Easy Navajo Fry Bread Recipe, a bubbly bread that makes a marvelous sweet or savory snack!
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.
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.
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.
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!
Easy Navajo Fry Bread is extremely versatile. It can be made for any meal from breakfast to dinner, snacks and desserts.
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!
For variety, use it in place of bread or tortillas. You can also try making it gluten free or whole grain.
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!
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.
Easy Navajo Fry Bread
- 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.