Traditional Fry bread is a flat dough bread, fried, that magically puffs like little pillows of happiness!  Made with simple ingredients, this delicious authentic fry bread can be eaten alone or with various toppings like butter & honey, jam, or sprinkled with cinnamon sugar. 

I can honestly say this recipe is a dream come true! It’s not only super easy to make, but if you’re a bread-loving carb-a-vore like myself…the only thing better than freshly baked homemade bread…is Fried Bread!

Fry bread carries a rich history, born from resilience and resourcefulness. It’s more than just delicious bread—it’s a symbol of Native American heritage.

I had never had Native American Fried Bread until we moved to Utah. The Navajo Nation is a huge part of our community. Fried bread is a favorite at the local County Fair, and the “Pow Wow” event held each year by the local Native Americans, here in our beautiful State.

The first time that golden disc hit your taste buds…it’s LOVE!

I assumed Fry Bread would be difficult to make. It’s not…in fact, it’s pretty easy to make and only takes a few minutes to whip up! There are multiple versions of fry bread, from yeast to sweet breads. Everyone has an opinion about this recipe, and what is “original” or “traditional”. No disrespect is intended. This is the recipe I found works best for me and is delicious.

This recipe is great because it only requires five basic pantry ingredients. You’ll be creating your own delicious fry bread in minutes!

Ingredients

• 1 cup all-purpose flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup, plus 2 Tablespoons of Milk
• Vegetable Oil for frying

How to Make Fry Bread

You will be shocked at how simple this recipe is to make. You’re just a few steps away from making the BEST fry bread of your life.

How to make the dough

In a large bowl, add 1 cup all-purpose flour, 1½ teaspoons baking powder, and 1/4 teaspoon salt. Mix together with a wire whisk to combine the dry ingredients.

Add 1/2 cup milk and 2 tablespoons milk. Make sure you use a liquid measuring cup when measuring liquids. There is a difference. 

TIP: The original recipe called for just 1/2 cup of milk. I found that it makes the dough too dry! So adding two extra tablespoons of milk creates the perfect dough! This dough will form easily by just mixing it with a rubber spatula. I like to use a rubber spatula because the sticky dough comes off it quickly as opposed to a wooden spoon. 

Place the dough on a lightly floured surface. I use a dough disc. It works perfectly for kneading dough and rolling out pastries.

TIP: The secret to the perfect fry bread, I’ve found, is to only knead it a few times. I scrape the dough onto my floured dough disc, then I gently roll it around on the flour to make sure it is well coated with flour. Then I gently knead it four or five times until it’s just easy enough to work with.

Once you have kneaded the bread, pat it into a rectangle.

Chill the Dough

Place in a bowl and refrigerate for 30 minutes. This will help prevent it from being so sticky. You can opt to skip this step if you like. Just know in advance it may be a little tricky to roll out that dough!

Preparing the dough for frying

After the dough has chilled, use your pastry scraper, and cut the dough into four equal sections. Form them into individual balls. (This recipe makes four large discs the size of a corn tortilla)

Dust a rolling pin with flour and roll each ball into a 1/4-inch-thick disc. Using your finger or a sharp knife, poke a hole into the center of each disc. This will help the bread stay flat during frying.

Frying the Bread

The success of this dish lies in making sure your oil is the right temperature! Not hot enough, and you end up with a greasy fry bread. Too hot, it will cook too quickly and be doughy in the middle. 

Traditionally, lard has been used to fry Navajo Bread. However, I prefer to use vegetable oil. Lard will add a variation of flavor to the bread, but there are other healthier options available for frying. (Not that we’re really going for “healthy” when frying bread! Lol)

In a large skillet, or kettle, add 1 inch of vegetable oil, or melted shortening, and heat the oil to 350°. 

TIP: For perfect frying: If you don’t have a deep-frying thermometer, you can add a kernel of pop corn to the oil. When it pops, your oil is ready. Popcorn pops at 350°. You can also place a wooden spoon handle in the hot oil. When bubbles gather around the stick, the oil is ready for frying! 

Carefully place the dough disc into the hot oil, by laying the dough disc AWAY from you! Always, always, always place items you are frying into hot oil by laying them away from you. Safety first! 

TIP: I recently discovered that deep-frying anything in a large deep pot, or kettle, is less messy than using a large cast-iron skillet. It not only helps keep your stove top clean, it prevents oil from popping on you! That’s a huge win in my book.

Allow the bread to cook 3–4 minutes or until golden brown. Using tongs, lift the fry bread and carefully turn the bread over and cook the other side. Total cook time for both sides shouldn’t exceed 4 minutes.

As the bread cooks, it will create beautiful bubbles on the top and bottom of the bread.

Remove the fried bread from the hot oil with tongs, and place on a paper-towel-lined plate. Allow to drain while cooking the next fry bread. (I know, I’m stating the obvious by suggesting you use tongs! One can never be too sure though, and we all have different cooking skills!)

Variations & Flavor Ideas for Navajo Fry Bread

There are so many options on how to top your Fry Bread. From savory to sweet, here are a few ideas to help you enjoy this family favorite.

– Savory: sprinkle with garlic powder and Parmesan, or top with avocado and salsa. You can also turn them into Indian Tacos by topping them with ground beef, homemade or canned chili, cheese, onion, beans, and sour cream. Absolutely delicious!
– Sweet: dollop of fresh berries and whipped cream, or a dusting of powdered sugar and lemon zest. Cinnamon honey butter, or just regular honey butter can turn this into a wonderfully sweet afternoon treat or side.

Serving & Storage Suggestions

Fry bread is best enjoyed fresh and warm, but leftovers can be wrapped tightly and reheated in a skillet for that crispy-on-the-outside, pillowy-on-the-inside magic. It can also be reheated in a preheated air fryer at 350°(F) for 30 seconds to 1 minute.

Recipe Wrap-Up

This is one of the BEST fry breads. The outside is perfectly crispy, the inside is tender and moist! This fry bread had me swooning! It is perfect. It’s not sweet. It’s not meant to be. I think that is what makes this the best fry bread recipe I’ve found!

This recipe works beautifully as a side “dinner bread.” Just make the discs half the original size, and they are perfect for dinner and will disappear as quickly as you made them.

It’s so versatile. Whether you’re going with sweet or savory, it’s the perfect fry bread recipe!

I love bread…any kind of bread! Here are a few of my other great loves!

Favorite Bread Recipes

• The Best Three Cheese Garlic Bread
• Traditional Irish Soda Bread
• Easy Soft Homemade Pretzels
• Homemade Soft French Bread
• Easy Homemade Baking Powder Biscuits

Happy Nesting Friends!  Stop back by soon!

Printable Recipe

Traditional Indian Fry Bread

Traditional Indian Fry bread is a flat dough bread, fried or deep-fried, that magically puff like little pillows of happiness!  Made with simple ingredients, this delicious authentic fry bread can be eaten alone or with various toppings like butter & honey, jam, or sprinkled with cinnamon sugar. 

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 5 minutes mins

Total Time 45 minutes mins

Servings 4 pieces

Calories 149 kcal

Ingredients

  

1x2x3x

• 1 cup all-purpose flour
• 1½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup plus 2 Tablespoons Milk
• Vegetable Oil for Frying

Instructions

 

• Place flour, baking powder, and salt in a medium bowl. Add milk and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and chill for 30 minutes.
• Heat oil to 350 degrees in a deep frying pan or kettle. You’ll need at least one inch of oil in the bottom of the pan.
• Divide the chilled dough into four equal portions. Lightly flour surface. Pat and roll out baseball size pieces of dough to 1/4 inch thickness. Poke a hole in the middle of each disc with your finger or knife (so dough will fry flat). Place dough disc in oil and cook until golden brown, flip over and cook opposite side until golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
• Place fry bread on paper towel lined plate. After fry bread is done top with favorite topping or make Navajo Tacos.

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Nutrition

Serving: 1discCalories: 149kcalCarbohydrates: 25gProtein: 4gFat: 4gPolyunsaturated Fat: 3gCholesterol: 1mgSodium: 320mgFiber: 1g

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Meet the Author

Hi! I’m Norine, the cook, baker, and recipe creator behind Norine’s Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!

About Norine