Print Recipe

Fry Bread

This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked in large round pots over open mesquite fires by Native Americans.

Ingredients

Instructions

  1. Measure dry ingredients into a deep mixing bowl.
  2. Add shortening and knead with hands until dough is in small pea-size pieces.
  3. Add warm, not hot, water and knead with hands until dough is smooth and leaves sides of bowl. Knead at least 5 minutes.
  4. Cover with a clean dish towel, and place in a warm place to rise for 30 minutes. This is the secret for tender fry bread — kneading and resting.
  5. Divide dough into portions about golf-ball size and pat, slap, or roll out as round as possible, 1/4 inch thick.
  6. Fry in hot shortening or oil about 1 inch in depth. Fry both sides until light golden, not dark brown.
  7. Top with refried beans, confectioners; sugar or honey.

Other Southwestern bread recipes you may like...

Casa Vieja Roman Bread
Sweet Potato or Pumpkin Fry Bread
Pan Dulce Conchas
Fry Bread


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.