or cinnamon sugar, or savory as Navajo tacos with your favorite toppings.
Leftovers & Storage
- Store cooled fry bread in a paper towel-lined container for up to 2 days
- Reheat in a dry skillet or toaster oven
- Avoid microwaving—it softens the crispy edges
Final Thoughts
Navajo Fry Bread is a dish that tells a story—simple ingredients transformed into something truly special. Whether you’re honoring tradition, teaching your kids about culture through food, or just enjoying a warm, puffy bite of comfort, this recipe brings people together.
💬 Did you go sweet or savory? Serve them taco-style or with honey and butter? Share your toppings and family traditions in the comments below—I’d love to hear your fry bread story! 🤎🍞🔥
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