Navajo Fry Bread

Fry bread takes very little effort to cook and is surprisingly tasty. It can be served plain, buttered, or with southwestern toppings like beans and salsa ("Navajo tacos") It can also be covered in sweet toppings like powdered sugar, cinnamon, or honey.

5 from 2 votes

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Course: Bread, Dessert, Lunch, Side Dish

Cuisine: American, American Northwest, American Southwest, Arizona, North American

Prep Time: 3 25

Cook Time: 20

Dough rising: 1

Total Time: 4 45

Servings:

Author: My Hungry Traveler

Equipment

Large cast iron skillet
Baking tray lined with paper towels.

Ingredients

3¼ cups All-purpose flour, divided
1 packet Active dry yeast
1½ tsp Sugar
½ tsp Salt
1½ cups Warm water
2 tbsp Butter, melted
2 cups Oil, for frying

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Instructions

Prepare Dough - Turn on oven light. Whisk flour, yeast, sugar, and ½ tsp salt together in a large bowl. Whisk water and melted butter together in another bowl. Pour water bowl into flour bowl and stir until it becomes a slightly sticky and elastic ball. Cover bowl in plastic wrap and then a kitchen towel. Leave in a warmed oven to double in volume, about 1 hour.
Shape Breads - Heat oil over medium-high heat. Punch down dough and transfer to a lightly floured surface. If too sticky, knead in a little flour. Shape into semi-equal balls. Press each ball into 8-inch round disks.
When oil hits 375°F (190°C), slip each bread disk into the skillet and fry until both sides are golden brown, about 2 minutes per side. Remove to a paper towel-lined baking sheet. Repeat with remaining rounds. Serve.

Notes

Fry bread doesn't freeze well.
If dough seems too dry, add warm water 1 tbsp at a time.

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