Description
Navajo Fry Bread is a simple, quick recipe that evokes warm memories, perfectly suited for sweet or savory enjoyment. This versatile treat invites experimentation—whether you’re craving a drizzle of honey over a fluffy bite or assembling a savory taco for dinner. At around 150 calories a piece, it offers all the comfort without the guilt. Join me on this culinary adventure as we explore the art of making this beloved, traditional dish that’s as suitable for family dinners as it is for cozy solo snacking!
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 3/4 cups Warm Water
- 1 cup Vegetable Oil or Canola Oil
Instructions
- Combine Ingredients: In a large mixing bowl, mix together the all-purpose flour, baking powder, and salt until evenly distributed.
- Add Water Gradually: Slowly pour in warm water while stirring the mixture until a soft dough forms.
- Knead the Dough: Transfer the dough to a floured surface and lightly knead it for about 5 minutes.
- Let it Rest: Cover the kneaded dough with a cloth and allow it to rest for 30 minutes.
- Shape the Dough: Divide the dough into small balls and flatten each into a disk.
- Heat the Oil: In a skillet, heat vegetable oil to 350°F (175°C).
- Fry the Dough: Carefully place flattened dough into the hot oil and fry for 2-3 minutes per side.
- Drain Excess Oil: Remove from skillet and let drain on paper towels.
- Serve and Enjoy: Serve warm topped with honey, fruit, or as a taco base.
Notes
- Experiment with serving options like honey or as a taco base.
- Don’t Over-Knead: Keep the dough light and fluffy by kneading just until smooth; over-kneading can create tough fry bread.
- Temperature Matters: Use a thermometer to maintain the oil temperature at 350°F (175°C); too cool leads to greasy bread, while too hot can burn it.
- Perfect Dough Consistency: Add water gradually and avoid making the dough too sticky; it should be soft but not overly wet, making your Navajo Fry Bread a breeze to shape.
- Resting is Key: Allowing the dough to rest for 30 minutes relaxes the gluten, ensuring a fluffier final product—don’t skip this step!
- Experiment with Shapes: Shape the dough disks as desired; thinner pieces can be crispy, while thicker ones are more fluffy—try both to see what you prefer!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: Frying
- Cuisine: Native American
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: N/A
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: N/A