Navajo Fry Bread Recipe

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.

Water: Combines with the dry ingredients to form the dough.

Vegetable oil: Used for frying the dough to a golden brown.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten, giving the fry bread a better texture. If the dough feels too sticky, sprinkle a little more flour on your work surface and continue kneading until it becomes smooth and elastic.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, making it a healthier option while still maintaining a similar texture.

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

• baking powder - Substitute with baking soda and vinegar: Use ¼ teaspoon of baking soda and ½ teaspoon of vinegar to create the same leavening effect as baking powder.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different flavor profile.

• warm water - Substitute with warm almond milk: Almond milk can add a subtle nutty flavor and extra nutrients.

• vegetable oil - Substitute with coconut oil: Coconut oil is a healthier alternative that can add a slight coconut flavor to the fry bread.

• vegetable oil - Substitute with avocado oil: Avocado oil has a high smoke point and is rich in healthy fats, making it a great option for frying.

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

• Place the cooled fry bread in an airtight container or a resealable plastic bag. If stacking multiple pieces, separate each layer with parchment paper to avoid sticking.

• Store the container or bag at room temperature 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.

• To freeze, wrap each piece of fry bread individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the bread fresh.

• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the fry bread at room temperature or in the refrigerator. For a quicker option, use the microwave on a low setting.

• To reheat, warm the fry bread in a preheated oven at 350°F (175°C) for about 10 minutes. 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. A few seconds at a time is best to maintain its texture.

• For added flavor, brush the reheated fry bread with a bit of olive oil or vegan butter before serving.

• Preheat your oven to 350°F (175°C). Wrap each piece of fry bread in aluminum foil to prevent it from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until warm.

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

• For a quick 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, checking to ensure it doesn't become too chewy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the fry bread in the basket in a single layer and heat for about 3-5 minutes, or until warm and slightly crispy.

• To steam, place a steaming basket over a pot of boiling water. Wrap the fry bread in a clean, damp kitchen towel and place it in the basket. Cover and steam for about 5 minutes, or until heated through.

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

• Measuring cups: Essential for accurately measuring the flour and warm water.

• Measuring spoons: Necessary for measuring the baking powder and salt.

• Wooden spoon: Ideal for mixing the ingredients together until the dough forms.

• Clean surface: Use this for kneading the dough until it becomes smooth.

• Plastic wrap or kitchen towel: Cover the dough with this while it rests for 30 minutes.

• Knife or dough cutter: Useful for dividing the dough into 4 equal balls.

• Rolling pin or hands: Flatten each dough ball into a disk using this.

• Skillet: Heat the oil in this to fry the dough disks.

• Thermometer: Optional but helpful to ensure the oil is at the right temperature for frying.

• Tongs or slotted spoon: Use these to carefully flip and remove the fry bread from the hot oil.

• Paper towels: Drain the excess oil from the fry bread on these.

• Plate: Serve the warm fry bread on this.

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 to save effort and time.

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

Flatten dough simultaneously: Flatten all dough balls into disks before you start frying to ensure a smooth workflow.

Use a thermometer: Use a thermometer to maintain the perfect oil temperature, ensuring even and quick frying.