Navaho Indian Fry Bread Recipe -
Navaho Indian Fry Bread Recipe
  • READY IN 25 mins

Navaho Indian Fry Bread

Recipe by  

"A fried bread that I learned to make while working on the Navaho reservation. Can be used as a main dish bread or as a dessert with honey or jam."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
  2. Sift flour, baking powder, powdered milk, and salt together in a large bowl. Pour water over flour mixture and stir until a sticky dough forms. Form dough into a ball using floured hands.
  3. Fry the dough in the hot oil until browned, 3 to 4 minutes per side. Transfer fry bread to a paper towel-lined plate to drain.
Kitchen-Friendly View


  • Cook's Note:
  • Bread can be kept warm in a 200 degrees F (95 degrees C) oven for 1 hour. They refrigerate nicely. Reheat in a 350 degrees F (175 degrees C) for 10 to 15 minutes.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Sep 09, 2014

The dough was far too sticky for me to work with. In order to flatten it with my fingers I had to use quite a bit of flour on the countertop to get it to where I could work with it. I would use this again but I would cut back the water a bit.

Sep 24, 2014

This was so easy to make and its spot on.I didn't use powdered milk and water I just added milk.Oh so good and easy

Sep 20, 2014

This Navajo fry bread is the best...serve with refried beans and grated cheese or red chile. Serve as a dessert with honey or powdered sugar. Good feedback S J

Feb 20, 2015

This was pretty good. I was looking for a quick bread to go with our soup, besides my usual go-to sourdough biscuits, and this did the trick. I almost rated this at 3 stars, however, because of the lack of important details in the directions. The directions don't tell you to flatten the dough at all, which is quite essential information! I could tell from the type of recipe and the photo that the dough needed to be flattened before cooking so I did, but someone who is a cooking novice might not know that and just do what the directions say: To form dough into a ball with your hands and then move on to frying. If left in ball form I think it would be VERY difficult to fully cook the bread in the middle without burning the outside, since I had a hard enough time with that even with flattened dough. And since the recipe didn't say to flatten the dough at all, I had to guess at how thick to make the pieces and didn't guess overly well. I flattened to about 1/4-3/8" or so each but the dough rose while cooking to about twice that so, as I mentioned, I had a hard time getting the bread cooked in the middle without burning the outside. I would start with thinner dough next time to get a more golden exterior with a non-doughy middle. All that said, these were pretty tasty and quick to make, so I will probably try it again with those changes. I think they would also make a yummy, doughnut-like dessert treat rolled in powdered sugar or cinnamon sugar after frying.

Aug 26, 2014

I love ths recipe, turns out perfect every time. Tonight I mixed some parsley and pepper in with the dough and used them to eat with falfel instead pita from the store. Thanks so much!


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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