{"id":317829,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/fry-bread\/"},"modified":"2025-03-07T15:27:56","modified_gmt":"2025-03-07T21:27:56","slug":"fry-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/fry-bread\/","title":{"rendered":"Fry Bread"},"content":{"rendered":"<p>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\u2014known as the Long Walk\u2014to 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&#8217;s said that the Native American fry bread recipe was created to use these provisions and prepare them to be as filling as possible.<\/p>\n<p>Today, tribes throughout the United States, including the Seminole, Osage and Cherokee tribes, have their own variations of this pan-fried <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/flatbreads\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/flatbreads\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flatbread recipe<\/a>. Some fry bread recipes include milk, milk powder, shortening or yeast, but we make our recipe simply with flour, baking powder, water and salt.<\/p>\n<h2>What is fry bread?<\/h2>\n<p>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.<\/p>\n<p>The most common way to serve fry bread is with an array of taco-like toppings (like in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/indian-fry-bread-tacos\/\" data-name=\"www.tasteofhome.com\/recipes\/indian-fry-bread-tacos\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fry bread taco recipe)<\/a>. However, it can also be enjoyed drizzled with honey, sprinkled with cinnamon or dusted with powdered sugar (like a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/funnel-cakes\/\" data-name=\"www.tasteofhome.com\/recipes\/funnel-cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">funnel cake<\/a>).<\/p>\n<h2>Fry Bread Ingredients<\/h2>\n<ul>\n<li><strong>Flour:<\/strong> 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 <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-measure-flour-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">measure flour the right way<\/a> by spooning the flour into the cup instead of scooping it.<\/li>\n<li><strong>Baking powder:<\/strong> While some Native American fry bread uses yeast, this recipe relies on baking powder. This leavening agent creates gas bubbles as it&#8217;s heated, making the bread airy and puffy.<\/li>\n<li><strong>Salt:<\/strong> Salt seasons the fry bread dough and gives it a rich and savory flavor.<\/li>\n<li><strong>Water:<\/strong> 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.<\/li>\n<li><strong>Oil:<\/strong> Use one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best oils for frying<\/a>, like canola or vegetable oil, to cook the Navajo fry bread to golden perfection.<\/li>\n<li><strong>Optional toppings: <\/strong>To turn the fry bread into a savory meal, add toppings like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-taco-meat\/\" data-name=\"www.tasteofhome.com\/recipes\/seasoned-taco-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seasoned taco meat<\/a>, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper and shredded lettuce.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix and rest the dough<\/h3>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Why are we resting the dough if there&#8217;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&#8217;s easier to shape. The same logic applies to <a href=\"https:\/\/www.tasteofhome.com\/article\/why-chill-cookie-dough\/\" data-name=\"www.tasteofhome.com\/article\/why-chill-cookie-dough\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chilling cookie dough<\/a>.<\/p>\n<h3>Step 2: Divide and shape<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122076\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fry-Bread-TOHD24_46543_JonathanMelendez_04.jpg?fit=700,1024\" alt=\"Dough rolled out on a lightly floured work surface\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Divide the dough in half. On a lightly floured surface, roll each portion into a 6-inch circle.<\/p>\n<h3>Step 3: Pan-fry until golden and puffy<\/h3>\n<p>In an electric skillet, heat 1 inch of oil to 375\u00b0F. Add one dough portion to the hot oil and fry the bread for two to three minutes on each side or until it&#8217;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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2122077\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fry-Bread-TOHD24_46543_JonathanMelendez_06.jpg?fit=700,1024\" alt=\"Dough fried and served on a wooden board with different taco toppings\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Fry Bread Variations<\/h2>\n<ul>\n<li><strong>Make fry bread with milk powder:<\/strong> To make the bread more tender, add 1\/4 cup of milk powder to the dough.<\/li>\n<li><strong>Use a shortcut:<\/strong> Even though making fry bread dough is about as easy as it gets, you can take inspiration from <a href=\"https:\/\/www.tasteofhome.com\/collection\/frozen-bread-dough-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/frozen-bread-dough-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">recipes that start with frozen bread dough<\/a> and use thawed frozen bread dough. Simply shape and fry the dough as directed in the original recipe.<\/li>\n<\/ul>\n<h2>How to Store Fry Bread<\/h2>\n<p>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.<\/p>\n<h3>How long does fry bread last?<\/h3>\n<p>Fry bread lasts up to four days in the fridge, but refrigeration isn&#8217;t recommended since the bread will dry out and won&#8217;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.<\/p>\n<h3>Can you freeze fry bread?<\/h3>\n<p>You can freeze fry bread dough and cooked fry bread. For the dough, use the same method we recommend for <a href=\"https:\/\/www.tasteofhome.com\/article\/freezing-yeast-dough\/\" data-name=\"www.tasteofhome.com\/article\/freezing-yeast-dough\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezing yeast dough<\/a>: 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.<\/p>\n<p>To <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freeze the bread<\/a> after it&#8217;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.<\/p>\n<h3>Can you reheat fry bread?<\/h3>\n<p>To reheat frozen Navajo fry bread, wrap it in foil and bake it at 375\u00b0 until it&#8217;s warmed through, 10 to 15 minutes. Then, open the foil and heat it for five minutes to crisp it slightly.<\/p>\n<h2>Fry Bread Tips<\/h2>\n<h3>What is the best oil for making fry bread?<\/h3>\n<p>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.<\/p>\n<h3>How do you make fry bread puffy?<\/h3>\n<p>Fry bread gets its puffy texture from the baking powder in the dough, which acts as a leaving agent. For the best texture, <a href=\"https:\/\/www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-name=\"www.tasteofhome.com\/article\/testing-baking-powder-and-soda\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">test your baking powder<\/a>\u00a0by mixing a small amount of it with hot water to make sure it&#8217;s fresh and unexpired. If the baking powder is fresh, it will start to bubble.<\/p>\n<h3>Why is my fry bread hard?<\/h3>\n<p>Fry bread can become tough if it&#8217;s overkneaded or overmixed. Frying the dough in oil that&#8217;s too cold can also result in tough, oil-saturated fry bread.<\/p>\n<h3>What else can you serve with fry bread?<\/h3>\n<p>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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-pulled-pork-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-pulled-pork-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">slow-cooker pulled pork<\/a> and a heaping scoop of your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/crunchiest-coleslaw-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/crunchiest-coleslaw-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">coleslaw recipe<\/a>. A warm and spicy bowl of hearty <a href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-ever-chili\/\" data-name=\"www.tasteofhome.com\/recipes\/the-best-ever-chili\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chili<\/a> also pairs well with this fry bread recipe.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Learn how to make classic Navajo fry bread recipe with four simple ingredients and a bit of oil for pan-frying. It&#8217;s easy and delicious!<\/p>\n","protected":false},"author":7061,"featured_media":2121476,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305616,305615,304333,304328,305271,304177,305487,304338,304022,303966,304988,303887,305374,304350,324623,304020,305395,304005,304150,303883,305031],"categories-v2":[310897,310890,308988,308991,308984,308481,309216,309457,310796,308992,308603,308495,308935,308478,309381,309001,309177,308594,309413,308549,309434,308476,308975],"coauthors":[206601],"recommended_recipes":[{"post_title":"Basic Homemade Bread","post_link":"\/recipes\/basic-homemade-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Basic-Homemade-Bread_EXPS_TOHcom20_32480_C01_26_2b.jpg"},{"post_title":"Homemade Fry Bread Tacos","post_link":"\/recipes\/indian-fry-bread-tacos\/","post_image":"\/wp-content\/uploads\/2025\/03\/Homemade-Fry-Bread-Tacos_EXPS_TOHD24_29061_JonathanMelendez_09.jpg"},{"post_title":"Air-Fryer Meat Loaf","post_link":"\/recipes\/air-fryer-meat-loaf\/","post_image":"\/wp-content\/uploads\/2022\/01\/Air-Fryer-Meat-Loaf_EXPS_FT23_267205_ST_1031_5.jpg"},{"post_title":"Pan-Fried Breaded Trout","post_link":"\/recipes\/pan-fried-breaded-trout\/","post_image":"\/wp-content\/uploads\/2025\/03\/Pan-Fried-Breaded-Trout_EXPS_TOHD25_3995_JonathanMelendez_01.jpg"},{"post_title":"Baked French Toast","post_link":"\/recipes\/baked-french-toast\/","post_image":"\/wp-content\/uploads\/2018\/01\/Baked-French-Toast_EXPS_THAM18_206137_B10_09_5b-1.jpg"},{"post_title":"Air-Fryer Garlic Bread","post_link":"\/recipes\/air-fryer-garlic-bread\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_267325_JackieAlpers_04.jpg"},{"post_title":"Pan-Fried French Fries","post_link":"\/recipes\/pan-fried-french-fries\/","post_image":"\/wp-content\/uploads\/2024\/11\/Pan-Fried-French-Fries_EXPS_FT24_278571_JR_1113_5.jpg"},{"post_title":"Air-Fryer Banana Bread","post_link":"\/recipes\/air-fryer-banana-bread\/","post_image":"\/wp-content\/uploads\/2022\/02\/Air-Fryer-Banana-Bread_EXPS_FT24_267709_ST_0104_8.jpg"},{"post_title":"Fry Sauce","post_link":"\/recipes\/fry-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fry-Sauce_EXPS_BBZ22_168856_P2_MD_06_23_5b.jpg"},{"post_title":"Homemade Fry Bread","post_link":"\/recipes\/homemade-fry-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/Navajo-Fry-Bread_EXPS_CIMZ17_3369_B07_14_1b.jpg"},{"post_title":"How to Make Authentic Fry Bread","post_link":"\/article\/how-to-make-fry-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fry-Bread_EXPS_NDIYD19_46543_B05_17_1b.jpg"},{"post_title":"Air-Fryer Cornbread","post_link":"\/recipes\/air-fryer-cornbread\/","post_image":"\/wp-content\/uploads\/2024\/10\/Air-Fryer-Cornbread_EXPS_TOHD24_277765_KristinaVanni_8.jpg"},{"post_title":"What Is Fry 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Bread","datePublished":"2018-01-01","dateModified":"2025-03-07","prepTime":"PT5M","cookTime":"PT5M","totalTime":"PT10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fry-Bread_EXPS_TOHD24_46543_JonathanMelendez_07.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Warm, soft and puffy with a golden and crisp exterior, the Navajo fry bread recipe is a beloved treat with a complex history.","recipeIngredient":["1 cup all-purpose flour","1 teaspoon baking powder","1\/8 teaspoon salt","1\/3 cup hot water","Oil for deep-fat frying","Optional Seasoned Taco Meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper and shredded lettuce"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix and rest the dough","text":"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."},{"@type":"HowToStep","name":"Divide and shape","text":"Divide the dough in half. On a lightly floured surface, roll each portion into a 6-inch circle.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fry-Bread-TOHD24_46543_JonathanMelendez_04.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Pan-fry until golden and puffy","text":"In an electric skillet, heat 1 inch of oil to 375\u00b0F. 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Fry-Bread-TOHD24_46543_JonathanMelendez_06.jpg?fit=700,1024"}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 285 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"349mg sodium","carbohydrateContent":"48g carbohydrate (1g sugars","fiberContent":"2g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":7,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southwest","video":{"@type":"VideoObject","name":"How to Make Fry Bread","description":"Check out this video on how to make fry bread","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/DjT7IwxJ\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M2S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/DjT7IwxJ-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tarre"},"reviewBody":"This was pretty good and I like you can mix it up quick.  I do, however, like yeast bread fry bread best.  The reviewer below who says she just uses thawed frozen bread dough is right on.  (It works great for quick pizza crust, too.  put a frozen loaf on a greased pizza pan when you go to work in the morning and voila ... when you get home it's thawed and you just have to stretch it out and add toppings)\n\nYou know, everyone has a version of this ... I went to a gettogether one summer of Hungarians - they made this using the thawed bread dough.  They way they ate theirs was with tons of fresh garlic rubbed all over it and a little salt.  They call theirs Langos.  Of course the fairs here in Colorado have them, sometimes with honey, sometimes powdered sugar ... try the garlic.  It was yummy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"snker0521"},"reviewBody":"This is very similar to the recipe I have been using for years. Instead of taco meat we used canned chili for our Navajo tacos. I usually make a large batch of fry bread because we do like Navajo tacos and the the extra bread, if there is any, can be warmed in the microwave spread with butter and honey. Oh yum.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cast_iron_king"},"reviewBody":"Excellent and easy recipe.  You can lighten it and stretch it by dividing the dough into four pieces and rolling out to a four inch round.  That makes them about perfect for Navajo tacos!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRocket"},"reviewBody":"I read the recipe and thank goodness it doesn't require a lot of stirring ( do to disability I can't do a lot of chopping or stirring) I will be trying.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mrspms"},"reviewBody":"Easy recipe, easy to double or triple, I added a little onion powder and it turned out to be a nice addition to any supper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MarianneWilson"},"reviewBody":"in honor of our native americans.  This is a must!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nbarneymoi"},"reviewBody":"My husband raved and raved about how good this was. I thought it was very good too. I made it with healthy canola oil. One small problem - when I added the hot water, it didn't mix up into a dough, so I added more water until it was a stiff doughy consistency and it turned out fine. Very easy to make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"How to Make Fry Bread","description":"Check out this video on how to make fry bread","url":"https:\/\/cdn.jwplayer.com\/videos\/DjT7IwxJ-Uot7Fvi8.mp4","duration":"2m39s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/o0h5m5inkg65yf84ls1fj44uwfq668i2.jpg","advertising":"","jw_id":"DjT7IwxJ","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/DjT7IwxJ-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/DjT7IwxJ\/poster.jpg?width=720","jw_publish_date":"2019-07-26T00:00:00"},"rms_legacy_id":"46543","romance_copy_dek":"Warm, soft and puffy with a golden and crisp exterior, the Navajo fry bread recipe is a beloved treat with a complex history.","enhanced_recipe_title":"Fry Bread","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking powder","IngredientText":"1 teaspoon baking powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon salt","IngredientText":"1\/8 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup hot water","IngredientText":"1\/3 cup hot water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for deep-fat frying","IngredientText":"Oil for deep-fat frying"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional Seasoned Taco Meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper and shredded lettuce","IngredientText":"Optional Seasoned Taco Meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper and shredded lettuce"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Fry-Bread_EXPS_TOHD24_46543_JonathanMelendez_07.jpg","RecipeId":46543,"AttachmentSourceId":null,"AttachmentSource":"Jonathan Melendez for Taste Recipes","PhotoCredit":"Fry Bread Recipe photo by Jonathan Melendez for Taste Recipes","VideoCode":"[dam-video dam-id=\"34403\" ol-id=\"T073RWK\"]","RecipeAttachmentFileName":"Fry-Bread_EXPS_TOHD24_46543_JonathanMelendez_07.jpg","ContributorId":null,"Firstname":"Mildred","Lastname":"Stephenson","City":"Hartselle","StateDescription":"Alabama","IsCommunityCook":false,"TimeCallout":"Prep: 5 min. + standing Cook: 5 min.","MinimumServingQuantity":2,"MaximumServingQuantity":2,"Yield":"2 servings.","DigitalTitle":"Fry Bread","SubmittedTitle":"Navajo Fry Bread","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_NDIYD19_46543_B05_17_1b.jpg","PreparationTimeInMinutes":5,"CookTimeInMinutes":5,"TotalTimeInMinutes":10,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Navajo Fry Bread","OriginalSourceProject":"Navajo Fry Bread","ContestPlacement":"","Trailer":"<h2>Fry Bread Tips<\/h2><h3>Who invented fry bread?<\/h3>Fry bread is a round, fried dough native to the Navajo people. Navajo fry bread was created more than 100 years ago, when the United States forced Native Americans living in Arizona to make a 300-mile journey\u2014known as the Long Walk\u2014and relocate to New Mexico, onto land that couldn't easily support their traditional staples of vegetables and beans. To prevent these indigenous \r\npopulations from starving, the government gave them canned goods, as well as white flour, processed sugar and lard\u2014the makings of fry bread. Different tribes have different preparations\u2014including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-fry-bread\/\" style=\"\">sweet fry bread<\/a>\u2014but fry bread is typically savory.<h3>How do you make fry bread puffy?<\/h3>In this recipe, baking powder gives the fry bread its puffy, pillow-like texture. Other tribes may use yeast or starters to leaven their dough. Many Native American households mix fry bread dough in the morning, cover it with a cloth and leave it to leaven until needed.<h3>Why is my fry bread hard?<\/h3>Fry bread may be tough because of overkneading or overmixing. (Here\u2019s how to avoid <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" style=\"background-color: rgb(255, 255, 255);\">overkneaded dough<\/a>.) Another culprit may be frying the dough in oil that\u2019s too cold. <h3>How long does fry bread last? (Can you make it ahead of time?)<\/h3>Fry bread is best eaten fresh, but you can freeze it and reheat it if you wrap it well. To reheat, wrap the bread in foil and bake it in a 375\u00b0 oven for 10 to 15 minutes or until hot to the touch. Then open the foil and heat for 5 minutes to crisp it slightly. Serve fry bread with these <a href=\"https:\/\/www.tasteofhome.com\/collection\/southwestern-skillet-recipes\/\" style=\"\">Southwestern skillet recipes<\/a>.<div><i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\" style=\"\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant.<\/i> <\/div>","Metadescription":"Fry bread is a round, fried dough native to the Navajo people. This fry bread recipe takes less than an hour to make!","DigitalHeadnotes":"While taking a trip to the Grand Canyon, my family drove through the Navajo reservation and stopped at a little cafe for dinner. I complimented the young waiter on the delicious Indian fry bread and he gave me the recipe. It is very easy to make. \u2014Mildred Stephenson, Hartselle, Alabama","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Fry Bread Recipe","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes.","SequenceNo":1},{"Direction":"   Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle. ","SequenceNo":2},{"Direction":"   In an electric skillet, heat 1 in. oil to 375\u00b0. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Serve with desired toppings.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Bread Recipes","ID":94254},{"Name":"Quick Bread Recipes","ID":94450},{"Name":"Vegetarian Bread Recipes","ID":95174},{"Name":"Vegetarian Recipes","ID":94306}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Bread Recipes","ID":89548},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Comfort Food Vegetarian Recipes","ID":89584},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Cooking For Two Magazine","ID":107249},{"Name":"Cooking For Two Recipes","ID":107277},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"Taste Recipes Magazine Vegetarian Recipes","ID":107513},{"Name":"Vegetarian For Two Recipes","ID":107305}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Cooking for Two","ID":304333},{"Name":"Easy","ID":304338},{"Name":"Quick","ID":304350},{"Name":"Cuisines","ID":305271},{"Name":"North America","ID":305374},{"Name":"Southwest","ID":305395},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bread Recipes","ID":305616},{"Name":"Breads, Rolls & Pastries","ID":305615},{"Name":"Gear","ID":303966},{"Name":"Electric Skillet","ID":304022},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Vegetarian","ID":305031},{"Name":"Techniques","ID":304150},{"Name":"Deep-Frying","ID":304177},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 285 calories, 7g fat (1g saturated fat), 0 cholesterol, 349mg sodium, 48g carbohydrate (1g sugars, 2g fiber), 6g protein. ","NoOfRatings":7,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Fry-Bread_EXPS_TOHD24_46543_JonathanMelendez_07.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Fry-Bread_EXPS_TOHD24_46543_JonathanMelendez_07.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Fry Bread Tips","TipText":"<h3>Who invented fry bread?<\/h3>Fry bread is a round, fried dough native to the Navajo people. Navajo fry bread was created more than 100 years ago, when the United States forced Native Americans living in Arizona to make a 300-mile journey\u2014known as the Long Walk\u2014and relocate to New Mexico, onto land that couldn't easily support their traditional staples of vegetables and beans. To prevent these indigenous   populations from starving, the government gave them canned goods, as well as white flour, processed sugar and lard\u2014the makings of fry bread. Different tribes have different preparations\u2014including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-fry-bread\/\" style=\"\">sweet fry bread<\/a>\u2014but fry bread is typically savory.<h3>How do you make fry bread puffy?<\/h3>In this recipe, baking powder gives the fry bread its puffy, pillow-like texture. Other tribes may use yeast or starters to leaven their dough. Many Native American households mix fry bread dough in the morning, cover it with a cloth and leave it to leaven until needed.<h3>Why is my fry bread hard?<\/h3>Fry bread may be tough because of overkneading or overmixing. (Here\u2019s how to avoid <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\" style=\"background-color: rgb(255, 255, 255);\">overkneaded dough<\/a>.) Another culprit may be frying the dough in oil that\u2019s too cold. <h3>How long does fry bread last? (Can you make it ahead of time?)<\/h3>Fry bread is best eaten fresh, but you can freeze it and reheat it if you wrap it well. To reheat, wrap the bread in foil and bake it in a 375\u00b0 oven for 10 to 15 minutes or until hot to the touch. Then open the foil and heat for 5 minutes to crisp it slightly. Serve fry bread with these <a href=\"https:\/\/www.tasteofhome.com\/collection\/southwestern-skillet-recipes\/\">Southwestern skillet recipes<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Associate Recipe Editor\/Test Cook<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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