Navajo Fry Bread

Indian fry bread is a soft and fluffy flatbread that you can serve as a savory or sweet treat. Top it with jam, cinnamon sugar, honey, or savory taco toppings.

This recipe has instructions to make the fry bread with or without yeast. Both versions come out equally delicious but if you want to freeze the dough, choose to make the version with yeast.

4.30 from 10 votes

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Prep Time: 10

Cook Time: 3

Total Time: 3

Servings: fry bread rounds

Calories: 228kcal

Author: Dahn Boquist

Ingredients

Fry Bread Without Yeast

2-⅓ cups all-purpose flour 280 grams
3 tablespoons powdered milk
1-½ teaspoons baking powder
1 teaspoons salt
¾ cup water 177 grams
4 tablespoons melted butter
oil for frying

For Indian Fry Bread with Yeast

2-⅓ cups all-purpose flour 280 grams
3 tablespoons powdered milk
1-¼ teaspoons instant yeast
1 teaspoons salt
¾ cup warm water 177 grams
4 tablespoons melted butter
oil for frying

Instructions

For Quick Fry Bread (No Yeast)

Add the flour, powdered milk, baking powder, and salt to a large mixing bowl. Whisk the dry ingredients to combine them.
Add the water and melted butter, then stir until the dough comes together in a ball. Let the dough rest for 10 to 15 minutes while you get the hot oil ready.
Divide the dough into 8 balls. Roll each ball of dough into round disks about 1/4 inch thick or a little thinner. Proceed to the steps below to fry the bread.

For Fry Bread With Yeast

Add the flour, powdered milk, instant yeast, and salt to a large mixing bowl. Whisk the dry ingredients to combine the ingredients.
Add the warm water and melted butter and stir until the dough comes together in a ball. Place the dough on the counter and knead it for a few minutes then place it in an oiled bowl. Cover the bowl with a dishtowel and let it sit at room temperature for 1 hour or until it doubles in size.
Divide the dough into 8 balls. Roll each ball of dough into round disks about 1/4 inch thick or a little thinner. Transfer them to a board or baking sheet and cover them with plastic wrap. Let them sit at room temperature for 20 to 40 minutes until slightly puffy. Proceed to the steps below to fry the bread.

Fry the Bread in Hot Oil

Add enough oil to a heavy skillet so the oil is about 1-1/2 inches deep. Heat the oil over medium-high heat until it reaches 350°F to 375°F with an instant-read thermometer. If you don’t have a thermometer, stick the end of a wooden spoon into the oil. If you see small bubbles form around the handle of the spoon, the oil is hot enough.
Working with one dough round at a time, poke a hole in the center of the disk and place the dough in the hot oil. Fry on each side until golden brown, about 1 minute per side.
Place on paper towels to drain and repeat with the rest of the dough.
Serve with butter and cinnamon sugar or jam.

Notes

Use an oil with a high smoke point like canola oil or peanut oil.
Keep the oil between 350°F and 375°F for best results. If you don’t have an instant-read thermometer, use the technique described in the instructions. If the oil starts to smoke, it is too hot. If the dough gets brown in less than 1 minute per side, the oil is too hot. And, if it takes longer than 2 minutes per side to brown the dough, the oil is too cool.
Poking a hole in the center of the dough rounds will help the dough fry evenly. If you skip this step, the dough will puff into a round balloon.
For the fry bread with NO yeast: fry the bread fairly quickly after you mix the dough. If you let the dough sit for too long the baking powder will not leaven the bread as well. You can let the dough sit for 30 or 40 minutes but not much longer without compromising the fluffiness of the bread.

For fry bread with yeast:

You can refrigerate or freeze the yeast dough after the first rise. Keep in the refrigerator for up to 12 hours or the freezer for up to 3 months.

To freeze the dough: divide the dough into 8 balls and coat the dough balls in oil. Wrap them in plastic wrap and place them in a freezer-proof bag. Freeze the dough for up to three months.
To use frozen fry bread dough: Let the dough thaw in the fridge overnight then let it come to room temperature. Proceed with the steps to roll, rise and fry the dough.
Nutrition information does not include the oil used for frying.

Nutrition