Navajo Frybread
Navajo Frybread offers a crispy, golden exterior with a soft, airy interior. Perfect for serving with honey or savory toppings, this versatile bread is a Native American classic.
Ingredients
Instructions
- Mix the flour, salt, baking powder, and dry yeast in a bowl.
- Add warm water or milk gradually until a soft dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Heat oil in a deep pan until hot and smoking.
- Divide the dough into small portions and hand pat into thin, flat circles about the size of a pancake.
- Fry each circle in hot oil until golden brown on both sides.
- Remove from oil and drain excess oil on paper towels.
- Serve immediately, optionally drizzled with honey.
Tips & Substitutions
For a lighter frybread, you can substitute half of the all-purpose flour with whole wheat flour. If you don't have dry yeast, try using baking soda or omit it for a denser texture. Ensure the oil is hot enough before frying to achieve that perfect golden color. Adjust the thickness of the dough circles based on your preference for chewiness.
Serving Suggestions
Navajo frybread can be enjoyed on its own or topped with savory options like chili or refried beans. It also pairs beautifully with honey or powdered sugar for a sweet treat. For a complete meal, serve alongside a salad or a side of Creole Red Beans.
Storage & Reheating
Store any leftover frybread in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warm and slightly crispy. Avoid microwaving as it can make them chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Navajo Frybread contains roughly 552 calories, with 16g protein, 115g carbohydrates, and 2g fat. It is an excellent source of iron (40% of the Daily Value) and protein (32% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 frybread ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to fry, allow the dough to come to room temperature before shaping and frying. This will help maintain the desired texture.
What type of oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil are ideal for frying frybread due to their high smoke points. Avoid using olive oil as it can impart unwanted flavors and has a lower smoke point, which can lead to burning.
Can I make frybread gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend to make frybread. Make sure the blend contains xanthan gum for better texture. The cooking method remains the same, ensuring you achieve that crispy exterior.
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).