Marry This Pioneer Woman Navajo Fry Bread Recipe is a crispy and chewy recipe, which is made with all-purpose flour and warm milk. It’s a classic, foolproof recipe, ready in about 45 minutes.
Jump to RecipePioneer Woman Navajo Fry Bread Recipe Ingredients
- 2 cups oil for frying
- 4 cups all-purpose flour
- 3 tbsp baking powder
- 2 tsp salt
- 2 ½ cups warm milk
How To Make Pioneer Woman Navajo Fry Bread Recipe
- Heat the oil: Pour the oil into a large, heavy-bottomed skillet or pot and heat it to 375°F.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Form the dough: Gradually add the warm milk to the dry ingredients, mixing until a soft, slightly sticky dough forms. Be careful not to overmix.
- Shape the bread: Divide the dough into 18 equal-sized balls. On a lightly floured surface, flatten each ball into a round about ½-inch thick. Use a knife to cut a small slit in the center of each round.
- Fry the dough: Carefully place the dough rounds into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 2–3 minutes per side, until golden brown and puffed up.
- Drain and serve: Remove the fry bread from the oil using a slotted spoon and let it drain on a wire rack or paper towels. Serve warm.
Recipe Tips
- How to maintain the oil temperature? Use a deep-fry thermometer to monitor the oil. If you don’t have one, test it by dropping a small piece of dough in; it should sizzle immediately and turn golden in about 60 seconds. Adjust the heat as needed between batches.
- Why is my fry bread tough? Overworking the dough is the most common cause of tough fry bread. Mix only until the ingredients are just combined. A soft, slightly shaggy dough is perfect.
- What is the purpose of the slit in the middle? The slit helps the center of the dough cook through evenly and prevents it from puffing up into a single giant bubble, ensuring a flatter, more consistent fry bread.
- Can I use water instead of milk? Yes, warm water can be substituted for warm milk, but the milk adds a bit of richness and results in a slightly softer, more tender texture.
What To Serve With Navajo Fry Bread
This versatile fry bread is delicious with both savory and sweet toppings. Here are some popular options:
- Savory: Top with chili, ground beef taco meat, cheese, lettuce, and salsa to make Navajo Tacos.
- Sweet: Drizzle with honey, honey butter, or maple syrup.
- Simple: Sprinkle with powdered sugar or cinnamon sugar while still warm.
How To Store Navajo Fry Bread
Refrigerate: Navajo Fry Bread is best enjoyed fresh and warm. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven or a dry skillet to restore some of the crispiness. Freeze: Freezing is not recommended as it significantly changes the texture of the fry bread.
Navajo Fry Bread Nutrition Facts
- Calories: 502 kcal
- Carbohydrates: 80g
- Protein: 12g
- Fat: 15g
- Saturated Fat: 2g
- Sodium: 1050mg
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make the dough ahead of time?
It’s best to make the dough right before you plan to fry it. Since it uses baking powder as a leavening agent (not yeast), it doesn’t benefit from a long rest and may lose its puffiness if made too far in advance.
Why isn’t my fry bread puffing up?
This could be due to a few reasons: your baking powder may be old and no longer active, the oil might not be hot enough, or you may have overworked the dough.
Can I bake this instead of frying?
This recipe is specifically designed for frying. Baking it will result in a texture that is more like a biscuit or scone, not the classic light, chewy fry bread.
Pioneer Woman Navajo Fry Bread Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy18
servings15
minutes25
minutes502
kcalCreates golden, puffy rounds with a delightful crispy exterior and a soft, chewy center, perfect for any sweet or savory topping.
Ingredients
2 cups oil for frying
4 cups all-purpose flour
3 tbsp baking powder
2 tsp salt
2 ½ cups warm milk
Directions
- Heat oil in a large skillet to 375°F.
- Whisk together flour, baking powder, and salt in a large bowl.
- Stir in warm milk until a soft dough forms; do not overmix.
- Divide dough into 18 balls, flatten into ½-inch thick rounds, and cut a small slit in the center.
- Fry in batches for 2–3 minutes per side until golden brown.
- Drain on paper towels and serve immediately.
Notes
- Hot Oil is Crucial: Ensure your oil is at the correct temperature (375°F) for a crispy, non-greasy result.
- Don’t Overwork Dough: Mix the dough only until it comes together to keep the final product tender and soft.
- Serve Immediately: Fry bread is at its absolute best when served warm, right after being made.
- Topping Versatility: This bread is a blank canvas; serve it with honey for a sweet treat or with chili for a full meal.
