Navajo Fry Bread Recipe

All-purpose flour: The main ingredient that forms the base of the dough.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bread.

Warm water: Helps to activate the baking powder and bring the dough together.

Vegetable oil: Used for frying the dough to achieve a golden, crispy exterior.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten in the flour, resulting in a smoother and more elastic dough. Additionally, when flattening each piece into a disc, aim for an even thickness to ensure uniform frying. This will help each fry bread cook evenly and achieve that perfect golden brown color.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to achieve a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder needed.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so you can use it in place of both.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a milder flavor, but you can use it in the same quantity.

• warm water - Substitute with milk: Milk can add a richer flavor and a softer texture to the dough.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps to tenderize the dough.

• vegetable oil - Substitute with canola oil: Canola oil has a similar neutral flavor and high smoke point, making it a good alternative for frying.

• vegetable oil - Substitute with lard: Lard can be used for a more traditional flavor and crispier texture in the fry bread.

• Allow the fry bread to cool completely at room temperature before storing. This prevents condensation from making the bread soggy.

• Place the cooled fry bread in an airtight container or a resealable plastic bag. If stacking multiple pieces, separate each layer with parchment paper to avoid sticking.

• Store the container or bag in a cool, dry place if you plan to consume the fry bread within 1-2 days. For longer storage, refrigerate for up to a week.

• For freezing, wrap each piece of fry bread individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents freezer burn.

• Place the wrapped pieces in a heavy-duty freezer bag or airtight container. Label with the date to keep track of storage time.

• Freeze the fry bread for up to 3 months. When ready to use, thaw at room temperature or reheat directly from frozen.

• To reheat, preheat your oven to 350°F (175°C). Place the fry bread on a baking sheet and cover with aluminum foil to prevent drying out. Heat for 10-15 minutes or until warmed through.

• Alternatively, reheat in a microwave by wrapping the fry bread in a damp paper towel and microwaving on high for 20-30 seconds. This method helps retain moisture.

• Enjoy your fry bread with your favorite toppings or as a side to soups, stews, or salads.

• Preheat your oven to 350°F. Wrap the fry bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warm.

• For a quicker method, use a microwave. Place the fry bread on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check and repeat if necessary.

• If you prefer a crispier texture, use a skillet. Heat a small amount of vegetable oil over medium heat. Place the fry bread in the skillet and heat for about 1-2 minutes on each side until warmed through and slightly crispy.

• For an air fryer, preheat to 350°F. Place the fry bread in the basket and heat for 3-4 minutes, checking halfway through to ensure it doesn't overcook.

• Mixing bowl: Used to combine the flour, baking powder, and salt, and to mix in the warm water to form the dough.

• Measuring cups: Essential for accurately measuring the flour and warm water.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Wooden spoon: Handy for mixing the ingredients together until a dough forms.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth.

• Knife: Useful for dividing the dough into 4 pieces.

• Rolling pin: Helps in flattening each piece of dough into a disc.

• Frying pan: Used to heat the oil and fry the dough discs.

• Thermometer: Optional but useful for checking the oil temperature to ensure it’s at the right heat for frying.

• Tongs: Handy for flipping the dough discs in the hot oil and removing them once they are golden brown.

• Paper towels: Used to drain the excess oil from the fried bread.

• Plate: For placing the fried bread after draining on paper towels.

Prepare ingredients ahead: Measure and mix flour, baking powder, and salt in advance to streamline the process.

Use a stand mixer: Let a stand mixer do the kneading for you to save time and effort.

Preheat oil: Start heating the oil while the dough rests to ensure it's ready for frying.

Flatten dough simultaneously: Flatten all dough discs at once so you can fry them consecutively without interruption.

Use a thermometer: Monitor oil temperature with a thermometer to ensure consistent frying and avoid waiting for the oil to reheat.