When you serve these amazing nachos, turn up the heat.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup vegetable oil for frying, or as needed
- 1 cup unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon powdered milk
- ¼ teaspoon salt
- ½ cup water
Instructions
- Heat oil in a heavy skillet to 350 degrees F (175 degrees C).
- Sift flour, baking powder, powdered milk, and salt together in a large bowl. Pour water over flour mixture and stir until a sticky dough forms. Form dough into a ball using floured hands.
- Fry the dough in the hot oil until browned, 3 to 4 minutes per side. Transfer fry bread to a paper towel-lined plate to drain.
- Bread can be kept warm in a 200 degrees F (95 degrees C) oven for 1 hour. They refrigerate nicely. Reheat in a 350 degrees F (175 degrees C) for 10 to 15 minutes.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Reviews
Love it
Turned out very well however I just subbed a little bit of milk for some of the water since I did not have powdered milk very delicious with honey
Sorry to be a stickler, but it’s spelled Navajo. Please correct this in your title. Other then that, very good recipe.
Love this it’s so easy. We made 3 batches and they were gone in a flash.
It’s one of the best recipes using Milk/Dry milk. Thank you. 5+
the recipe was a bit bland….I used milk only to hold the dough together and added a few sashes of garlic salt and parmesan which topped it nicely for me! plus it gave me a great opportunity to research the history behind the bread! such a sad but wonderful story of how it came about! I would recommend this to anyone!
I used 1/2n1/2 instead of powdered milk, plus real vanilla and cinnamon. Yummy.
I made this bread as written. It’s very quick, easy andwonderful. I plan to double recipe & hope the bread will reheat well. Much less time consuming than making naan. Thank you for sharing this recipe.
great simple fry bread, not like fry bread is complicated. I used 1/4 cup of water and add 1-2 tsp. of sugar to the mix.
Excellent fry bread just like back home at the pow wow!
I double the recipe, and don’t mix all of the water in at once. Make a pocket in the center and mix as you go. The more stuff that comes off your hands and goes back into the bowl will make the next pieces a little more tough. Shape them about the size of a “honey bun”. I drain them on paper until cooled, then I place them into a plastic bag to soften up. I also make “snow ball” by cooking round balls and dropping them into powder sugar after they cool. Rotate and repeat the balls about three times. Make them bigger than a walnut, and watch the fun.
This was pretty good. I was looking for a quick bread to go with our soup, besides my usual go-to sourdough biscuits, and this did the trick. I almost rated this at 3 stars, however, because of the lack of important details in the directions. The directions don’t tell you to flatten the dough at all, which is quite essential information! I could tell from the type of recipe and the photo that the dough needed to be flattened before cooking so I did, but someone who is a cooking novice might not know that and just do what the directions say: To form dough into a ball with your hands and then move on to frying. If left in ball form I think it would be VERY difficult to fully cook the bread in the middle without burning the outside, since I had a hard enough time with that even with flattened dough. And since the recipe didn’t say to flatten the dough at all, I had to guess at how thick to make the pieces and didn’t guess overly well. I flattened to about 1/4-3/8″ or so each but the dough rose while cooking to about twice that so, as I mentioned, I had a hard time getting the bread cooked in the middle without burning the outside. I would start with thinner dough next time to get a more golden exterior with a non-doughy middle. All that said, these were pretty tasty and quick to make, so I will probably try it again with those changes. I think they would also make a yummy, doughnut-like dessert treat rolled in powdered sugar or cinnamon sugar after frying.
This was so easy to make and its spot on.I didn’t use powdered milk and water I just added milk.Oh so good and easy
This Navajo fry bread is the best…serve with refried beans and grated cheese or red chile. Serve as a dessert with honey or powdered sugar. Good feedback S J
The dough was far too sticky for me to work with. In order to flatten it with my fingers I had to use quite a bit of flour on the countertop to get it to where I could work with it. I would use this again but I would cut back the water a bit.
I love ths recipe, turns out perfect every time. Tonight I mixed some parsley and pepper in with the dough and used them to eat with falfel instead pita from the store. Thanks so much!