Navajo Fry Bread
  • Servings: 12 pieces
  • 2 cups all-purpose flour, plus more for dusting your hands
  • 2 teaspoons baking powder
  • 1 TB powdered milk
  • 1/2 tsp salt
  • 1/2 cup very warm water (corrected amount)
  • 1 quart vegetable oil for frying
  1. In a large bowl, whisk together the dry ingredients. Pour in the warm water (water should be as warm as possible but not so warm that you can't comfortably work with it). Using your hand, mix the water into the dry ingredients, moving in a circular motion until all of the dry ingredients have absorbed the water. This is a very dry dough. If you can't get the dough to come together, add a tiny bit more water...1 TB at a time. Be careful though, you don't want the dough to be too wet.
  2. Cover the dough with a damp cloth and let rest for 30 minutes.
  3. Heat the oil in a large pot to 350' F.
  4. Pull off a plum sized piece of dough and using your hands, dusted with flour, flatten the dough into a disk, about 1/4" thick
  5. Carefully place into the hot oil and fry for about 60-90 seconds per side, until puffy, crisp and cooked through. Place on a paper towel lined plate and continue with the remaining dough. This makes about 12 pieces of bread.
One of the wonderful recipes that can be found in The New Southwest Cookbook by Megan Micozzi of