Fry Bread Recipe

The perfect combination of airy, soft, and chewy, you NEED this homemade fry bread in your life! It’s so versatile. You can enjoy it as-is, or use it as a canvas for all kinds of tasty sweet and savory creations.

My favorite way to enjoy fry bread is with a little cinnamon honey butter, but it’s also great as a base for Navajo tacos! Whether you’re craving something sweet or savory, fry bread does it all!

If you’ve never tried it before, fry bread is a tasty food tradition from Native American communities, especially the Navajo. It’s super easy to whip up at home with just flour, baking powder, salt, water, and oil for frying. You flatten the dough and cook it until it’s crispy on the outside and fluffy on the inside. When they’re being fried, they puff up and become deliciously light and airy. You’re in for a treat!

Sourdough Fry Bread

I love fry bread so much. Not only is it super simple to make, but you can enjoy it in lots of different ways! Craving something sweet? Give it a dusting of powdered sugar or cinnamon sugar. It’s also great served with honey butter or caramel sauce. And if you’re wanting something savory, load ’em up with taco fixings, pulled pork, sloppy joe meat, buffalo chicken, the options are endless. Let’s take a look at the ingredients that make this iconic Native American recipe!

As if you needed any more reasons to make this tasty bread, it uses the most simple ingredients. So simple, you probably have them all in your pantry right now! (Exact measurements are in the recipe card below.)

Grab those ingredients and let’s make some tasty homemade bread! Even though the bread is fried in oil, don’t let that intimidate you. The process is super straightforward and you’ll end up with light, fluffy bread each and every time!

Fry Bread {aka Indian Tacos} +video

Be gentle when handling the dough. Overworking it can lead to tough bread. (And we want it light and soft!) Just knead it enough to bring the ingredients together.

Yes! Just keep in mind that it won’t end up quite as golden and crispy. Work in small batches. Add your dough to your air fryer basket and spray with cooking spray. Cook for 10 minutes at 330 degrees Fahrenheit, flipping halfway.

As long as it’s in an airtight container or wrapped tightly with plastic wrap, fry bread will stay good at room temperature for up to 3 days.

How To Make Fry Bread: 12 Steps (with Pictures)

Yes! Shape into balls, wrap with parchment paper to keep them from sticking to each other, place in a freezer bag, and freeze for 1-2 months. When you’re ready to use it, thaw overnight and then bake as directed.

The perfect combination of airy, soft, and chewy, you NEED this homemade fry bread in your life! It's so versatile. You can enjoy it as-is, or use it as a canvas for all kinds of tasty sweet and savory creations.

Fry bread can be salty or sweet! From Navajo tacos and chalupas to coating them in cinnamon sugar and enjoying as dessert.

Navajo Fry Bread Recipe (indian Tacos)

You can store leftovers at room temperature in an airtight container for up to 3 days, although these are really best enjoyed fresh!

Calories: 215 kcal Carbohydrates: 46 g Protein: 6 g Fat: 1 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 0.05 g Sodium: 506 mg Potassium: 408 mg Fiber: 2 g Sugar: 0.2 g Calcium: 160 mg Iron: 3 mg

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.This delicious fry bread recipe is a perfect dinner, topped with taco ingredients like Guacamole and Salsa, or a sweet dessert, sprinkled with powdered sugar!

Easy Healthy Fried Bread Recipe With Baking Powder

It originates from southwestern Native Americans as a result of being relocated from Arizona to New Mexico, and using cooking staples given to them by the government.

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.

American Indian Fry Bread Recipe

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

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 it in the fridge or freezer until it’s time to fry.

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.

Fry Bread And National Museum Of The American Indian

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.

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

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.

How To Make Indian Fry Bread Made Easy

Serving: 1 g , Calories: 450 kcal , Carbohydrates: 55 g , Protein: 24 g , Fat: 14 g , Saturated Fat: 5 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 6 g , Trans Fat: 1 g , Cholesterol: 44 mg , Sodium: 374 mg , Potassium: 1021 mg , Fiber: 8 g , Sugar: 1 g , Vitamin A: 2 IU , Vitamin C: 3 mg , Calcium: 136 mg , Iron: 5 mg

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!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!This easy fry bread recipe is deep fried until golden brown and then served as savory or sweet. Perfectly crispy and bubbly on the outside, while soft and chewy on the inside.

Griddle Fry Bread

The bread is perfectly crispy, chewy and soft at the same time plus the flavor is absolutely delicious. Use it to make savory Navajo tacos or enjoy a sweet version with cinnamon butter or honey on top.

If short on time you can skip the homemade yeast dough and use Rhodes rolls or Pillsbury biscuits if you’re looking for a quicker option. My mom made it this way growing up and it’s super easy. All you do is let them rise and then roll out each individual roll and fry.

If you aren’t planning on enjoying the fry bread with yeast right away, you can keep it warm in the oven until you’re ready to serve.

Easy Fry Bread Just 5 Ingredients

Simply place them on a baking sheet in the oven at 175°F. This will keep them nice and warm, without drying them out and making the outsides too crispy.

This easy fry bread recipe is perfect to use for a quick night dinner of Navajo tacos or you can eat them as a sweet dessert similar to my beignets recipe. We love to serve it both ways.

Traditional Native American fry bread is made with a yeast dough that is deep fried until golden brown and then served with savory or sweet topping. It’s perfectly crispy and bubbly on the outside and soft and chewy on the inside.

Fried Dough (grandma's Fry Bread Recipe)

It’s a Native American fry bread originated in the Navajo Nation. It’s enjoyed all over the US and especially in the Southwest.

In different regions you’ll also hear this called fried dough, fry dough (bannock), fried bread, doughboys, scones, pop overs or elephant ears. Sopapilla are similar but puffier and in the shape of a rectangle.

Though similar with their light fried texture, their is a difference between the two. Navajo fry bread is smaller, thicker and the dough more chewy, while elephant ears are bigger and more airy inside. Elephant ears are traditionally only topped with cinnamon and sugar, too.

Easy Fry Bread Recipe

This recipe is best when it is fresh but you can prepare the dough ahead of time. Store your dough in the refrigerator covered with plastic wrap or in a Ziploc bag up to 2 days. You can also flash freeze your dough balls. Once your