Navajo Squaw Bread
Crispy, golden circles of dough fried to a flaky, savory perfection, perfect for a quick breakfast or hearty snack. A simple, traditional American treat that’s quick to whip up.
Ingredients
Instructions
- Combine flour, baking powder, and salt in a bowl.
- Add water gradually, mixing until a smooth dough forms.
- Pinch off small balls of dough and pat or slap them into large circles about the size of a pancake.
- Heat lard or oil in a deep fryer or heavy skillet until hot.
- Deep fry the dough circles until golden brown, about 2-3 minutes per side.
- Remove and drain on paper towels before serving.
Tips & Substitutions
For a lighter texture, ensure your baking powder is fresh and consider adding a pinch of sugar for subtle sweetness. If you're out of lard, vegetable oil or coconut oil can work well as substitutes for frying. You can also experiment with whole wheat flour for a nuttier flavor. Make sure to keep the dough covered to prevent it from drying out while you work.
Serving Suggestions
Navajo Squaw Bread is delicious served warm, drizzled with honey or topped with butter. It pairs beautifully with Quick Rice Dressing for a hearty meal or can be enjoyed alongside soups and stews. Consider serving it with a fresh salad or traditional sides like Old Fashioned Cucumber And Onion Pickles for a refreshing contrast.
Storage & Reheating
Store any leftover Squaw Bread in an airtight container at room temperature for up to two days. For longer storage, you can freeze the fried bread in a single layer, then transfer to a freezer bag for up to a month. To reheat, simply warm in a skillet over medium heat until crispy or use an oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Navajo Squaw Bread contains roughly 243 calories, with 6g protein, 47g carbohydrates, and 3g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 963mg per serving (42% 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 this recipe vegan?
Yes, you can easily make this recipe vegan by substituting lard with a plant-based oil for frying. The dough itself is already vegan, so just ensure your frying oil is suitable. This way, you can enjoy a delicious vegan version of Squaw Bread!
What can I do if the dough is too sticky?
If your dough is too sticky, gradually add a little more flour until it reaches a manageable consistency. Dust your hands and the work surface with flour to help shape the dough circles without sticking. Just be careful not to add too much flour, or the bread may become dense.
How do I know when the bread is done frying?
The Squaw Bread is done frying when it turns a golden brown color, typically after 2-3 minutes on each side. Keep an eye on it as frying times can vary based on the heat of your oil. For best results, fry in small batches to maintain oil temperature.
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).