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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.


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 tablespoon shortening, lard orvegetable oil
  • 1 teaspoon salt
  • 3/4 cup warm water


  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.


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