Indian Frybread

According to Navajo tradition, frybread was created in 1864 using the flour, sugar, salt and lard that was given to them by the United States government when the Navajo living in Arizona were forced to make the 300-mile journey known as The Long Walk.

Frybread can be eaten as-is or with various sweet toppings such as honey, jam, or powdered sugar. Frybread can also be made into flat Indian tacos.

Makes 6 servings


4 cups Flour
1T Baking Powder
1t Salt
2T Powdered Milk
1 1/2 cups Warm Water
1 cup Oil


Heat your oil in a frying pan over MED-HI heat.

Keep your hands floured throughout setup and method.


Place all dry ingredients in a mixing bowl and mix thoroughly.

Mix in warm water to form dough.

Gently knead dough by hand until soft but not sticky.

Cover with a cloth and let rest for 15 minutes.

Shape dough into 2″ balls then flatten by patting and stretching the dough.

Carefully add flattened dough into your pan with oil. Fry until golden brown, then turn and fry the other side.

Remove fried bread from pan and drip dry on lined plates.

Repeat frying directions until all the dough balls are used.


For dessert top with honey, powdered sugar, etc.

Frybread can be used for a main dish, such as topping with taco ingredients for an Indian Taco.

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