Navajo Fry Bread Recipe

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This easy Navajo Fry Bread Recipe makes a delicious fry bread that can be used for Navajo Tacos, also called Indian Tacos and a variety of other foods. Our family’s favorite! You can make these traditional or quick fry bread by rolling out Grands biscuits.

Navajo Fry Bread Recipe

Navajo Fry Bread Recipe

4 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups water
1/2 cup milk
oil for frying

Mix dry ingredients in a bowl. Stir in the water and milk. Knead several times. Roll out into 5-inch circles. Make a small hole in the center with your fingers. In a skillet, fry in several inches of hot oil at 375°. Dough will puff and bubble. Turn when golden brown. Drain on paper towels and serve hot for tacos or with honey. Serves 6.

Navajo Fry Bread Recipe – Quick and Easy Version

From: JO ANN G.

 I was in a rush this evening, so I thought I would use Grand biscuits, instead of making the version here. I just rolled them out with a rolling pin and put a small hole in the middle and followed the rest of the recipe. My family loves it! We also had
fried apples for dessert, and I crushed up some homemade (plain)granola bars on it. It was YUMMY!
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  1. says

    This is called bannock by the natives in Canada.
    you can add blueberries, smoked salmon, cheese and almost anything you enjoy to the batter.
    You can also bake it around wieners as a change from hot dogs.
    When camping or around a fire wrap some of the dough on the end of a cleaned stick and cook it that way. Great fun for the kids and adults alike.

    It is an old family favourite that my children still want when they get home.

  2. Sheri says

    We have and sometimes still make this when we run out of bread and want some some quick! I had that recipe on my refrigerator door for years and years!

    Thank you for reminding me! Honey butter goes well with this! And many other things. We make ours smaller. Sometimes we sprinkle with powdered sugar like doughnuts. Cause that’s what they are! Quick, quick!

  3. Stacey says

    Nice, this is the same recipe I use when I make my fry bread and Pow Wow soup. We are not fully Native American, as it was my maternal great grandmother who was full blooded Cherokee; but I still want them to appreciate the NA culture, to include some of the foods. Thank you for sharing this you guys. Oh and we serve it like tostadas or taco or drizzle with honey and cinnamon for desserts. This is good stuff ya’ll.

    • Stacey says

      Geez, that was about as clear as mud, wasn’t it? lol When we serve it with the Pow Wow soup, it’s served as a bread. Otherwise it’s served like tostadas/tacos or with the honey/cinnamon.

  4. Louise Mantooth says

    Do these frybreads store very well? If so, what is the best method. There’s only the two of us now – empty nesters – and I don’t want to waste the flour. That being said, can this recipe be cut down, maybe half?

    • says

      They don’t store at all you need to really serve them hot. You can very easily cut the recipe in half or fourths as needed but if this still isn’t enough you can buy bags of frozen dough and use one frozen roll flattened for each serving. This does cost a little more.

  5. toni lua says

    I have a similar recipe from my Navajo friend. It uses all water and a few Tablespoons of powdered milk. It also puffs better if you let it rest for 30 minutes before you fry it.

  6. Emily says

    This recipe looks easy to make. I’m Cree/Scottish from northern Ontario Canada. Bannock actually is a scottish bread we adopted many many decades ago. The Hudson Bay Company employees came from Scotland and introduced bannock to the Crees. Its actually called bannock in Scotland. :-)

  7. Mary Jane says

    Ditto to the comment from Grandma at the beginning of this post. We love bannock here, and I was pleased to learn that the Scottish people brought it to Canada. I am Scottish descent. Another form of fry bread, is to just take some raw dough from a batch of yeast bread, on bread baking day, and fry it and serve it as you would bannock. The yeast bread version is best after the dough has risen at least once. A great treat on bread baking day.

    • says

      I don’t know the technical reason but almost all recipes say to do this. I think it helps in the cooking and to maybe keep it from puffing up way to much in the center while cooking. You make such a small hole that by the time it is done cooking it is closed over.


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