Basic Navajo Fry Bread

I first made this on 06/04/02. Very tasty and easy to make. Fluffier and more bread-like than versions Ive tried before. I like to add 1 more tbsp of shortening and about 1/4 cup of white sugar. I like to use these when I make something for dinner that has a sauce like curry or something. Try different things like adding spices to the dough thats similar to your main dish. My family loves these!

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Basic Navajo Fry Bread Save
Basic Navajo Fry Bread

I first made this on 06/04/02. Very tasty and easy to make. Fluffier and more bread-like than versions Ive tried before. I like to add 1 more tbsp of shortening and about 1/4 cup of white sugar. I like to use these when I make something for dinner that has a sauce like curry or something. Try different things like adding spices to the dough thats similar to your main dish. My family loves these!

  • Preparing Time: 10 minutes
  • Total Time: 16 minutes
  • Served Person: 8
bread snacks fry vegan vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free dairy free pescatarian
  • Carbohydrate 0 g
  • Cholesterol 0 mg
  • Fat 0 g
  • Fiber 0 g
  • Protein 0 g
  • Saturated Fat 0 g
  • Serving Size 1 1 Serving (45g)
  • Sodium 292.018125 mg
  • Sugar 0 g
  • Trans Fat 0 g
  • Calories 0 calories
bread

Step-by-step

  • Combine dry ingredients in a bowl.
  • Cut in the shortening until it resembles crumbs.
  • Slowly add water and mix thoroughly until you have a good dough.
  • Knead the dough for a few minutes.
  • Use flour when needed and break off pieces about the size of a golf ball.
  • You flatten these balls to about pancake size and fry in hot oil.
  • I don't remember the reason why but the Indians poke a hole in the center of the dough before frying.
  • When they are golden, drain on paper towels.
What absorbs sauce best without disintegrating? High-hydration flatbreads lack the structural density required for rich liquids, but leavened fried dough provides the necessary crumb. When planning a meal, pair this bread with dishes featuring robust sauces like curries, stews, or chili. The porous interior acts as a sponge, holding liquid components while the crisp exterior maintains structural integrity. Because the dough relies on chemical leavening rather than yeast fermentation, mixing proceeds rapidly without resting periods. Cut the shortening into the dry ingredients thoroughly until the mixture resembles coarse cornmeal before introducing the water. Overworking the gluten network yields a tough product, so knead the dough for precisely three minutes until it yields slightly to the touch. Divide the mass into portions roughly the size of a golf ball and flatten them into discs roughly one-quarter inch thick. Poking a hole through the center of each disc prevents the middle from puffing into an impenetrable sphere, ensuring even heat distribution during frying. Heat oil in a heavy skillet to 375 degrees Fahrenheit. Submerge the flattened dough and fry until the underside turns golden brown, which typically requires about two minutes per side. Transfer the cooked rounds to a wire rack or paper towels to drain excess fat immediately upon removal from the oil. Maintain oil temperature between batches by allowing the heat to recover before adding the next piece. Fry bread cools quickly and loses its crisp exterior, so serve it immediately while hot.
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