Navajo Frybread
A puffed, golden fried bread made from a simple flour dough, deeply significant to Navajo (Diné) history and community life.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Deep skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 13
- carbs
- 42
- protein
- 6
- calories
- 310
Instructions
- 1
Whisk the flour, baking powder, salt, and powdered milk together in a large bowl.
- 2
Slowly add the warm water. Mix until a soft, slightly sticky dough forms.
- 3
Gently knead the dough for 2-3 minutes until smooth. Cover and let it rest for 20 minutes.
- 4
Divide the dough into 6 equal pieces. Shape each piece into a ball.
- 5
Flatten each ball by hand into a disc about 6 inches wide. Poke a small hole in the center so it fries evenly.
- 6
Heat oil in a deep skillet to 350°F (175°C).
- 7
Fry each disc for about 1-2 minutes per side. Cook until puffed and golden.
- 8
Drain on paper towels and serve warm.
Chef's tips
Letting the dough rest makes it easy to stretch thin without tearing. Keep the oil temperature steady so the bread puffs up instead of absorbing extra oil.
Storage
Store cooled frybread in an airtight container at room temperature for 1 day.
Reheating
Reheat briefly in a dry skillet or oven to restore some crispness.
Common mistakes to avoid
- •Frying in oil that is too cool, which makes the bread greasy and dense
- •Leaving the dough too thick, which stops the middle from cooking through
Serving suggestions
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