Navajo Fry Bread

Navajo Fry Bread

Ready in 20 minutes

Very good and fast.

"I acutally replaced the dry milk with evaporated milk and used unbleached flour it still turned out great!"

- Inanna3193

Top-ranked recipe named "Navajo Fry Bread"

4.2 avg, 4 review(s) 100% would make again

Ingredients

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1 cup All purpose flour
1 1/2 tablespoon Baking Powder
1 tablespoon Powdered milk
1/2 teaspoon Salt

Original recipe makes 4

Servings  

Preparation

Sift all the ingredients together.

Add enough water to make a soft dough.

Divid into 4.

Roll dough out until dough is about a 1/2 in thick.

Put oil in a pan and let it get hot.

When the oil is hot put one of the pieces into the pan.

When the other side get lightly golden flip over and fry the other side until golden.

Remove from the oil and drain on a wire rack or paper towle.

P.S you can add flavor to the bread by adding dried herbs, garlic powder or onion powder to the dough.

Credits

Added on Award Medal
Verified by stevemur

Navajo fry bread photo by sherianniac sherianniac

Calories Per Serving: 124 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Authentic Navajo fry bread is always made with Blue Bird Flour (that's just Navajo flour of choice) and deep fried in a heavy skillet in Blue Cap Lard..but other flour and lard will do of course..each piece should be a little bigger than a store bought flour tortilla and always make a little slit or tear a little hole by poking finger through the middle so bread won't be one big puff. Heat should be about medium-high and will be ready when you see a little bit of smoke coming out of pan..it has to be very hot..dip each bread one at a time gently into oil. When sides start to brown, carefully turn to other side with a fork and or tongs. Should be a golden brown. Sit each piece on the side on top of paper towels in a big bowl so grease drains properly. You can cover with a light kitchen towel to keep warm....enjoy ;)
tutulisewa 2 weeks ago
Used C4C to make it gluten free.damn good
dbwiant 1 year ago
I acutally replaced the dry milk with evaporated milk and used unbleached flour it still turned out great!
Inanna3193 3 years ago
[I posted this recipe.]
sherianniac 4 years ago
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