Native American Fry Bread

Kathey Jo Hickey-Van Otten


Raised in Arizona,I was brought up with this recipe and have made it for over forty years. It is a standard recipe for fry bread,and have always made it smaller for kids to handle easier. It is a bread used as a staple on all reservations, used mostly with lamb or beef piled on..DELICIOUS!

Food Triva: Which N/A tribe puts a hole in the middle of the fry bread for turning?

★★★★★ 2 votes
15 Min
20 Min


4 c
white flour
1 tsp
1 c
1 Tbsp
baking powder
4 c
cooking oil


11. Place the dry ingredients into a bowl and mix well. Add water a little at a time, using your fingers to mix everything completely. Make into round balls about the size of an apricot.

Stretch the ball of dough out to size you want without tearing the dough. You can roll it out round shape and 1/2" thick.
2Heat cooking oil and place the stretched/rolled dough in. It will splatter so watch out. Takes about 1 minute to get a golden brown color, then flip it over and cook the same. Place on paper towel to drain.
3Condiments: place refried beans on first, then meat of choice..ground beef, lamb...add cutup tomatoes, onions, lettuce if you want, top with grated cheddar cheese and a salsa...Very good..

The Hopi's will make a hole in the middle to turn the bread over while cooking with a stick..Navajo's do not..

TIP:Fry bread can be used to tear in pieces and use to dip in pinto beans, white beans, etc.

About this Recipe

Course/Dish: Breads, Flatbreads, Other Breads
Other Tag: For Kids