Navajo Fry Bread Recipe



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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.

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!
Thank you so much for a wonderful site to explore new recipes and tips for living on a dime!

This recipe is from the Dining On A Dime Cookbook. For more quick and easy recipes your family will love, check it out here!

 



Photo By: flavouz

Comments

  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.

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