Easy Navajo Fry Bread

Navajo fry bread is humble and magical at once: four pantry ingredients turn into golden, puffy discs with crisp edges and a chewy, pillowy middle. The dough is barely a recipe, flour, salt, baking powder, and water, with a little powdered milk to make it richer, kneaded just until smooth.

The frying is where it comes alive. Patting the dough thin and slipping it into several inches of hot oil makes it bubble and puff almost instantly, so it cooks fast and gets that signature crackly, blistered surface.

It’s endlessly versatile. Pile it with seasoned beef, beans, lettuce, and cheese for an Indian taco, or keep it sweet with a dusting of cinnamon sugar or a drizzle of honey. Eat them warm, straight from the oil, when they’re at their best.

Kitchen Tips

• Don’t overwork the dough. A light knead keeps the fry bread tender; too much makes it tough and dense.
• Let the dough rest before frying if you have time. Relaxed gluten pats out thinner and puffs better.
• Get the oil good and hot before frying. Too cool and the bread soaks up grease instead of puffing; a test piece should sizzle and rise right away.

Variations

• Top with taco fixings for the classic Indian or Navajo taco.
• Dust warm fry bread with cinnamon sugar or powdered sugar for a sweet treat.
• Drizzle with honey for the traditional sweet version.