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This Native American fry bread, also known as Navajo or Indian fry bread, is an excellent choice when you want bread with a meal but don’t have the time or patience to make yeast rolls, biscuits, or cornbread. it’s simple, wonderfully versatile, and quick enough to prepare on a weeknight. The dough comes together in just a few minutes, rests briefly, and then fries into warm, golden rounds with crisp edges and a tender interior. The bread can be served sweet or savory, depending on the occasion.
You can enjoy fry bread as the base for Navajo tacos, topped with chili or beans, or finished with powdered sugar and syrup for a warm, comforting treat. Because the ingredients are basic pantry staples, this is a great recipe to keep on hand when you want something fast and satisfying.
What You’ll Like About This Bread
Quick and easy. The dough mixes fast and fries in minutes.
Versatile. Works beautifully with savory toppings or sweet finishes.
Simple ingredients. Made from basic pantry staples you likely have on hand.
Great texture. Crispy edges with a soft and chewy inside.
Ingredient Notes
- Flour – All-purpose flour gives the bread structure.
- Baking powder – Provides the lift needed for a light, puffy fry bread.
- Salt – Essential for flavor.
- Milk – Hydrates the dough and helps create a tender crumb.
- Oil or shortening – Use enough to fry the bread evenly and safely.
Steps to Make Native American Fry Bread
- Heat the oil or shortening in a deep skillet.
- Mix the flour, baking powder, salt, and milk into a soft dough.
- Let the dough rest briefly to relax the gluten.
- Knead lightly and divide into eight portions.
- Roll or stretch each portion into a thin round.
- Fry until golden on both sides.
- Drain on paper towels and serve with sweet or savory toppings.
Tips
- Let the dough rest for at least 15 minutes—this keeps the bread tender.
- Stretch the dough gently to avoid tearing and to encourage puffing.
- Fry in small batches so the oil temperature stays consistent.
Recipe Variations
- Make them sweet. Dust with powdered sugar or brush with honey or cinnamon sugar.
- Try savory toppings. Use for tacos, chili, or shredded meat dishes.
- Add herbs. Mix dried herbs into the dough for a flavored fry bread.
- Make mini rounds. Fry smaller pieces for dipping or snacking.
- Use water instead of milk. Traditional fry bread often uses water, and it produces a slightly crisper result.
Serving Suggestions
- Serve as Navajo tacos with seasoned beef, beans, lettuce, and cheese.
- Pair with soups, stews, or chili.
- Add powdered sugar and maple syrup for a sweet version.
- Garnish with honey, cinnamon, or jam.
How to Store
Refrigerate: Keep leftover fry bread loosely covered at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat before serving for the best texture.
Freeze: Freeze cooled fry bread for up to 2 months. Layer pieces with parchment and store in an airtight bag.
Reheat: Warm in a low oven or in a skillet to restore crispness. Microwaving works but softens the texture.
Native American Fry Bread
Ingredients
- 2 cups all-purpose flour, (255 grams) plus more for rolling
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- Shortening, lard, or vegetable oil, for frying
Recommended Equipment
Instructions
- Measure the flour, baking powder, and salt into a bowl. Mix well. Add the milk and mix until the dough comes together. Cover the bowl with a kitchen towel and let the dough rest for about 15 minutes.2 cups all-purpose flour | 2 1/2 tsp baking powder | 1/2 tsp salt | 1 cup milk
- Turn the dough out onto a floured surface and knead until you have a cohesive soft dough.
- Roll the dough into a log, then cut it into 8 uniform pieces.
- In a deep skillet, heat about 1 inch of shortening, lard, or vegetable oil to 350°F.Shortening, lard, or vegetable oil
- Roll a portion of dough into a ball, then roll or pat it out into a circle about 1/4 to 1/2 inch thick. Repeat with the remaining dough portions.
- Carefully slide a round of dough into the hot oil. If your pan is quite large, you might fry two at a time. Just make sure they aren't crowded. Fry the breads in the hot oil for about 1 to 1 1/2 minutes. Turn with tongs and fry the other side for about 1 minute longer or until nicely browned.
- Transfer to a paper towel-lined bowl or basket and repeat with the remaining portions.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
