Reviewed: Sep. 12, 2009

These were good as Navajo tacos. However, we added only one tablespoon of salt and that was still too much. I think the person who submitted this may have meant to say two teaspoons of salt.

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Hope

Cooking Level: Beginning

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Reviewed: Jun. 4, 2009

Okay, I never rate recipes this low however, the measurements are off on this one. A) to much salt (I realized this when reading the recipe) B) to much milk (with all milk added the dough was impossible to work with). Once I adjusted the flour and fried they were great. Sorry I had to rate this a 2 but this recipe has only 4 ingredients and 2 were off in measurement. Once you adjust everything the bread is fantastic =)

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Feb. 1, 2009

With some alterations, this was a great recipe. As per the other reviewers, I cut the salt to two teaspoons. I also cut the milk to 2 1/4 cups, and added about a half cup of flour as I formed the balls. This went great with Spanish rice and spicy beef with onions. I will make again. Note, though, that this makes a LOT of bread.

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twyls

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

Living In: Clarksville, Indiana, USA

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Reviewed: Nov. 5, 2008

They should call this navajo salt bread instead. Not very good. Hopefully it is just a typo.

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Lizzy

Cooking Level: Expert

Living In: Orem, Utah, USA

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Reviewed: Jul. 1, 2008

This was very easy and tasty. I don't think I patted mine out flat enough, I ended up with an inch thick bread that was fairly dense. It was still delicous with honey and butter, and great for dipping into our chili. I did reduce the salt quite a bit per other reviewers recommendations. Also had to reduce the milk a tad to be able to work with the sticky dough. I will make this again, I think it would replace a lot times I use biscuits. Thanks for the quick and easy bread recipe!

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Wendy

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 1, 2008

Tasted good. I couldn't get me dough workable. It was very sticky!

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Jennifer

Cooking Level: Intermediate

Home Town: Heflin, Alabama, USA

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Reviewed: Feb. 29, 2008

These did not work for me. The dough was very sticky, and very crunchy when fried. It was not bread at all, and a total waste of ingredients (especially flour). It turned out to be something like chips with no taste. My Dad (being a Wichita indian) said that fry bread is very hard to make.

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Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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Reviewed: Dec. 30, 2007

I made a 1/2 batch of this bread for dessert and it was AMAZING! Heated 3/4c oil in a wok and fried by the piece...perfect! Topped with honey and the family loved it. BTW, you have to cut the salt to 2tsp! Thanks

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Diesel2k2

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Reviewed: Dec. 30, 2007

This recipe tasted really salty to me. The texture was nice and I liked how quickly they cooked up and how tender they are. Lots of people are using yeast-based fry bread nowadays, so having a traditional one was really nice.

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Regina Hitchcock

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Reviewed: Dec. 11, 2007

I USE ONE TABLESPOON SALT. I MAKE FRY BREAD AT LEAST ONCE A WEEK AS I AM NATIVE AND THIS RECIPE ISN'T LIKE THE ONE MY GRANDMOTHER AND MOTHER TAUGHT ME. I TRIED AND IT WASN'T THAT GREAT.

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chrisalmaraz

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Reviewed: Nov. 6, 2007

The color and form of this bread was lovely. Too bad it was like drinking the entire salt shaker.

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KITTYfang

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 17, 2007

So yummy! I grew up eating Fry Bread often in Arizona and this recipe did not disappoint. This is extremely tasty and extraordinarily quick. Now for the changes--luckily I read the reviews so I did the 2 tsp salt and went ahead and added flour until it would be ready for ordinary bread--tacky but not sticky. If you are in a bread mixer like a Bosch, this would be when the dough all pulls away from all sides (and middle for a Bosch). For me this was 5+ cups of flour, but I don't really keep track exactly for bread. I will be making this often. Thank you!

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craftspring

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Reviewed: Jun. 10, 2007

Family all thought this was good. Put taco fixins on top. The ratio of dry to liquid worked perfect at least in my kitchen. The only thing I changed was I decreased the amount of salt. Will make for tacos from now on.

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chris53182

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Union Grove, Wisconsin, USA

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Reviewed: Feb. 11, 2007

This is a great recipe and even better as a base recipe. Using the milk makes a great texture. I cut the batch in half w/o a problem but then also mixed in lots of cheddar cheese. They were great cheese sticks. We tried the reciepe with and w/o cheese and both were great. Will make again.

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frazier

Cooking Level: Expert

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Reviewed: Jan. 20, 2007

This isnt the original recipe sorry to say. im from monument valley and know what a good fry bread is. cant make it w/o the dry milk . o and its great with roassted mutton and chilli hmmmmm.

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Darren

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Reviewed: Oct. 14, 2006

This fry bread is very good.It does blow up when you fry them pretty much, so be careful when you fry them.I made them with all the taco fixins.Yum!

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MARYT59

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wild Rose, Wisconsin, USA

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Reviewed: Aug. 4, 2006

I have a friend that is Navajo. He and I got together to do this recipe. With a bit more flour and 2 teaspoons of salt, the recipe tasted like his Mom's. Make sure the oil that is used for frying is good and hot, otherwise they will taste greasy. Also, he said that they are best if fried in hot lard. My friend made a topping that is similar to taco filling with beef, beans, tomato sauce and spices that was absolutely delicious. He topped each one with cheese, lettuce and fresh tomato pieces. We ate them "tostada" style. As with many family recipes, there is no recipe, I am still trying to replicate that so that I can continue to make them for my family.

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SEWNUTS1980

Cooking Level: Intermediate

Living In: Burns, Wyoming, USA

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Reviewed: Feb. 23, 2006

This recipe cannot work as written- flat out! I'm so glad I read the reviews before trying this one. It comes out WAAAAY too wet, would be very bland, and the salt is too much. After making several modifications it came out great. I upped the flour, decreased the salt, added garlic and thyme, and for the milk, I was short on milk so I used 1/2 the portion of milk and the other 1/2 was vanilla yougurt. My husband loved it (he ate 3 pieces alone) and my 3 year old also enjoyed it.

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PaigeCentral

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Oegstgeest, Zuid-Holland, Netherlands

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Reviewed: Feb. 23, 2006

It calls for a little less flour than anticipated as the exact amount will very with altitude, humidity, weather, etc. It is FAR easier to add a little bit extra than to have it be too stiff and inedible.

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