A Spicy Perspective

Easy Navajo Fry Bread

Easy Navajo Fry Bread Recipe - Sweet or savory!Easy Navajo Fry Bread Recipe, a bubbly bread that makes a marvelous sweet or savory snack!

Sweet or Savory - Easy Navajo Fry Bread Recipe
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It starts in the summer and goes throughout the fall. At every festival, fair and carnival you will find bubbly golden delicious fried dough topped with all sorts of mouthwatering toppings.

And long lines of patrons eagerly await their turn to get their hands and mouths on it.

You can almost taste it.

Zesty Easy Navajo Fry Bread Recipe

But who wants to wait in long lines at the fair? You can make your own Easy Navajo Fry Bread at home.

All you really need is a few ingredients and something to fry it in.

Making Easy Navajo Fry Bread Recipe

How to Make: Easy Navajo Fry Bread Recipe

Easy Navajo Fry Bread is made from a very simple dough. I’ll bet you already have everything you need to make it.

No need to worry about the frying either. No deep fryer or gallons of oil are necessary. You can make Easy Navajo Fry Bread in a skillet with only an inch of oil, or less.

How To: Easy Navajo Fry Bread Recipe

Tutorial: Easy Navajo Fry Bread Recipe

That brings back memories of mom experimenting with canned biscuits and a fry daddy, all the kids waiting to burn their mouths on the sizzling confections… There will be no burning here today!

Perfect Easy Navajo Fry Bread Recipe

Easy Navajo Fry Bread is extremely versatile. It can be made for any meal from breakfast to dinner, snacks and desserts.

Making Perfect Easy Navajo Fry Bread Recipe

Top it with Cinnamon sugar, honey, butter, fruit, eggs, taco fixings and more. Easy Navajo Fry Bread is so simple and inexpensive to make you will want to try it with many different toppings!

Easy Navajo Fry Bread Recipe

For variety, use it in place of bread or tortillas. You can also try making it gluten free or whole grain.

Cinnamon Sugar Easy Navajo Fry Bread Recipe

If you are really short on time you can make Easy Navajo Fry Bread with a pre-made dough, such as rolls or pizza dough. Follow thawing directions on the package.

Yet homemade dough tastes the best!

The Best Easy Navajo Fry Bread Recipe

As for the oil, peanut or vegetable oil works great but shortening, lard, or other types of oil may be used as well. Make sure you use an oil good for high heat.

April Scharpf

Best Easy Navajo Fry Bread Recipe

Easy Navajo Fry Bread

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Easy Navajo Fry Bread Recipe - Bubbly flatbreads you can enjoy as-is, use is tacos and wraps, or sprinkle with cinnamon sugar for easy desserts!
Servings: 10 pieces



  • Mix dry ingredients in a bowl. Slowly add in hot water a little at a time, mixing with fingers until it forms a ball that pulls away from sides of the bowl.
  • Add more flour or water as needed to form a dough that is not too sticky. Cover and let the dough rest for 10 minutes. Pour 1/2-1 inch oil in a large skillet. Set a thermometer on the edge of the skillet and heat to 375 degrees F.
  • Meanwhile, pinch off golf ball sized pieces of dough. Flatten the balls and gentle stretch out the edges while turning to form a 5-6 inch disks, 1/4-inch thick. (You could also roll them out on a lightly floured board, but pulling the dough is more fun.)
  • Make a small hole in the middle of each disk, so the dough doesn't balloon up. Lay them out in a single layer so they don't stick together.
  • Gently lay dough disks in the hot oil pressing down with tongs so the oil goes over the top of the dough. Fry until golden brown around edges, then turn over and cook until the color matches. This only takes a few seconds. Place on paper towels to drain. Repeat until all the dough disks are cooked.


NOTES: I tested this recipe with all-purpose, whole wheat, and bread flour. They all came out great! I preferred the texture of the dough made with bread flour.


Serving: 1piece, Calories: 106kcal, Carbohydrates: 19g, Protein: 3g, Fat: 1g, Saturated Fat: 0g, Cholesterol: 3mg, Sodium: 72mg, Potassium: 148mg, Fiber: 0g, Sugar: 1g, Vitamin A: 30IU, Vitamin C: 0.2mg, Calcium: 68mg, Iron: 0.3mg
Course: Appetizer, Dessert
Cuisine: Native American
Author: Sommer Collier

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19 comments on “Easy Navajo Fry Bread”

  1. I didn’t make this, however, this seems to be the best recipe that I’ve seen. (I have recently lost my recipe file box). The ORIGINAL recipe came about because the People were forced on to reservations , on land that that the didn’t know (sometimes), and had no food. The US Gov’t then provided flour, dry milk, and other “basic” supplies. The People figured out how to make bread with what was given them. I lived in Arizona, spent a lot of time in New Mexico, had friends that were Navajo, spent time on the Rez, etc., so I know what I’m tslking about.

  2. Super delicious! For the water I used three fourths cup of hot water, one quarter cup Icelandic yogurt. To help make dough patties I oiled my hands & the dough, it was sticky dough. Thanks for the recipe!

  3. Has anyone ever tried this in the air fryer?

    • Nicole, I have used my air fryer. At 375 -400* I did one at a time and they puffed up and browned. Reduces the fat.  My grandson prefers black beans and cheese filling and once filled they can reheat in air fryer too with foil or parchment. If using parchment I would anchor it with food otherwise it tends to get sucked up into the heating elements and could cause a fire. Vicki 

  4. Being a male Brit I first tried Navajo fry bread 20 years ago in Mexican Hat, Utah and adored it, why I have never tried to make my own before I will never know.
    This recipe was so simple and quick its unbelievable, the result was fantastic there was a slight tweak on the recipe in as much that I used spelter flour and I ddn’t have powdered milk so used normal milk instead, minus the hot water of course and halved the ingredients which was just enough for 2
    If you like Navajo fry bread you will like this recipe.

  5. Its a great recipe but its not Navajo. The powdered milk says it Blackfeet. Its my grandmothers recipe except let it sit for at least an hour. The longer the better.

  6. We made these without the milk powder (vegan in our house). They turned out well! We made the last 4 pieces of dough into 2 larger “elephant ears” and sprinkled them with powdered sugar. The rest we used for tacos. They were simple and tasty. Don’t cook too long if you want them to be soft enough to fold as a taco. The crunchier ones were nice flat with melted cheese on top though (like a tostada). 

  7. I just want to mention, as someone who grew up on this stuff, that Blue Bird brand flour works best, and making the measurements approximate makes it even better (So, don’t you dare touch that level, and maybe use your hand to measure the salt instead of a measuring spoon, etc.) The powdered milk also isn’t necessary in the slightest, though it does taste great either way. Gluten-free tends to be tricky, though, as it’s harder to get it to stretch like it’s supposed to. Well, that’s all I wanted to say, so…

  8. Pingback: Store Flour in Bulk for the Long Haul | PreparednessMama

  9. I love this very versatile recipe. Have used it several times now but my favourite is to add coriander and crushed garlic in the mix. When cooked, prick all over and spread with garlic butter or cream cheese. Eat while still hot.

  10. I only have self rising flour;
    Will it work? If so, how much do I use that is equivalent to 4 cups of flour ?

  11. Hi! This looks sooooo good. But I just barely started working towards Keto. For some reason I thought this was a keto recipe when I clicked it, but I was clearly totally wrong. hahaha – I was wondering if you know if we can use a keto friendly alternative to the flour, like almond or coconut? I’ve a little too new to really know…


    • Hi Elecea,

      You can use almond flour and coconut flour for keto. However, I can’t say for sure if it would work in this recipe. I haven’t tested it for keto. If you happen to try it, please report back! :)

  12. This was a great replacement for store bought tacos. Flour your board and hands to make this easier to knead.

  13. I’m full blooded Navajo, grew up on the reservation, and I’m a certified chef. Girl, your recipe needs some tweaking. We don’t use hot water when making our dough, it needs to be warm, slightly on the warmer side and most Navajos use milk or a powdered milk for some richness. If that makes sense. Also, bluebird flour works well, it’s what most Navajos use. Blue cap Lard works well for frying. A good hack to test the hotness of the grease is to take a small piece of dough (like crumb) and drop it in the center of the pan, if it rises instantly it’s ready, if it flops to the bottom of the pan the oil is too cold… hope you taje the pointers and try it out. best of luck!! Male sure you rest your dough before you use it, like 5 to 10 minutes and then use teaclothes to help retain some moisture. Also, when yoi lay your frybread in the oil/grease/lard poje a hole in the center with a fork, it’ll bubble and spit but it will also help the air escape the center so the bottom of the bread cooks evenly. It’s really an art. Lol These hacks will help your dough be fluffier.

  14. I make Fry Bread every year when the state fair comes around and make into Indian Taco’s with homemade chili and all the toppings. Oh, so Good.
    First’ Indian Taco’ (that is what they called them there ) I had was at the Oklahoma City State Fair many years ago and have been mixing my own ever since. Love them.
    Don’t why I only make them at Fair time. Guess they just taste better during that time.
    Now; I’m getting hungry. May just have to put this on my menu for next week. :}