Fun Food Fridays: Navajo Fry Bread

If you’ve never had fry bread, you’re in for a treat! This is a fair-food staple here in Arizona. Navajo fry bread can be a main course or a dessert, depending on the toppings. But, it’s ALWAYS too big to be a snack!

Navajo Fry Bread with all the fixings!

INGREDIENTS

  • 4 cups flour
  • 4 tsp baking powder
  • 1 egg
  • 1 tsp salt
  • 2 Tbs powdered milk
  • 1 1/2 cups water (approx)


In a large mixing bowl, combine all dry ingredients. Add the egg. Mixing with your hands, slowly add the water until it is a sticky dough. And it will be sticky!

Be sure to wash your hands with soap and water before you do this!

Let the dough rest, in the bowl, covered with a damp paper towel. I typically let it sit for about 7-8 minutes or until my cooking oil is hot.

In a skillet, heat cooking oil until a pinch of dough dropped in the oil will sizzle.

Preparing the fry breads:
On a clean cutting board, put down a little bit of flour. Take a palm-sized amount of dough and roll thin, about 1/8 of an inch.

About the size of a baseball or a little less.

The dough will not roll into a perfect circle but that’s okay.

The flour keeps it from sticking to the cutting board.

It is MUCH easier to prepare all the fry breads first rather than trying to fry and roll at the same time!

Gently place the fry bread into the hot oil. The bread will puff up!

This is what you want to see!

When it is golden brown on one side, turn it over and fry until golden brown on both sides.

It should be golden brown. If you cook it too long, the bread will be tough.

5 Tips from The Queen Mother:

  1. My first fry bread I typically throw away. I’m just too impatient to wait until the oil is really hot.
  2. Don’t try to double the dough or cut it down. It just doesn’t work! If I am making this for a lot of people, I make two batches of dough.
  3. You might need to add more oil if you’re frying a lot of breads. Don’t add oil to the skillet while it’s on the stove. And be sure to wait until it is hot before dropping in the dough!
  4. Drain the fry breads on a couple of paper towels.
  5. The dough will keep 24 hours in the fridge. But, I prefer to toss any left over dough and make a fresh batch.

Remember: I melted my plastic tipped tongs making Cheating Fry Bread. I recommend metal tongs like in this photo:


The Outdoor Princess’ Favorite Toppings

  • Browned hamburger with salsa
  • Pinto beans (NOT refried beans!)
  • Shredded cheese (If you put the hamburger and beans down first, it helps the cheese melt. Then put on the “cold” toppings”
  • Shredded lettuce
  • Chopped tomatoes
  • Black olives
  • Avocado
  • Sour cream
  • Guacamole
  • Salsa

All my favoire toppings!

And, for dessert, top with a bit of honey and powdered sugar!

Here’s a tip:
Mix all the dry ingredients in a large zippered bag while you’re at home. Then, in camp, you just add the egg and water and you’re done! But, be sure to LABEL the bag so you know what it is!

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3 Responses to “Fun Food Fridays: Navajo Fry Bread”

  • Joe:

    Kim,

    Thanks for the Navajo Fry bread recipie the first time I had it was at the Arizona State Fair and I loved it. It has been a long time since I have had it, almost forgot about it. I can tell you I will enjoy making my own, Navajo Taco’s will suprise my friends.

  • […] October, we went camping with our good family friends Patti and Eddie Gray. Each trip, we made Navajo Fry Bread. Each year, Patti used a Ziplock Bag to pre-mix and pre-measure the dry ingredients. One year, we […]

  • […] October, we went camping with our good family friends Patti and Eddie Gray. Each trip, we made Navajo Fry Bread. Each year, Patti used a Ziplock Bag to pre-mix and pre-measure the dry ingredients. One year, we […]

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