Navajo Fry Bread
3 C. unbleached white flour
1 C. masa corn flour (not cornmeal)
3 T. sugar
1/2 t. salt
2 t. baking powder
1 C. warm water
Peanut oil or lard for deep-frying
You will need a wok or deep heavy pot for deep-frying, a medium-sized bowl and
Fill your wok or pan with 2 inches of peanut oil or lard and heat over medium to
Meanwhile, combine the dry ingredients in a bowl. Make a well in the center and
stir in the water. Mix to form a dough, and knead briefly. The dough should be
soft but not sticky. Add a little more flour or water if necessary.
Cut the dough into 8 equal pieces. Flatten one piece to a thin disc about 5
inches in diameter and less than 1/4inch thick. Cut a 1-inch triangular wedge
out of the center of the bread and test the oil temperature by dropping the
wedge into the oil. The oil should sizzle quietly and the dough wedge should
begin to change color. If it burns or sizzles fiercely, the temperature is too
high; adjust it accordingly. Slide the bread into the oil (the oil will sizzle
and bubble up through the hole in the middle) and cook until golden on the
bottom, about 2 to 3 minutes.
Then turn over, taking care not to splash yourself with oil, and cook until
golden, approximately 1 1/2to 2 1/2more minutes. As the bread cooks, shape the
next one and cut a triangular hole in the center.
Place the cooked bread on a plate lined with paper towels to drain while you
prepare and cook the remaining breads. Serve warm.
Makes 8 servings.