Recipe courtesy of Gourmet Magazine

Navajo Fry Bread

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  • Level: Easy
  • Yield: 8 fry breads
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4 cups all purpose flour

1 tablespoon double-acting baking powder

1 teaspoon salt

1 1/2 cups warm water

1 cup vegetable shortening


  1. In a bowl whisk together the flour, the baking powder, and the salt, stir in the water, and knead the mixture on a floured surface until it forms a soft but not sticky dough. Let the dough stand, covered with a kitchen towel, for 15 minutes. Pull off egg-size pieces of the dough and pat and stretch them into 1/4-inch thick rounds. Poke a hole with a finger through the center of each round so that the breads will fry evenly. In a large heavy skillet heat the shortening over moderately high heat until it is hot but not smoking, in it fry the rounds, 1 at a time, for 2 minutes on each side, or until they are golden, and transfer the breads as they are fried to paper towels to drain.;

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