I just made Navajo Tacos that are crackling crisp on the outside and pillow-soft inside, piled with toppings so good you’ll have to keep scrolling.

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I’m obsessed with fry bread because it’s honest, loud, and utterly addictive. I love biting into the crispy shell, the hot steam and pillowy inside that makes me shut up for a second.

Call it Navajo Tacos or whatever, loading it with spicy beans, pickled onions, or honey turns it into a meal. This Easy Fry Bread Recipe hits that spot where greasy meets tender and I can’t help but go back for more.

I always think about the smell of frying, the way all purpose flour dust floats in the air. Pure, messy joy.

I crave it every day.

Ingredients

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All-purpose flour: The base that gives structure and chew, it’s simple and reliable.
Baking powder: Basically the lift agent, it makes the bread puff and get airy.
Fine salt: Adds flavor balance, it’s not just salty—brings out the other bits.
Granulated sugar: Plus a touch of sweetness, helps browning and balances the salt.
Lard or shortening: Gives crisp edges and tender insides, it’s old-school richness.
Warm water: Hydrates the dough, makes it workable and soft, you’ll see bubbles.
Frying oil: For that golden crust and blistered texture, it’s how you get crunch.

Ingredient Quantities

3 cups all purpose flour

1 to 2 teaspoons baking powder

1 teaspoon fine salt

1 tablespoon granulated sugar, optional

3 tablespoons lard or vegetable shortening, cold and cut into pieces (can use melted butter or neutral oil)

1 to 1 1/4 cups warm water, plus a splash more if needed

Vegetable or canola oil for frying, about 2 to 3 cups or enough for 1 to 2 inches of oil in your pan

How to Make this

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1. In a large bowl whisk together 3 cups all purpose flour, 1 to 2 teaspoons baking powder (use 2 if you want puffier bread), 1 teaspoon fine salt and 1 tablespoon granulated sugar if using.

2. Cut in 3 tablespoons cold lard or vegetable shortening with your fingers or a pastry cutter until mixture looks like coarse crumbs; you can use melted butter or neutral oil if you prefer but cold fat gives flakier pockets.

3. Make a well in the center and pour in 1 to 1 1/4 cups warm water a little at a time, stirring with a fork until a soft, slightly sticky dough forms; add a splash more water only if needed.

4. Turn the dough onto a lightly floured surface and knead gently 6 to 8 times just to bring it together, do not overwork it or it will get tough.

5. Cover the dough with a clean towel and let it rest for 20 to 30 minutes so the gluten relaxes and it puffs better when fried.

6. Meanwhile heat 2 to 3 cups vegetable or canola oil in a heavy skillet to about 350 to 375 F, or test by dropping a small piece of dough in the oil it should sizzle and rise slowly; you want 1 to 2 inches of oil in the pan.

7. Divide the dough into 8 to 10 pieces, flatten each with your hands into a round about 1/4 inch thick, leave the center slightly thicker so it puffs, poke a small hole in the middle if you want less bubbles.

8. Fry 2 to 3 pieces at a time without crowding the pan, cook until golden brown on one side about 1 to 2 minutes, flip and brown the other side another 1 to 2 minutes; adjust heat so they get golden but not overly dark.

9. Transfer cooked fry bread to a paper towel lined plate to drain and sprinkle with a little salt if desired; keep warm in a low oven while you finish the rest.

10. Serve warm as is or top for savory Navajo tacos with beans, seasoned meat, lettuce, cheese and salsa or go sweet with honey, powdered sugar or jam.

Equipment Needed

1. Large mixing bowl
2. Whisk (or fork for mixing)
3. Pastry cutter or bench scraper for cutting in the fat
4. Dry measuring cups and spoons
5. Measuring cup for liquids
6. Heavy skillet or shallow pot for frying
7. Thermometer or small piece of dough to test oil temperature
8. Tongs or slotted spoon to flip and lift fry bread
9. Paper towels and a baking sheet or plate to drain and keep warm

FAQ

Q: What temperature should the oil be for frying? A: Heat oil to about 350 to 375°F. If you don't have a thermometer drop a small piece of dough in, it should sizzle and float up slowly, browning in about 1 to 2 minutes per side.

Q: How do I know the fry bread is cooked through? A: It should be golden brown outside and puff slightly. If you press gently it feels springy, not doughy. Cut one open if you’re unsure, the inside should be tender and fully set.

Q: Can I use butter or oil instead of lard or shortening? A: Yes. Cold lard or shortening makes a flakier texture but melted butter or neutral oil works fine too. If using melted fat, the dough may be a little less flaky but still tasty.

Q: Can I make the dough ahead of time? A: You can mix dough and refrigerate it for up to 24 hours wrapped tight. Let it come toward room temp before frying. If refrigerated longer the yeast free dough may dry out so add a splash more water when shaping.

Q: How do I keep fry bread warm and crisp if making a batch? A: Keep finished pieces on a wire rack in a single layer set over a sheet pan in a 200°F oven. That keeps them warm and prevents sogginess, but don’t leave too long or they’ll dry out.

Q: Can I make this gluten free? A: You can try a 1 to 1 gluten free flour blend but results vary. The texture will be different, maybe denser. Add a bit more water and handle gently, and fry at the same temp to get a good exterior crust.

Fry Bread Recipe Substitutions and Variations

3 cups all purpose flour: swap with 3 cups whole wheat pastry flour for nuttier flavor and a softer crumb, or use 3 cups 1-to-1 gluten free flour blend if you need GF. Expect a slightly different chew and maybe add a splash more water.
1 to 2 teaspoons baking powder: if you don’t have it, mix 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar to replace 1 teaspoon baking powder. For 2 teaspoons baking powder use 1 teaspoon baking soda + 2 teaspoons cream of tartar.
3 tablespoons lard or shortening: use 3 tablespoons melted butter for richer taste, or 3 tablespoons neutral oil like avocado or light olive oil if you want dairy free. Butter will brown faster so handle the dough gently.
1 to 1 1/4 cups warm water: swap part or all with warm buttermilk or whole milk (same volume) to make the fry bread tangier and more tender; if using buttermilk you might need a touch less acid in other recipes but this one is fine as is.

Pro Tips

– Use cold fat and don’t overwork the dough. Cold lard or shortening gives little flaky pockets, so cut it in until it looks like coarse crumbs and stop kneading once it holds together. If you knead too much it’ll get tough, trust me.

– Let the dough rest long enough. That 20 to 30 minutes really helps the gluten relax so you get better puffing when frying. If you’re distracted, an extra 10 minutes won’t hurt.

– Watch your oil temp, not the clock. If the oil’s too hot the outside will brown and the inside stay doughy, too cool and it’ll soak up oil. Test with a small pinch of dough first and adjust heat so it sizzles and rises slowly.

– Shape them a little thicker in the center. Leaving the middle a tad thicker helps a nice pocket form when it fries. And drain on paper towels, keep finished pieces in a low oven so they stay warm but don’t steam and go soggy.

Fry Bread Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made Navajo Tacos that are crackling crisp on the outside and pillow-soft inside, piled with toppings so good you’ll have to keep scrolling.

Servings

servings

Calories

251

kcal

Equipment: 1. Large mixing bowl
2. Whisk (or fork for mixing)
3. Pastry cutter or bench scraper for cutting in the fat
4. Dry measuring cups and spoons
5. Measuring cup for liquids
6. Heavy skillet or shallow pot for frying
7. Thermometer or small piece of dough to test oil temperature
8. Tongs or slotted spoon to flip and lift fry bread
9. Paper towels and a baking sheet or plate to drain and keep warm

Ingredients

3 cups all purpose flour
1 to 2 teaspoons baking powder
1 teaspoon fine salt
1 tablespoon granulated sugar, optional
3 tablespoons lard or vegetable shortening, cold and cut into pieces (can use melted butter or neutral oil)
1 to 1 1/4 cups warm water, plus a splash more if needed
Vegetable or canola oil for frying, about 2 to 3 cups or enough for 1 to 2 inches of oil in your pan

Directions

In a large bowl whisk together 3 cups all purpose flour, 1 to 2 teaspoons baking powder (use 2 if you want puffier bread), 1 teaspoon fine salt and 1 tablespoon granulated sugar if using.
Cut in 3 tablespoons cold lard or vegetable shortening with your fingers or a pastry cutter until mixture looks like coarse crumbs; you can use melted butter or neutral oil if you prefer but cold fat gives flakier pockets.
Make a well in the center and pour in 1 to 1 1/4 cups warm water a little at a time, stirring with a fork until a soft, slightly sticky dough forms; add a splash more water only if needed.
Turn the dough onto a lightly floured surface and knead gently 6 to 8 times just to bring it together, do not overwork it or it will get tough.
Cover the dough with a clean towel and let it rest for 20 to 30 minutes so the gluten relaxes and it puffs better when fried.
Meanwhile heat 2 to 3 cups vegetable or canola oil in a heavy skillet to about 350 to 375 F, or test by dropping a small piece of dough in the oil it should sizzle and rise slowly; you want 1 to 2 inches of oil in the pan.
Divide the dough into 8 to 10 pieces, flatten each with your hands into a round about 1/4 inch thick, leave the center slightly thicker so it puffs, poke a small hole in the middle if you want less bubbles.
Fry 2 to 3 pieces at a time without crowding the pan, cook until golden brown on one side about 1 to 2 minutes, flip and brown the other side another 1 to 2 minutes; adjust heat so they get golden but not overly dark.
Transfer cooked fry bread to a paper towel lined plate to drain and sprinkle with a little salt if desired; keep warm in a low oven while you finish the rest.
Serve warm as is or top for savory Navajo tacos with beans, seasoned meat, lettuce, cheese and salsa or go sweet with honey, powdered sugar or jam.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.