Recipe

Navajo Fry Bread

Golden, crisp-edged fry bread with a soft, chewy center, ready for honey, cinnamon sugar, or taco-style toppings.

By Matt Campbell

•

4.8

A single piece of Navajo fry bread, golden and blistered with crisp edges, served on a simple ceramic plate on a warm-toned kitchen table

Navajo fry bread is one of those recipes that feels almost too simple for how satisfying it is. A quick dough, a hot skillet of oil, and suddenly you have this puffy, blistered round with crackly edges and a tender middle that begs for something delicious on top.

This version keeps the ingredients accessible and the instructions low drama. You will learn what the dough should feel like, how hot the oil needs to be, and the one little move that helps you get that classic shape: the thumb-poke in the center.

A quick note on naming: You will often see “Navajo fry bread,” but many people prefer “Diné,” and fry bread carries real history connected to displacement and rations. I am sharing it with respect, because it is also a food many families make and love.

Flour, baking powder, salt, a small bowl of neutral oil, and a measuring cup of warm water arranged on a bright kitchen counter

Why It Works

Crisp edges, tender center: A slightly wetter dough plus properly heated oil gives you the best puff without turning greasy.
Simple pantry ingredients: Flour, baking powder, salt, and water get you most of the way there.
Fast payoff: No yeast, no long rise. You can be eating in about 30 minutes.
Sweet or savory friendly: Honey and powdered sugar are great, but it also holds up to taco toppings without collapsing.

Pairs Well With

Storage Tips

Fry bread is best fresh, like right-now fresh, but leftovers can still be very good if you treat them gently.

Room temperature (same day)

Let fry bread cool completely, then keep it in a paper bag or loosely wrapped in foil for a few hours. This helps it stay crispier than sealing it airtight.

Refrigerator (1 to 2 days)

Store in an airtight container or zip-top bag. Reheat in a 375°F oven for 6 to 10 minutes directly on the rack, or in a dry skillet over medium heat until warmed and re-crisped.

Freezer (up to 2 months)

Freeze pieces flat on a sheet pan, then transfer to a freezer bag with parchment between layers. Reheat from frozen in a 375°F oven for 10 to 14 minutes.

Microwave note: It will warm the bread, but it softens the crisp edges. If you must microwave, do 10 to 20 seconds just to take the chill off, then finish in a skillet or oven.

Common Questions

Why the name and where it comes from

You will often see this called Navajo fry bread in cookbooks and search results, but many people prefer Diné. Fry bread also has a complicated history tied to displacement and government rations. I am sharing this as a beloved, widely made home recipe and trying to name it with care and context.

Is it supposed to have a hole in the middle?

Traditionally, many people make a small hole or thin spot in the center so the bread fries evenly and does not balloon into one giant bubble. I do a thumb-poke right before frying. Think donut vibes, but rustic.

Why is my fry bread greasy?

Almost always, the oil is not hot enough. Aim for 350°F to 365°F. If you do not have a thermometer, test a small piece of dough. It should sizzle immediately and float up within a few seconds, not sink and sulk. Also, do not pull it too pale. Pale fry bread is often undercooked and oil-logged.

Can I make the dough ahead?

Yes. You can mix the dough, cover it, and refrigerate it for up to 24 hours. Let it sit at room temp for about 20 to 30 minutes so it is easier to shape.

What toppings work best?

My top picks: honey and a pinch of flaky salt, cinnamon sugar, powdered sugar, or taco-style with seasoned ground beef, beans, lettuce, and cheese. If you are going savory, keep the bread a little thicker so it can carry the load.

Is it the same as sopapillas?

They are related in the sense that both are fried doughs, but they are not the same. Sopapillas are often lighter and many are meant to puff into a pocket. Methods vary by region and family, but fry bread is typically chewier and more substantial.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Cast iron skillet or heavy-bottomed pan (12-inch is ideal)
Instant-read thermometer (helpful for oil temperature)
Tongs or a spider strainer
Paper towels or a wire rack for draining

The first time I made fry bread at home, I was convinced it would be one of those “looks easy, ruins your afternoon” recipes. Instead, it was the opposite. The dough came together in minutes, and the first round hit the oil and puffed like it was showing off. I ate it standing at the counter with honey dripping down my wrist, feeling like I had unlocked a snack you do not need a special occasion for. Now it is my go-to when I want something cozy and a little chaotic in the best way.

Navajo Fry Bread

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8 pieces

Ingredients

3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 teaspoon fine salt
1 1/4 cups warm water (plus 1 to 2 tablespoons more if needed)
1 tablespoon neutral oil (optional, for a slightly more tender dough)
Oil for frying (vegetable, canola, or peanut), about 1 to 1 1/2 inches deep in the pan (roughly 2 to 4 cups, depending on your skillet)

Optional toppings

Honey, cinnamon sugar, powdered sugar
Or taco toppings: seasoned meat, beans, shredded lettuce, diced tomato, cheese, salsa

Allergen note

Contains gluten (wheat flour).

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt.
Add water and form a dough. Pour in the warm water (and the optional 1 tablespoon oil). Stir with a fork or a clean hand until a shaggy dough forms, then knead in the bowl for 2 to 3 minutes. The dough should feel soft and slightly tacky, not stiff. If it is dry or cracking, add 1 tablespoon water at a time.
Rest the dough. Cover the bowl with a towel and let the dough rest for 10 minutes. This helps it relax so shaping is easier.
Heat the oil. Add oil to a heavy skillet to about 1 to 1 1/2 inches deep (roughly 2 to 4 cups, depending on the pan). Heat over medium to medium-high until it reaches 350°F to 365°F.
Divide and shape. Turn the dough out onto a lightly floured surface. Divide into 8 pieces. Roll each piece into a ball, then pat into a 5 to 6 inch round. Make a small hole or thin spot in the center with your thumb.
Fry. Carefully lay one round into the hot oil. Fry 45 to 75 seconds per side, until deep golden brown with blistered spots. Use tongs to flip. Adjust heat as needed to keep the oil in range.
Drain. Transfer to a paper towel–lined plate or a wire rack. Repeat with remaining dough, frying 1 or 2 at a time so the oil temperature stays steady.
Serve. Eat warm. Go sweet with honey and a pinch of salt, or go savory and build a fry bread taco.

Pro tips

Taste the salt level: If your fry bread tastes flat, you probably need a bit more salt in the dough next time. It makes the sweet toppings pop too.
Do not press it down in the oil: Let it float and puff naturally. Pressing fights the bubble and can make it dense.
Keep the first one as your tester: Use it to dial in oil temp and timing. Then you will cruise.

Nutrition information is estimated.

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Navajo Fry Bread

Why It Works

Pairs Well With

Recommended

Cinnamon Sugar Fried Dough

Easy Skillet Bannock

Fried Bread

Glazed Donuts

Storage Tips

Room temperature (same day)

Refrigerator (1 to 2 days)

Freezer (up to 2 months)

Common Questions

Why the name and where it comes from

Is it supposed to have a hole in the middle?

Why is my fry bread greasy?

Can I make the dough ahead?

What toppings work best?

Is it the same as sopapillas?

Navajo Fry Bread

Ingredients

Optional toppings

Allergen note

Instructions

Pro tips