An easy bread recipe, Navajo Fry Bread is delightful as a savoury or sweet snack. Or make Indian Taco and enjoy it as a main meal. This bubbly fry bread requires just a few ingredients. Don’t have to knead the dough like we do for normal breads.
It is the traditional deep fried bread of the Navajo People in America. According to the Navajo tradition, fry bread was created from the ingredients ( flour, lard, sugar, salt) given by the US government when the natives were relocated to Bosque Redondo, New Mexico from Arizona in 1864. It is quite easy to find Navajo (pronounced as Nava -ho) Fry Bread at fairs, carnivals in most parts of US, especially the south.
A variety of toppings, both savoury and sweet are enjoyed with this fry bread. Some suggestions are sugar and cinnamon, honey butter, fruits, cheese, eggs, or go for the Indian Taco. Minced meat and beans are topped on the bread and enjoyed with lettuce, sour cream, tomatoes.
How To Make Indian Fry Bread Made Easy
I will share with you a Vegetarian version of the Indian Taco and a sweet topping using Navajo Fry Bread. The sweet one tastes so much like the famous Canadian Beaver Tails. Nope, we don’t fried beaver tails! The yeast dough is flattened out to resemble a beaver tail. Like the Navajo Fry Bread it is deep fried. Savoury and sweet topping are added.
It was my eldest son’s birthday. And what better way to celebrate it then by making something new from a different part of the world. The previous day we searched online for a recipe that is not Indian, Chinese, Middle Eastern….you know the more famous ones. My son came across the recipe for Navajo Fry Bread. After going through a few, we settled on the easiest authentic one. And we decided to enjoy the fry bread as Indian Tacos. In this context ‘Indian’ as not India but Native Americans. We went for a vegetarian version, by omitting ground beef.
I made the recipe twice after that and posted the recipe on my blog on 15/03/2013. That was after a whole year since we made it for my son’s birthday. And then, I totally forgot about this post. It happens when you have over 1000 recipes! I’ve been blogging since 2012. How did I remember this recipe? Well, read on.
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The reason this recipe came back to life is because of the theme suggested by Amy who blogs at Amy’s Cooking Adventures. When she suggested we make Navajo Recipes for Navajo Code Talkers Day, I remembered I had the fry bread recipe on my blog. It was revival time.
As a student I didn’t like history. I loved knowing what happened but remembers dates, years, etc for exams was a nightmare for me. I hate numbers so remembering dates and years was like a mental block! But now that I don’t have to sit for exams, I love reading about history from different parts of the world. And reading about Navajo Code Talkers was very interesting. Thank Amy for sharing the link with us.
It is celebrated on 14th August to honour the contributions by the Navajo marines during World War II. They encoded and transmitted messages in a complex Navajo language-based code. This vital style of communication between them and the US Marines. In 1942, US Marines finding in the Pacific needed an unbreakable code, one that the Japanese could not decipher. Philip Johnston, the son of a missionary who grew up in the Navajo Nation suggested using the Navajo Language as a code. Nearly 400 Navajo men were recruited. The Navajo Code Talkers successfully transmitted more than 800 messages without error and helped the U.S. win the war.
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Oil – any vegetable oil to add to the dough. It makes the bread a bit soft. Also need some for deep frying.
Spring Onion – I used spring onion as I had some in the fridge. Can replace it with red, yellow or white onion.
Honey or Maple Butter – I had some maple butter so that is what I used. For honey butter, you simply mix a bit of honey and butter.
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An easy bread recipe, Navajo Fry Bread is delightful as a savoury or sweet snack. Or make Indian Taco and enjoy it as a main meal. This bubbly fry bread requires just a few ingredients. Don't have to knead the dough like we do for normal breads.
Add any topping of your choice on the Navajo Fry Bread. Serve eggs on the bread for breakfast. Add guacamole instead of sour cream. I like to add a bit of oil in the dough so that the fry bread does not become chewy. Instead of salsa, top it with lettuce. For a different kind of dessert, add some fresh fruit along with honey or maple butter. Or add some cream cheese.Traditional Fry bread is a flat dough bread, fried, that magically puffs like little pillows of happiness! Made with simple ingredients, this delicious authentic fry bread can be eaten alone or with various toppings like butter & honey, jam, or sprinkled with cinnamon sugar.
I can honestly say this recipe is a dream come true! It’s not only super easy to make, but if you’re a bread loving carb-a-vore like myself…the only thing better than freshly baked homemade bread…is Fried Bread!
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What. Could. Be. Better? Oh, I don’t know…maybe slathering it with lots of butter and then drizzling it with loads of honey!
I had never had Native American Fry Bread until we moved to Utah. It’s a huge favorite at County Fair’s, and the local “Pow Wow” event held each year by the local Native Americans, here in our beautiful State.
A true deep immediate abiding love! I love bread of any kinds. I try to keep our relationship a little distant, otherwise…one of us would blow-up like the Good Year Blimp!
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I assumed Fry bread would be difficult. It’s not…in fact it’s pretty easy to make and only takes a few minutes to whip up! There are multiple versions of fry bread, from yeast to sweet breads. Everyone has an opinion about this recipe, and what is “original” or “traditional”. No disrespect is intended. This is the recipe I found works best for me and is delicious.
This recipe is great because it only requires five basic pantry ingredients. You’ll be creating your own love story in no time.
In a medium size bowl add 1 cup all-purpose flour, 1½ teaspoons baking powder, and 1/4 teaspoon salt. Mix together with a wire whisk.
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Add 1/2 cup milk and 2 Tablespoons milk. Make sure you use a liquid measuring cup when measuring liquids. There is a difference.
The original recipe calls for just 1/2 cup of milk. I found that makes the dough too dry! So adding two extra tablespoons of milk creates the perfect dough! This dough will form easily by just mixing it with a rubber spatula. I like to use a rubber spatula because the sticky dough comes off it quickly as apposed to a wooden spoon.
Place the dough on a lightly floured surface. I love using my dough disc. It works perfectly for kneading doughs and rolling out pastries.
Traditional Indian Fry Bread
The secret to the perfect Fry Bread, I’ve found, is to only knead it a few times. I scrape the dough onto my floured dough disc, then I gently roll it around on the flour to make sure it is well coated with flour. Then I gently knead it four or five times until it’s just easy enough to work with. Pat the dough into a rectangle.
Place in a bowl and refrigerate for 30 minutes. This will help prevent it from being so sticky. You can opt to skip this step if you like. Just know in advance it may be a little tricky to roll out that dough!
Dust a rolling pin with flour and roll each ball into a 1/4 inch thick disc. Using your finger or a sharp knife poke a hole into the center of each disc. This will help the bread stay flat during frying.
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The success of this dish lies with making sure your oil is the right temperature! Not hot enough, and you end up with a greasy fry bread. Too hot, it will cook too quickly and be doughy in the middle.
TIP for perfect frying: If you don’t have a deep-frying thermometer, you can add a kernel of pop corn to the oil, when it pops you’re oil is ready. Popcorn pops at 350°. You can also place a wooden spoon handle in the hot oil, when bubbles gather around the stick the oil is ready for frying!
TIP: I recently discovered that deep frying anything in a large deep pot, or kettle, is less messy than using a large cast iron skillet. It not only helps keep your stove top clean…it prevents the oil from popping on you! That’s a huge win in my book.
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Carefully place the dough disc into the hot oil, by placing the bread dough into the hot oil lying it AWAY from you! Always, always, always place
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