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.

Oil: Used for frying the dough, giving it a crispy exterior.

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 and give it a quarter turn. This technique helps develop the gluten, resulting in a smoother and more elastic dough. Additionally, when flattening each dough ball into a disc, try to make the center slightly thinner than the edges. This ensures even frying and prevents the fry bread from puffing up too much in the middle.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free blend can be used, though the texture may vary.

• 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 needed.

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

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

• oil for frying - Substitute with lard: Lard can provide a traditional flavor and crispiness to the fry bread.

• oil for frying - Substitute with vegetable shortening: Shortening can also be used for frying, giving a similar texture and flavor.

• To keep your Navajo Fry Bread fresh, store it in an airtight container at room temperature for up to 2 days. Ensure the container is sealed tightly to prevent the bread from becoming stale.

• If you want to extend the shelf life, wrap each piece individually in plastic wrap or aluminum foil. This will help maintain its texture and flavor.

• For longer storage, place the wrapped pieces in a resealable plastic bag and store them in the refrigerator. They can last up to a week this way.

• To freeze, first allow the fry bread to cool completely. This prevents condensation, which can make the bread soggy.

• Wrap each piece tightly in plastic wrap, then place them in a resealable freezer bag. Squeeze out as much air as possible before sealing the bag to avoid freezer burn.

• Label the bag with the date to keep track of how long the bread has been stored. Navajo Fry Bread can be frozen for up to 3 months.

• When you're ready to enjoy the bread, thaw it at room temperature or in the refrigerator overnight. Avoid microwaving directly from frozen as it can make the bread chewy.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed bread on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10 minutes or until warm.

• Alternatively, you can reheat the fry bread in a skillet over medium heat. Add a small amount of oil to the pan and heat each side for about 1-2 minutes until warmed through.

• For a quick option, use a microwave. Place the bread on a microwave-safe plate and cover with a damp paper towel. Heat in 20-second intervals until warm, being careful not to overheat and dry out the bread.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fry bread on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes until warm and crispy.

• Microwave Method: Place the fry bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 30-45 seconds. Check for warmth and repeat if necessary.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of oil or butter to the pan. Place the fry bread in the skillet and heat for about 1-2 minutes on each side until warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fry bread in the air fryer basket in a single layer. Heat for about 3-4 minutes, checking halfway through to ensure even warming.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the fry bread on the toaster oven rack or 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: Essential for accurately measuring the flour and warm water.

• Measuring spoons: Used to measure the baking powder and salt precisely.

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

• Clean kitchen towel: Used to cover the dough while it rests for 30 minutes.

• Knife: Handy for dividing the dough into 8 equal portions.

• Rolling pin: Helps to flatten each dough ball into a disc, although you can also use your hands.

• Frying pan: A deep pan used to heat the oil and fry the dough discs.

• Thermometer: Optional but useful for ensuring the oil is at the right temperature for frying.

• Tongs: Used to safely flip the dough discs in the hot oil.

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

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