Fry Bread Recipe No Yeast

This delicious Fry Bread recipe is NO-FAIL! It’s a perfect dinner, topped with taco ingredients like Guacamole and Salsa, or a sweet dessert, sprinkled with powdered sugar!

This tasty main dish is also called Navajo Tacos. It originates from southwestern Native Americans as a result of being relocated from Arizona to New Mexico, and using cooking staples given to them from the government.

Over the years, Fry Bread has become a unique cultural symbol. They are also commonly referred to as Indian Fry Bread or Pop Overs. Lots of names for lots of goodness!

Fry Bread Recipe

The Fry Bread I’m sharing today is one we’ve used since I was little, passed on from my Grandma Luna and her mother, my Great Grandma Medina.

Savory. Everyone in my family eats them a bit differently. We usually serve them up with cooked hamburger and beans, and let everyone add their own toppings: tomatoes, lettuce, sour cream, salsa and guacamole.

Sweet. Others in my family pour honey over them, or slather on butter and jam. A few also like to add powdered sugar and just eat it as is.

Navajo Fry Bread Recipe

PREP. While dough is resting, add oil to a large sauce pan that is about 1-2 inches deep and heat on MED-HIGH heat (it should be about 350° when ready to fry).

DOUGH BALLS. Break off the pieces of dough into golf-ball sized balls (about 1.5” wide). Using a pastry roller or rolling pin, roll the dough onto a lightly floured surface to about 6-7 inches in diameter (the dough should be thin).

FRY + ENJOY. Fry each piece in hot oil until dough is golden brown and poofs up (about 20 seconds). Continue to fry on the other side, keeping it in the oil. Set on a paper towel lined plate to drain oil.

Fried Dough (grandma's Fry Bread Recipe)

TOPPINGS. To eat it like a Navajo Taco, check the recipe card below for instructions on making the taco toppings! Some of our favorite toppings include:

If you want to keep things simple, enjoy it like many of those in my family and just add powdered sugar to it.

I personally like adding hearty ingredients like hamburger and beans, and piling it high with all of the fixings. Top it off with some salsa, and it’s like heaven on a plate!

Easy Fry Bread Just 4 Ingredients

Fry bread is best when fresh, so we don’t recommend making it ahead of time. However, you can mix up the dough and store in the fridge or freezer until it’s time to fry.

Dough in the fridge. Cover bowl with plastic wrap or transfer dough to a Ziploc bag. Store for 1-2 days. Some bakers even recommend chilling the dough for a few hours before frying.

Dough in the freezer. Fry bread dough freezes well. Once your dough has been mixed, portion it into 3-inch balls and flash freeze.

Fry Bread…..traditional Food?

Fry. When you’re ready to fry, remove the desired number of balls. Leave each ball in the baggie and thaw in the fridge overnight.

About 30 minutes before fry time, remove the dough from the baggie and let the dough come to room temperature. Fry according to recipe directions.

STORE cooked bread. Wrap the bread loosely in plastic wrap or an unsealed Ziploc bag. Store at room temperature for 1-2 days.

Frying Pan Bread (skillet Flatbread)

FREEZE cooked bread. Once the bread has cooled, pat each piece with a paper towel to remove any excess oil or water. Wrap each piece with plastic wrap and store in an airtight freezer container. Freeze for 3-4 months.

To reheat fry bread: Heat the oven to 350° F. Wrap each piece of fry bread in aluminum foil and bake until heated through, about 15 minutes. If you’re in a hurry, throw it in the microwave.

Fry bread or Navajo Tacos are crispy pillows of dough with a soft inside. Complete it by adding sweet or savory toppings!

Whole Wheat Indian No Fry Bread Recipe On Food52

Perfect frying. Make sure your oil stays at a consistent temperature of about 350°F. If the temp is too low, the bread will be tough. If it is too hot, the outside will burn before the inside cooks through. Soak the beans. To lessen the amount of gas in the beans, soak dried beans in a large bowl of water for 8–12 hours (or overnight). Drain and rinse beans before use. Serving suggestions. We feel this fry bread is best served with beans, but for a sweeter version, you can also skip the savory toppings and serve it with powdered sugar and/or honey.

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

No matter what type of pasta noodles you like, whether you like red or white sauce or meat vs. meatless pastas—this post has all kinds of easy pasta recipes that…

Indian Tacos With Yeast Fry Bread Recipe

Whether you’re a vegetarian, or you like to enjoy the occasional meatless recipe, all of these vegetarian pasta recipes are sure to leave you feeling satisfied! More Collections: Easy Pasta…

I’ve teamed up withRagú® Old World Style® for this recipe and post. As always, all opinions are 100% my own. Baked chicken parmesan is one of the easiest dinner ideas…

This cheesy baked spaghetti is filling and flavorful. It’s a simple dinner recipe the entire family will love! Baked spaghetti has all the makings of a classic Spaghetti, but in…

Indian Fry Bread

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

Fry bread is a Native American bread that stretches back generations, particularly in the Navajo Nation with whom it originated. It's enjoyed all over the U.S. and is easily found throughout the Southwest. There's no need to go looking for it because it's surprisingly quick and easy to make at home.

Paraoa Parai / Fry Bread

There are many recipes for fry bread, varying with the region and tribe. It may be made with yeast and cornmeal, and some recipes add shortening, lard, or another fat, or include an egg. This recipe is made with all-purpose flour and baking powder, creating a very simple fry bread with no extra fat or eggs.

Once you learn how easy it is to make from scratch and how delicious fry bread is, you'll find lots of ways to enjoy it. Fry bread is an excellent choice to serve with a hearty stew or chili, and you can make fry bread tacos with seasoned ground beef and your favorite toppings. It's also a tasty snack when served with honey, maple syrup, or fruit jam or preserves.

This is one of the quickest fried food recipes I’ve encountered. It was quite fun to make, and the cleanup was simple. The fry bread came out crispy on the outside and dense on the inside. It’s also easy to adapt to make larger loaves. Just cut the dough into two portions rather than four. —Colleen Graham

Homemade Fry Bread

Fry bread is best when it's freshly fried. If you need to store leftovers, keep it at room temperature loosely wrapped in plastic or in an unsealed plastic bag for up to 2 days. To reheat it, wrap the bread individually in foil and bake in a 375 F oven for about 10 to 12 minutes.

Fry bread can be frozen for up to three months. Wipe the oil off with a paper towel once the bread cools and wrap it tightly in plastic, then place it in a freezer bag. For better results, freeze the uncooked dough when it's still in the ball shape using the same type of packaging. Thaw the dough overnight in the refrigerator, unwrap it and let it reach room temperature before shaping and frying as normal.

Many cultures throughout the world have a version of fried bread. Native American fry bread and sopapillas are two types that are nearly identical and have similar origins. During the 1860s, the Navajo people and other tribes were resettled onto reservations in eastern New Mexico. Fry bread made good use of the government rations they relied on, which included flour, sugar, salt, and lard. Around the same time, residents of older New Mexico towns received the same ingredients and they too created a fluffy, crispy fry bread that became known as

How To Make Fry Bread (step By Step Pics + Video)

In Spanish. The Navajo version is round, while sopapillas are typically square or triangular. The recipes for each vary greatly, though sopapillas most often use shortening and water rather than fry bread's milk.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

I don't like this at all. It's not the worst. Sure, this will do. I'm

Easy No Knead Skillet Bread