This post may contain affiliate links. Please see our
Air Fryer Indian Fry Bread
Think fry bread...think Arizona! The Navajo Nation is largely in Arizona, but it spills
over into small parts of Utah, Colorado and New Mexico which, combined, do not make up the land
mass of the Navajo Nation in Arizona. The concept of fry bread is thought to have
begun with the Navajos, but it is also made in the State of Sonora, Mexico, and similar
breads are made throughout the world.
I have seen recipes for Indian Fry Bread that use yeast in the dough. That is not the Native American
way and is likely the invention of some blogger. I can’t imagine that it would taste
even remotely like the fry bread I know.
Living in Arizona, I certainly get my fill of fry bread, but I never get tired
of it. There are vendors at every carnival, rodeo, street fairs, and even in the small
town of Sacaton in my county. The native Americans cook it in a park there.
And you can get it topped any way you like or just eat it plain!
One of my favorite places to enjoy fry bread is in the parking lot at San Xavier
Mission del Bac (White Dove of the Desert) Mission in Tucson. The bread is fried in
large cast iron kettles over mesquite fires.
The cooked fry bread can also be frozen and then simply reheated in the microwave.
- 3 cups flour
- 3 teaspoons baking powder
- 1 tablespoon shortening, lard or vegetable oil*
- 1 teaspoon salt
- 3/4 cup warm water
* Mayonnaise can be substituted. It guarantees that the fry bread stays crunchy on the
outside and does not get soggy.
- Measure dry ingredients into a deep mixing bowl. Add shortening and knead
with hands until dough is in small pea-size pieces. Add warm, not hot, water
and knead with hands until dough is smooth and leaves sides of bowl. Knead at
least 5 minutes.
- Cover with a clean dish towel, and place in a warm place to rise for 30
- This is the secret for tender fry bread - kneading and resting.
- Lightly coat bottom of air fryer basket with olive oil. Set air fryer to
360 degrees F and allow it to preheat for about 3 minutes.
- Break off a golfball-size ball of dough and roll flat on a lightly floured
surface. Brush top of rolled out pieces of dough with olive oil. Place dough
pieces (2 or 3 at a time, so they aren't overlapping) into the basket of the
air fryer (oiled side down) and brush top of dough with oil. Cook for 3 to 4
minutes; then flip and cook about another 3 to 4 minutes (until puffy and golden
- Repeat with remaining dough.
- As a meal, make a base of refried beans or thick red or green chili,
then add diced tomatoes, shredded lettuce and shredded cheese. This makes a complete meal. I
oftentimes use well-drained Carne Adovada as the base.
- As a dessert, cover with honey or sprinkle with confectioners' sugar.
If desired, the rounds may be folded over after topping and eaten that way. It’s really easier to eat them
if they are folded in half, but it’s all a matter of preference.