Navajo-style Fry Bread Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, discard and start with fresh yeast.

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

Form dough

Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture, the whole milk, and 1 tablespoon vegetable oil. Using a wooden spoon or your hand, stir until a shaggy dough forms. If dough seems very dry, add up to 1–2 tablespoons more warm water; if very sticky, add up to 2 tablespoons more flour.

Knead

Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth, slightly elastic, and cohesive. The dough should be soft but not tacky.

First rest

Lightly oil a clean bowl with a little vegetable oil, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rest 30–45 minutes at room temperature until the dough puffs slightly.

Portion

After resting, punch down the dough gently to release large air bubbles. Divide dough into 8 equal pieces (about 3.5–4 oz / 100–115 g each). Shape each piece into a tight ball and let them rest, covered, for 10 minutes to relax the gluten.

Working with one ball at a time, place it on a lightly floured surface. Using your fingers and the palms of your hands, press and stretch the ball outward from the center to form a 7–8 inch (18–20 cm) disk about 1/4 inch (6 mm) thick in the center and slightly thicker at the edges. Leave a slightly thicker rim so the center will bubble and blister during frying. Avoid using a rolling pin if possible—hand stretching creates uneven pockets that lead to characteristic blistering.

If the dough resists stretching, let it rest covered for 5 minutes, then continue. Place stretched pieces on parchment or a lightly floured tray, covered, while you shape the rest.

In a deep, heavy skillet or Dutch oven, add the smoked beef tallow and heat over medium-high until shimmering and 350–375°F (175–190°C) if using a thermometer. If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and brown in about 30–45 seconds.

Working in batches (2–3 pieces depending on pan size), carefully lower a stretched dough disk into the hot tallow using tongs or a slotted spatula. Press gently with the back of a slotted spoon for the first 10–15 seconds to encourage blistering and a puffed center.

Fry for about 45–60 seconds per side, flipping once when the underside is golden-brown and the top has blistered and has charred spots. Cook until both sides are golden with some dark charred blisters but not burned. Adjust heat as necessary to maintain 325–360°F and avoid excessive smoking.

Use tongs or a slotted spatula to transfer fry bread to a rack or plate lined with paper towels to drain briefly. Repeat with remaining pieces, keeping cooked breads warm in a low oven (200°F / 95°C) if desired.

While still warm, brush the top of each fry bread lightly with a little melted smoked beef tallow for added flavor and sheen (use a pastry brush or the back of a spoon). Sprinkle with coarse sea salt to taste if desired.

Serve warm as is, with honey on the side for drizzling, or use as the base for savory toppings (taco-style with beans, lettuce, cheese) or sweet toppings (powdered sugar, jam).