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 to achieve a golden, crispy exterior.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the flour, resulting in a smoother and more elastic dough.

• 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 flour 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 profile.

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

• oil for frying - Substitute with lard: Traditional Navajo fry bread often uses lard, which can give a more authentic taste and crispier texture.

• oil for frying - Substitute with vegetable shortening: Vegetable shortening can be used for a similar texture and flavor to lard, but is plant-based.

• 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. This helps maintain its freshness and prevents it from drying out.
• Store the fry bread at room temperature if you plan to consume it within 1-2 days. For longer storage, refrigeration is recommended.
• To freeze, wrap each piece of fry bread individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to thaw only what you need.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of how long they’ve been stored.
• When ready to use, thaw the fry bread at room temperature or in the refrigerator. Avoid microwaving as it can make the bread chewy.
• To reheat, warm the fry bread in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This helps restore its crispy texture.
• For a quick reheat, you can also use a toaster oven. Place the fry bread directly on the rack and heat for 5-7 minutes.
• If you prefer, reheat the fry bread in a skillet over medium heat. This method can help maintain its crispiness.
• Serve the reheated fry bread with your favorite toppings, such as honey, jam, or savory options like taco meat and vegetables.

• Preheat your oven to 350°F. Wrap each piece of fry bread in aluminum foil to prevent it from drying out. Place them on a baking sheet and heat for about 10-15 minutes until warm.

• For a quicker method, use a microwave. Place a damp paper towel over the fry bread and microwave on medium power for 30-45 seconds. Check if it's warm enough; if not, continue in 15-second intervals.

• If you prefer a crispier texture, use a skillet. Heat a small amount of oil over medium heat. Place the fry bread in the skillet and heat for about 1-2 minutes on each side until warmed through and slightly crispy.

• For an air fryer, preheat it to 350°F. Place the fry bread in the basket and heat for about 3-5 minutes, checking halfway through to ensure it doesn't over-crisp.

• Mixing bowl: Use this to combine the flour, baking powder, and salt, and to mix in the warm water to form the dough.

• Measuring cups: Essential for accurately measuring the flour and warm water.

• Measuring spoons: Necessary for measuring the baking powder and salt.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Clean countertop or cutting board: Provides a surface to knead the dough until smooth.

• Plastic wrap or clean kitchen towel: Used to cover the dough while it rests.

• Knife or dough cutter: Helps to divide the dough into 4 pieces.

• Rolling pin or hands: Needed to flatten each piece of dough into a round.

• Skillet: Used to heat the oil and fry the dough.

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

• Tongs or slotted spoon: Useful for flipping the dough and removing it from the hot oil.

• Paper towels: Used to drain the excess oil from the fried bread.

• Plate or serving dish: For serving the warm fry bread.

Prepare ingredients in advance: Measure and mix the flour, baking powder, and salt ahead of time to streamline the process.

Use a stand mixer: Instead of kneading by hand, use a stand mixer to mix and knead the dough quickly and efficiently.

Preheat the oil: Start heating the oil while the dough is resting to save time when you're ready to fry.

Flatten dough uniformly: Use a rolling pin to quickly and evenly flatten the dough pieces, ensuring they cook at the same rate.