Fried Bread

Thanks to my friend Melanie for sharing this delicious recipe with me!  A fun side dish to go with soups, salads, and more!

Navajo Fry Bread

Recipe courtesy Emeril Lagasse, 2001, makes 12 fried breads, 6 to 12 servings


  • 2 cups flour (I use whole grain)
  • 1 tablespoons baking powder (make sure to use aluminum-free!)
  • 1 teaspoon Sea Salt
  • 1 Tbsp + Enough Coconut Oil to Fry
  • 3/4 cup warm water
  • 1 cup honey, as optional topping


In the bowl or a food processor, mix the dry ingredients. Stir in 1 tablespoon of the oil and the water, and process until smooth. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.

Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.

In a large saute pan or deep fryer, heat the frying oil to 360 degrees F. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon.  Drain on paper towels and repeat with the remaining dough.

Drizzle honey on the fried bread, as desired, and serve.  Or sprinkle with additional sea salt and serve!


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