Leanne's Navajo Fry Bread

Leanne's Navajo Fry Bread

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Christy Martin


Our friend has made this bread for years. I haven't made it myself yet. We've enjoyed eating hers :)


★★★★★ 1 vote



  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 c
    instant nonfat dry milk
  • 1/4 tsp
  • ·
    warm water
  • ·
    vegetable oil
  • ·
    honey or powdered sugar

How to Make Leanne's Navajo Fry Bread


  1. In a large bowl, combine flour, baking powder, dry milk, and salt. Slowly add enough warm water to form a workable dough (start by adding 1 cup of water, then more if needed); knead until smooth but still slightly sticky. Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes or up to 2 hours. After resting, divide dough into 4 equal pieces.
  2. On lightly floured surface, roll each piece of dough into a small ball and pat into a flat circle about 8 inches in diameter and ¼ inch thick (it will puff up a lot); cut a steam vent in the middle of each circle of dough.
  3. In a large, deep frying pan, heat 1 to 2 inches of vegetable oil (enough oil to float the dough) to 375 degrees F. Fry the dough pieces, one at a time, turning once, for 2 minutes on each side or till golden brown (the bread will puff slightly and become crisp and brown). Remove from hot oil and drain on paper towels. Keep warm till ready to serve.
  4. Serve with honey or powdered sugar

Printable Recipe Card

About Leanne's Navajo Fry Bread

Course/Dish: Flatbreads

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