Pão Frito Navajo
Navajo fry bread is a golden, pillowy fried flatbread with a crisp, blistered crust and a tender, slightly chewy center. A simple dough of flour, baking powder, salt, and warm water puffs dramatically the moment it hits hot oil, giving you those signature bubbles and a light interior. Resting the dough relaxes the gluten so the rounds stretch thin without snapping back, which is the secret to an even, high puff.
Whisk 4 cups flour with 1 tablespoon baking powder and 1 teaspoon salt, stir in about 1 1/4 cups warm water until a shaggy dough forms, then knead just until smooth and rest it covered for 30 minutes. Heat 1 inch of neutral oil to 350°F/175°C in a heavy skillet or Dutch oven. Divide the dough into 6 pieces, pat and stretch each into a thin 7-inch round with a small hole poked in the center, and fry one at a time for 1-2 minutes per side, flipping once, until deeply golden and puffed. Drain on a rack and serve warm with honey or savory toppings.
- Keep the oil at 350°F/175°C: too cool and the bread soaks up grease, too hot and it browns before it puffs.
- Rest the dough at least 30 minutes so the gluten relaxes and the rounds stretch thin without springing back.
- Poke a small hole in the center of each round so it cooks evenly and puffs instead of ballooning in the middle.
Equipment
- Large mixing bowl
- Heavy deep skillet or Dutch oven
- Deep-fry or instant-read thermometer
- Tongs or a slotted spoon
- Wire rack or paper-towel-lined plate
Ingredientes
Dough
- 500 g all-purpose flour, spooned and leveled, plus more for shaping
- 12 g baking powder
- 6 g fine salt
- 300 ml warm water, about 110°F/43°C, plus more as needed
For frying
- 1 L neutral oil, such as canola or vegetable, enough for about 1 inch / 2.5 cm depth
To serve (optional)
- honey, for a sweet finish
- powdered sugar, for dusting
Modo de preparo
- ETAPA01
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. Distributing the leavening now means the fry bread puffs uniformly later.
- ETAPA02
Pour in the warm water and stir with a fork or your hand until a shaggy, slightly sticky dough forms, adding a tablespoon more water if there are dry patches. Turn it out and knead just 5 or 6 times, only until it comes together into a soft, smooth ball. Overworking builds too much gluten and makes tough bread.
- ETAPA03
Cover the bowl with a damp towel and let the dough rest at room temperature for 30 minutes. This relaxes the gluten so the rounds stretch thin and puff evenly instead of shrinking back.
- ETAPA04
Add enough neutral oil to a heavy skillet or Dutch oven to reach about 1 inch (2.5 cm) deep. Heat over medium until it reads 350°F/175°C on a thermometer. Set a wire rack or paper-towel-lined plate nearby for draining.
- ETAPA05
Divide the dough into 6 equal pieces and keep them covered. On a lightly floured surface, pat and gently stretch one piece into a thin round about 7 inches (18 cm) across, a touch thinner in the center, then poke a small hole through the middle with your finger.
- ETAPA06
Lay the round into the hot oil away from you; it should sizzle and begin to puff within seconds. Fry 1 to 2 minutes until the underside is deep golden, then flip with tongs and fry the second side 1 to 2 minutes more. Adjust the heat to hold 350°F/175°C between breads.
- ETAPA07
Lift the fry bread out, letting excess oil drip back into the pan, and drain on the rack. Repeat with the remaining rounds. Serve warm, drizzled with honey and dusted with powdered sugar, or topped with savory fixings.
Make ahead
Mix and knead the dough up to a day ahead, wrap it tightly, and refrigerate; let it come back to room temperature for about 30 minutes before shaping. You can also pat out the rounds up to an hour before frying, keeping them under a damp towel so they don't dry out. For the crispest, highest-puffing results, fry just before serving.
Storage
Fry bread is best eaten warm within an hour of frying. Cool leftovers completely, then store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F/175°C oven for 5 to 6 minutes to re-crisp the crust; avoid the microwave, which turns them chewy and limp.
Variations
Navajo Taco
Turn the fry bread into a hearty base: top each warm round with seasoned ground beef or pinto beans, shredded cheese, chopped lettuce, diced tomato, onion, and a spoonful of salsa or green chile. Serve open-faced and eat with a fork.
Honey & Cinnamon-Sugar
For a dessert version, dust the hot bread with a mix of cinnamon and sugar or drizzle generously with honey and a shower of powdered sugar. The warm, crisp surface catches the sugar beautifully.
Gluten-Free Fry Bread
Swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum. The dough will be softer and stickier, so handle it with oiled hands and expect a slightly denser puff, but you still get a crisp, golden fry bread.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
Why did my fry bread turn out greasy or tough?
Greasy fry bread almost always means the oil was too cool, so the dough absorbs it instead of sealing and puffing; keep the oil steady at 350°F/175°C. Toughness comes from over-kneading, which develops too much gluten, so mix the dough just until smooth and give it a full 30-minute rest.
Can I make fry bread without a thermometer?
Yes. Drop a small pinch of dough into the oil; it should sizzle right away and float to the surface within a couple of seconds without browning instantly. If it sinks and barely bubbles the oil is too cool, and if it darkens in seconds the oil is too hot.
What is the best oil for frying?
A neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil, keeps the flavor clean and lets the bread crisp. For traditional flavor, lard or beef tallow are classic choices, though they make the fry bread no longer vegan.
Is Navajo fry bread the same as Indian fry bread or sopaipillas?
Navajo fry bread and Indian fry bread refer to the same style of leavened dough fried until puffed, with recipes varying by family and nation. Sopaipillas are a related fried dough but are usually smaller, often puff into a hollow pillow, and lean sweet, while fry bread is a large, flat, sturdy round meant for piling toppings on.
Can I prepare the dough ahead of time?
Absolutely. The dough keeps well wrapped in the refrigerator for up to a day; just let it warm to room temperature before shaping so it stretches easily. Fry the bread fresh right before serving, since fry bread loses its crispness as it sits.
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