Fry Bread Recipe
Fry Bread Recipe photo by Taste of Home

Fry Bread Recipe

Publisher Photo
Whilte taking a trip to the Grand Canyon, my family drove through the Navajo reservation and stopped at a little cafe for dinner. I complimented the young Navajo waiter on the delicious bread and he gave me the recipe. It is very easy to make. —Mildred Stephenson, Hartselle, Alabama
TOTAL TIME: Prep: 5 min. + standing Cook: 5 min.
MAKES:2 servings
TOTAL TIME: Prep: 5 min. + standing Cook: 5 min.
MAKES: 2 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup hot water
  • Oil for deep-fat frying

Nutritional Facts

1 fry bread equals 285 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 349 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 30 minutes.
  2. Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle.
  3. In an electric skillet, heat 1 in. of oil to 375°. Fry bread in hot oil for 2-3 minutes on each side or until golden brown; drain on paper towels. Yield: 2 servings.
Originally published as Navajo Fry Bread in Reminisce Extra November 2009, p50

Nutritional Facts

1 fry bread equals 285 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 349 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Fry Bread

AVERAGE RATING
   (2)
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5 Star
 (2)
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MY REVIEW
Reviewed Nov. 10, 2013

Excellent and easy recipe. You can lighten it and stretch it by dividing the dough into four pieces and rolling out to a four inch round. That makes them about perfect for Navajo tacos!

MY REVIEW
Reviewed Nov. 8, 2009

My husband raved and raved about how good this was. I thought it was very good too. I made it with healthy canola oil. One small problem - when I added the hot water, it didn't mix up into a dough, so I added more water until it was a stiff doughy consistency and it turned out fine. Very easy to make.

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