{"id":796277,"date":"2020-02-20T08:41:42","date_gmt":"2020-02-20T14:41:42","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=796277"},"modified":"2021-06-17T21:27:13","modified_gmt":"2021-06-18T02:27:13","slug":"how-to-make-fry-bread","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-make-fry-bread\/","title":{"rendered":"How to Make Authentic Fry Bread"},"content":{"rendered":"[dam-video dam-id=\"34403\"]\r\n\r\nI love bread. Every culture has its own unique version, which means there's no shortage of variety. You know Greek pita bread, chewy chapati breads<\/a> in India, the soft focaccia<\/a> in Italy... I could go on forever.\r\n\r\nI recently learned how to make fry bread, a staple among the Navajo and other tribes in the southwest. Back in my 20s, I had the honor of spending time in Tuba City, Arizona\u2014the Navajo nation's largest community. That's where I fell in love with Navajo fry bread. What is<\/em> fry bread?<\/a> Well, it's crispy yet doughy, unspiced and yet unforgettable. I ate it alongside chicken fried steak<\/a>, and when I went back to New York, I thought I'd never enjoy \"the real thing\" again.\r\n\r\nFast forward to present day, when my editor slipped me a recipe for fry bread<\/a>, and I promised I'd share my insights!\r\n

How to Make Fry Bread<\/strong><\/h3>\r\nThis recipe comes to us from Mildred Stephenson of Hartselle, Alabama. \"While taking a trip to the Grand Canyon, my family drove through the Navajo reservation and stopped at a little cafe for dinner,\" she says. \"I complimented the young waiter on the delicious fry bread and he gave me the recipe.\" It yields two tasty servings.\r\n

Ingredients<\/strong><\/h4>\r\n