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Fry Bread

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 waiter on the delicious Indian fry 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


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup hot water
  • Oil for deep-fat frying
  • Seasoned Taco Meat, shredded cheddar cheese, sour cream, chopped tomatoes, sliced jalapeno pepper, shredded lettuce, optional


  • 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.
  • Divide dough in half. On a lightly floured surface, roll each portion into a 6-in. circle.
  • 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. Serve with desired toppings.
Nutrition Facts
1 each: 285 calories, 7g fat (1g saturated fat), 0 cholesterol, 349mg sodium, 48g carbohydrate (1g sugars, 2g fiber), 6g protein.


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Average Rating:
  • Marianne
    Nov 19, 2017

    in honor of our native americans. This is a must!

  • mrspms
    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.

  • cast_iron_king
    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!

  • redgennie
    Sep 27, 2010

    No comment left

  • uginab
    Jul 27, 2010

    No comment left

  • nbarneymoi
    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.