Navajo Fry Bread Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bread.

Warm water: Helps to activate the baking powder and bring the dough together.

Vegetable oil: Used for frying the bread to give it a crispy exterior.

When kneading the dough, make sure to use the heel of your hand to push the dough away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten, resulting in a smoother and more elastic dough. Additionally, when flattening each ball into a disk, try to keep the thickness even to ensure uniform frying. If the oil is too hot, the fry bread will brown too quickly on the outside while remaining doughy inside, so maintain a consistent medium-high heat.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may result in a denser texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the dough.

• vegetable oil - Substitute with canola oil: Canola oil has a similar neutral flavor and high smoke point, making it suitable for frying.

• vegetable oil - Substitute with lard: Traditional Navajo fry bread often uses lard, which adds a richer flavor and crispier texture.

• Allow the fry bread to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Wrap each piece of fry bread individually in plastic wrap or aluminum foil. This helps to maintain its freshness and prevents them from sticking together.

• Place the wrapped fry bread in an airtight container or a resealable plastic bag. This provides an extra layer of protection against air and moisture.

• Store the container or bag in a cool, dry place if you plan to consume the fry bread within 1-2 days. For longer storage, place it in the refrigerator, where it can last up to a week.

• For freezing, ensure the fry bread is wrapped tightly to prevent freezer burn. Place the wrapped pieces in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the fry bread to a resealable freezer bag or airtight container. Label with the date to keep track of storage time. Frozen fry bread can last up to 3 months.

• To reheat, thaw the fry bread at room temperature or in the refrigerator. For a quick thaw, use the microwave on a low setting, checking frequently to avoid overheating.

• Reheat the fry bread in a preheated oven at 350°F (175°C) for about 10 minutes, or until warm and crispy. Alternatively, use a skillet over medium heat, flipping occasionally until heated through.

• Avoid reheating in the microwave for too long, as it can make the fry bread chewy instead of crispy.

• Preheat your oven to 350°F. Wrap the fry bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warm.

• For a quicker method, use a microwave. Place the fry bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 30-45 seconds. Check for warmth and add more time if needed.

• If you prefer a crispy texture, reheat the fry bread in a skillet. Heat a small amount of vegetable oil over medium heat. Place the bread in the skillet and heat for 1-2 minutes on each side until warmed through and slightly crispy.

• For an air fryer method, preheat the air fryer to 350°F. Place the fry bread in the basket and heat for 3-4 minutes. This method will give you a nice, crispy exterior.

• If you have a toaster oven, set it to 350°F and place the fry bread directly on the rack or on a baking sheet. Heat for about 5-7 minutes until warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt, and to mix in the warm water to form the dough.

• Measuring cups: Used to measure out the precise amounts of flour, baking powder, and warm water needed for the recipe.

• Measuring spoons: Used to measure the exact amount of salt and baking powder.

• Wooden spoon: Ideal for mixing the ingredients together to form the dough.

• Clean cloth or plastic wrap: Used to cover the dough while it rests for 30 minutes.

• Knife or dough cutter: Used to divide the dough into 4 equal pieces.

• Rolling pin: Helps to flatten each ball of dough into a disk about ¼ inch thick.

• Frying pan: Used to heat the vegetable oil and fry the dough disks.

• Thermometer: Useful for checking the temperature of the oil to ensure it is at the right heat for frying.

• Tongs or slotted spoon: Used to carefully place the dough disks into the hot oil and to turn them for even frying.

• Paper towels: Placed on a plate to drain the excess oil from the fried bread.

• Plate: Used to hold the fried bread after it has been drained on the paper towels.

Prepare ingredients in advance: Measure and mix flour, baking powder, and salt ahead of time to streamline the process.

Use a stand mixer: Let a stand mixer knead the dough for you, saving time and effort.

Preheat oil while dough rests: Start heating the vegetable oil while the dough is resting to cut down on waiting time.

Flatten dough uniformly: Use a rolling pin to quickly and evenly flatten the dough disks, ensuring consistent cooking.

Fry in batches: Fry multiple dough disks at once if your pan is large enough to save time.