Navajo Fry Bread

Written by Rita and appropriated from

Yields 1 dozen fry breads.


  • 4 cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 1½ cups warm water (110°F /45°C)
  • 4 cups shortening for frying


  1. Combine flour, salt, and baking powder.
  2. Stir in 1½ cups lukewarm water.
  3. Knead until soft but not sticky.
  4. Shape dough into balls about 3 inches in diameter.
  5. Flatten into patties ½ inch thick, and make a small hole in the center of each patty.
  6. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides.
  7. Drain on paper towels.

this is a copy, copyright remains with the original author.