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    You are in: Home / Recipes / Navajo Fry Bread - Traditional Recipe
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    Navajo Fry Bread - Traditional

    Total Time:

    Prep Time:

    Cook Time:

    49 mins

    45 mins

    4 mins

    Colorado Lauralee's Note:

    This recipe for Navajo Fry bread is from the Rough Rock Demonstration School in Rough Rock AZ. The Navajo people developed this to use the commodities they received from the government. In some recipes you will find that dry milk is also used. Lard was the original fat used to fry the bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Fry Bread

    Topping

    Directions:

    1. 1
      Mix the flour, baking powder and salt in a large bowl. Gradually stir in the water and work it in, adding more water a little at a time, if needed.
    2. 2
      Knead by hand until soft but not sticky. Form the dough into a round ball, cover and let stand for about 30 minutes. Shape into 2" balls.
    3. 3
      Heat shortening or cooking oil in a 1 1/2 " deep frying pan until hot.
    4. 4
      Flatten each ball of dough by patting and stretching into a pizza shape. Carefully place the dough into the hot oil.
    5. 5
      Fry until edges of the bread are golden and turn to cook the other side. Makes 4-5 pieces.
    6. 6
      Layer the beans, chilis, onion, tomato,lettuce, cheese and if desired sour cream dollops on top of each piece of fry bread to make Navajo (or Indian) Tacos
    7. 7
      Fry bread may be served with stews or drizzled with honey or powdered sugar for dessert. Many Navajo cooks prefer to use "Bluebird" a high-gluten flour, in this recipe. Variations: The Navajo Nation in Window Rock serves a taco topped with chicken, chili beans without the beef and the remaining ingredients.

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    Ratings & Reviews:

    • on April 01, 2012

      55

      I got a wild hair and felt like having Navajo Tacos--it's been a good 20yrs since having them in a school cafeteria. I chose this recipe of three I was eyeballing from here because it did not contain milk (I cannot have dairy products currently) and it comes from the region of the Navajo People. These were very tasty and I'm tempted to make up a batch at least once a week!! I only have standard all-purpose flour so I used 3c. flour, 1/8c gluten, and 7/8c red wheat flour. I think I should have put in a wee-bit more water than I did, but it turned out fine in the end. I fried in olive oil--I need to find a reputable source for lard (local). We found the frying experience to be more manageable by fork piercing prior to frying, otherwise we had great candidates for pitas. Thank you for sharing Colorado Lauralee!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2009

      55

      Really great! I've had my eye on this recipe for a while now. My family really enjoyed it. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2008

      55

      Made this bread for dinner today and it was not only extremely easy, it had great flavor and awesome texture. We used just regular taco toppings, and also butter and jelly. Will definitely be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Navajo Fry Bread - Traditional

    Serving Size: 1 (623 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1435.2
     
    Calories from Fat 651
    45%
    Total Fat 72.3 g
    111%
    Saturated Fat 25.2 g
    126%
    Cholesterol 59.6 mg
    19%
    Sodium 1624.7 mg
    67%
    Total Carbohydrate 154.2 g
    51%
    Dietary Fiber 14.5 g
    58%
    Sugars 6.4 g
    25%
    Protein 44.2 g
    88%

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