Hamdi Saidani Pioneer Woman Navajo Fry Bread is made with vegetable oil, all-purpose flour, baking powder, fine salt, and milk. This simple Navajo Fry Bread Recipe creates a tasty bread that takes about 16 minutes to prepare and can serve up to 4 people.
Pioneer Woman Navajo Fry Bread Ingredients
- 2 to 3 cups of vegetable oil or shortening, for frying
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup milk (any type)
How To Make Pioneer Woman Navajo Fry Bread
- Prepare for Frying: In a deep, 10-inch cast-iron skillet or heavy saucepan, heat about 1 inch of vegetable oil or shortening to 350°F. Test the readiness of the oil with a deep-fry thermometer, the handle end of a wooden spoon, or a popcorn kernel (it should pop when the oil is at the correct temperature).
- Make the Dough: In a mixing bowl, combine the flour, baking powder, and salt. Mix well. Add the milk to the dry ingredients and stir until the dough comes together.
- Knead and Shape the Dough: Turn the dough onto a floured surface and knead gently 3 or 4 times. Divide the dough into four equal parts, rolling each into a ball. Flatten each ball with a rolling pin into a 1/4- to 1/2-inch thick circle. Press a small indentation in the center of each circle to prevent excessive puffing during frying.
- Fry the Bread: Carefully slide 1 or 2 pieces of dough into the hot oil. Fry each side for about 1 to 2 minutes or until golden brown and crispy. Remove the fried bread from the oil and place it on paper towels to drain excess oil.
Recipe Tips
- Keep the Oil Just Right: Keep the oil at the right heat, which is 350°F. If it’s too hot, the bread will burn. If it’s too cool, the bread will soak up too much oil and be too oily.
- Be Gentle with the Dough: Only knead the dough a little bit. If you knead it too much, the bread will be hard, not soft.
- Roll the Dough Right: Make the dough thicker or thinner depending on what you’re using it for. Use thin dough for tacos and thicker dough for just eating with toppings.
- Cook Evenly: Fry just one or two pieces at a time so they cook the same all around and the oil stays at the right temperature.
- Use Fresh Baking Powder: Make sure your baking powder is fresh so the dough puffs up right. The old baking powder won’t make the bread light and fluffy.
What To Serve With Navajo Fry Bread
Navajo Fry Bread pairs well with hearty beef chili, simple green salad, coleslaw, and cucumber tomato salad. It can also be served alongside seasoned ground beef, shredded lettuce, diced tomatoes, and shredded cheese for a delicious Navajo taco night.
How To Store Navajo Fry Bread
- Refrigerate: let the Navajo fry bread cool completely. Then, wrap it loosely in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 2 days.
- Freeze: First, wrap each Navajo fry bread tightly with plastic wrap, then place them in a freezer bag or use a freezer-safe container. The fry bread can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Leftover Navajo Fry Bread
- In The Oven: Preheat the oven to 375°F (190°C). Place the Navajo bread on a baking sheet and cover it with aluminum foil. Reheat for about 10-12 minutes, or until it is warm all the way through.
- In The Microwave: Place a piece of Navajo bread on a microwave-safe plate and cover it loosely with a paper towel. Heat on high for about 30-60 seconds, checking to make sure it doesn’t become too tough.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the Navajo bread in the air fryer basket. Heat for about 3-5 minutes, checking halfway to ensure it heats evenly without drying out.
Pioneer Woman Navajo Fry Bread Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 218
- Total Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 26 g
- Dietary Fiber: 1 g
- Sugar: 2 g
- Protein: 4 g
- Cholesterol: 5 mg
- Sodium: 322 mg
FAQs
Can I Use A Different Type Of Flour For This Recipe?
Yes, you can try using other flours like whole wheat or gluten-free, but it might change how the fry bread tastes.
Can I Fry The Bread In Something Else Instead Of Vegetable Oil Or Shortening?
You can try oils like canola or peanut oil if you don’t have vegetable oil or shortening.
Can I Make The Dough Ahead Of Time And Fry It Later?
It’s better to fry the dough right after making it for the best taste, but you can keep the dough in the fridge for a few hours if needed.
What Can I Do If My Fry Bread Turns Out Too Oily?
If your fry bread absorbs too much oil during frying, try draining it on paper towels immediately after removing it from the oil to remove excess oil.
Can I Bake The Fry Bread Instead Of Frying It?
While baking the fry bread will result in a different texture, you can try baking it in a preheated oven at 375°F for about 10-12 minutes, or until golden brown, for a healthier alternative.
Try More Pioneer Woman Recipes:
- Pioneer Woman French Bread Pizza
- Pioneer Woman Pull Apart Cheese Bread
- Pioneer Woman Jalapeno Cheese Bread
- Pioneer Woman White Sandwich Bread
- Pioneer Woman Olive Cheese Bread
Pioneer Woman Navajo Fry Bread Recipe
Description
Pioneer Woman Navajo Fry Bread is made with vegetable oil, all-purpose flour, baking powder, fine salt, and milk. This simple Navajo Fry Bread Recipe creates a tasty bread that takes about 16 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare for Frying: In a deep, 10-inch cast-iron skillet or heavy saucepan, heat about 1 inch of vegetable oil or shortening to 350°F. Test the readiness of the oil with a deep-fry thermometer, the handle end of a wooden spoon, or a popcorn kernel (it should pop when the oil is at the correct temperature).
- Make the Dough: In a mixing bowl, combine the flour, baking powder, and salt. Mix well. Add the milk to the dry ingredients and stir until the dough comes together.
- Knead and Shape the Dough: Turn the dough onto a floured surface and knead gently 3 or 4 times. Divide the dough into four equal parts, rolling each into a ball. Flatten each ball with a rolling pin into a 1/4- to 1/2-inch thick circle. Press a small indentation in the center of each circle to prevent excessive puffing during frying.
- Fry the Bread: Carefully slide 1 or 2 pieces of dough into the hot oil. Fry each side for about 1 to 2 minutes or until golden brown and crispy. Remove the fried bread from the oil and place it on paper towels to drain excess oil.
Notes
- Keep the Oil Just Right: Keep the oil at the right heat, which is 350°F. If it’s too hot, the bread will burn. If it’s too cool, the bread will soak up too much oil and be too oily.
- Be Gentle with the Dough: Only knead the dough a little bit. If you knead it too much, the bread will be hard, not soft.
- Roll the Dough Right: Make the dough thicker or thinner depending on what you’re using it for. Use thin dough for tacos and thicker dough for just eating with toppings.
- Cook Evenly: Fry just one or two pieces at a time so they cook the same all around and the oil stays at the right temperature.
- Use Fresh Baking Powder: Make sure your baking powder is fresh so the dough puffs up right. The old baking powder won’t make the bread light and fluffy.
