Fry Bread

Fry bread is first believed to have been made in 1864 when the United States forced the Navajo people living in present-day Arizona to make a 300-mile journey of relocation—known as the Long Walk—to New Mexico. The new land was unsuitable for their traditional crops, so the U.S. government provided them with rations of canned goods, flour, processed sugar and lard to curb starvation. It’s said that the Native American fry bread recipe was created to use these provisions and prepare them to be as filling as possible.

Today, tribes throughout the United States, including the Seminole, Osage and Cherokee tribes, have their own variations of this pan-fried flatbread recipe. Some fry bread recipes include milk, milk powder, shortening or yeast, but we make our recipe simply with flour, baking powder, water and salt.

What is fry bread?

Fry bread (aka Navajo fry bread) is a common recipe among many Native American tribes in the United States. Soft and puffy on the inside and lightly crisp on the outside, fry bread is a savory (and sometimes sweet) pan-fried flatbread that can be enjoyed in several ways.

The most common way to serve fry bread is with an array of taco-like toppings (like in this fry bread taco recipe). However, it can also be enjoyed drizzled with honey, sprinkled with cinnamon or dusted with powdered sugar (like a funnel cake).

Fry Bread Ingredients

• Flour: All-purpose flour is the best type of flour for Navajo fry bread. Accurate measurement is key to getting the right texture, so be sure to measure flour the right way by spooning the flour into the cup instead of scooping it.
• Baking powder: While some Native American fry bread uses yeast, this recipe relies on baking powder. This leavening agent creates gas bubbles as it’s heated, making the bread airy and puffy.
• Salt: Salt seasons the fry bread dough and gives it a rich and savory flavor.
• Water: Water hydrates the dough and thins it to the proper consistency for shaping and frying. Our fry bread recipe calls for hot water because it helps form a wonderfully smooth dough.
• Oil: Use one of the best oils for frying, like canola or vegetable oil, to cook the Navajo fry bread to golden perfection.
• Optional toppings: To turn the fry bread into a savory meal, add toppings like seasoned taco meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper and shredded lettuce.

Directions

Step 1: Mix and rest the dough

In a small bowl, combine the flour, baking powder and salt. Stir in the hot water to form a soft dough. Cover the bowl and let the dough stand for 30 minutes.

Editor’s Tip: Why are we resting the dough if there’s no yeast involved? Letting the dough stand for 30 minutes before frying allows the flour to hydrate. This improves the texture of the fry bread and makes the dough less sticky, so it’s easier to shape. The same logic applies to chilling cookie dough.

Step 2: Divide and shape

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Divide the dough in half. On a lightly floured surface, roll each portion into a 6-inch circle.

Step 3: Pan-fry until golden and puffy

In an electric skillet, heat 1 inch of oil to 375°F. Add one dough portion to the hot oil and fry the bread for two to three minutes on each side or until it’s golden brown. Remove the bread and drain it on paper towels. Repeat with the other portion of dough, then serve the fry bread warm with your desired toppings.

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Fry Bread Variations

• Make fry bread with milk powder: To make the bread more tender, add 1/4 cup of milk powder to the dough.
• Use a shortcut: Even though making fry bread dough is about as easy as it gets, you can take inspiration from recipes that start with frozen bread dough and use thawed frozen bread dough. Simply shape and fry the dough as directed in the original recipe.

How to Store Fry Bread

Fry bread is best enjoyed fresh when it is warm from the fryer. If you must store it for later, freezing is your best option. The bread will get soggy in the fridge.

How long does fry bread last?

Fry bread lasts up to four days in the fridge, but refrigeration isn’t recommended since the bread will dry out and won’t taste very good. It really tastes best immediately after being cooked. That said, the freezer does a decent job of preserving its original texture. Fry bread dough will last up to one month in the freezer, and cooked fried bread will last up to three months in the freezer.

Can you freeze fry bread?

You can freeze fry bread dough and cooked fry bread. For the dough, use the same method we recommend for freezing yeast dough: Divide it into two portions and wrap each ball tightly in storage wrap. Put the wrapped dough in a freezer bag and freeze for up to one month. Thaw in the fridge overnight, and let the dough come to room temperature before frying as directed.

To freeze the bread after it’s cooked, wrap each fry bread individually in a layer of storage wrap and then a layer of heavy-duty aluminum foil. Thaw the bread in the fridge overnight.

Can you reheat fry bread?

To reheat frozen Navajo fry bread, wrap it in foil and bake it at 375° until it’s warmed through, 10 to 15 minutes. Then, open the foil and heat it for five minutes to crisp it slightly.

Fry Bread Tips

What is the best oil for making fry bread?

Fry bread is traditionally fried in lard or shortening, but you can prepare it in any oil suitable for frying. Canola oil, vegetable oil or grapeseed oil are all great options.

How do you make fry bread puffy?

Fry bread gets its puffy texture from the baking powder in the dough, which acts as a leaving agent. For the best texture, test your baking powder by mixing a small amount of it with hot water to make sure it’s fresh and unexpired. If the baking powder is fresh, it will start to bubble.

Why is my fry bread hard?

Fry bread can become tough if it’s overkneaded or overmixed. Frying the dough in oil that’s too cold can also result in tough, oil-saturated fry bread.

What else can you serve with fry bread?

Feel free to get creative with your toppings when serving fry bread. While Navajo tacos and sweet, honey-drizzled fry breads are most common, these fried flatbreads can be served with any toppings you please. A bit of whipped cream and fresh berries would be a wonderful sweet treat. Alternatively, try topping the fry bread with slow-cooker pulled pork and a heaping scoop of your favorite coleslaw recipe. A warm and spicy bowl of hearty chili also pairs well with this fry bread recipe.