Navaho Indian Fry Bread Recipe - Allrecipes.com
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
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  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.
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Footnotes

  • 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.
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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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Nutrition

  • 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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About the Cook

 
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