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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
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 10, 2014

Easy recipe, easy to double or triple, I added a little onion powder and it turned out to be a nice addition to any supper.

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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