Navajo Fry Bread(For Navajo Tacos)
Navajo Fry Bread is a crispy, golden fried bread with a soft interior, often enjoyed as a base for hearty Navajo Tacos. Its warm, slightly savory flavor pairs beautifully with toppings like chili, cheese, and fresh vegetables, making it a versatile dish perfect for casual gatherings and family feasts.
Ingredients
Instructions
- Mix the flour, baking powder, salt, melted butter, and milk to form a dough.
- Let the dough set for 1 hour.
- Take a small amount of dough and knead it into a ball.
- Roll out the dough on a floured surface.
- Fry the rolled dough in hot oil until golden brown.
- Top with chili, cheese, lettuce, tomato, onion, or other desired toppings.
- Use leftover bread for dessert or serve with honey on top.
Tips & Substitutions
For a lighter fry bread, consider using half whole wheat flour and half all-purpose flour. If you prefer a dairy-free option, you can substitute the milk with almond or oat milk. Ensure the oil is hot enough before frying to achieve a crispy texture, and avoid overcrowding the pan for even cooking. If you're feeling adventurous, try adding spices like cumin or paprika to the dough for extra flavor.
Serving Suggestions
Navajo fry bread is incredibly versatile; serve it topped with chili, cheese, lettuce, tomato, and onion for a classic Navajo taco. It also pairs beautifully with low-fat green chili casserole or as a side for tamale dip. For a sweet treat, enjoy leftover fry bread drizzled with honey or served with fruit preserves.
Storage & Reheating
Store any leftover fry bread in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread in a single layer, then transfer to a freezer bag for up to 2 months. To reheat, place in a preheated oven at 350°F for about 10 minutes or until warmed through and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Navajo Fry Bread(For Navajo Tacos) contains roughly 74 calories, with 1g protein, 9g carbohydrates, and 4g fat. It is an excellent source of calcium (21% of the Daily Value). Note that it is relatively high in sodium, at 2229mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After mixing, cover it tightly with plastic wrap and refrigerate. Allow it to come to room temperature before rolling out and frying, which will help achieve the best texture.
What type of oil is best for frying?
For frying fry bread, vegetable oil or canola oil works best due to their high smoke points. Avoid using olive oil as it can burn easily at high temperatures. Ensure the oil is hot enough for frying to create a crispy exterior.
Can I bake fry bread instead of frying it?
While frying gives the best texture, you can bake fry bread for a healthier version. Preheat the oven to 425°F, shape the dough into rounds, and place them on a baking sheet. Brush with oil and bake for about 10-15 minutes or until golden, flipping halfway through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).