📝 About This Recipe
This iconic Indigenous American staple is a testament to resilience and soul-warming comfort, featuring a pillowy-soft interior and a shatteringly crisp, golden exterior. When drizzled with high-quality wildflower honey, the warm dough absorbs the floral sweetness, creating a dessert that is both rustic and deeply satisfying. It is a sensory journey of textures—chewy, airy, and crunchy—that celebrates a rich cultural heritage in every bite.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (plus extra for dusting)
- 2 tablespoons Baking powder (ensure it is fresh for maximum lift)
- 1 teaspoon Kosher salt (fine sea salt also works well)
- 1 1/2 cups Warm water (approximately 105°F to 110°F)
- 1/4 cup Whole milk (adds richness and a softer crumb)
- 1 tablespoon Vegetable shortening (melted and slightly cooled)
For Frying
- 3-4 cups Neutral oil (Vegetable, canola, or lard for authentic flavor)
The Sweet Finishes
- 1/2 cup Wildflower honey (warmed slightly for easy drizzling)
- 2 tablespoons Powdered sugar (for a light dusting)
- 1 teaspoon Ground cinnamon (optional, for added warmth)
- 4 tablespoons Salted butter (melted, for brushing)
👨🍳 Instructions
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1
In a large ceramic or glass mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined and aerated.
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2
Make a well in the center of the dry ingredients and pour in the warm water, milk, and melted shortening.
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3
Using a sturdy wooden spoon or your hands, gently stir the mixture from the center outward until a soft, shaggy dough begins to form.
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4
Turn the dough onto a lightly floured surface. Knead it very gently for about 1-2 minutes; be careful not to overwork it, as over-kneading results in tough bread. The dough should be soft and slightly tacky but not sticky.
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5
Place the dough back into the bowl, cover with a clean damp kitchen towel, and let it rest for at least 30 to 45 minutes. This allows the gluten to relax, ensuring a tender puff.
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6
While the dough rests, pour your oil into a deep cast-iron skillet or heavy-bottomed pot until it is about 2 inches deep. Heat over medium-high until it reaches 350°F-375°F.
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7
Divide the rested dough into 8 to 10 equal-sized balls, roughly the size of a large egg or a lemon.
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8
On a floured surface, pat each ball into a flat disc. Gently stretch the dough by hand or use a rolling pin to form a circle about 6-8 inches in diameter and 1/4 inch thick.
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9
Carefully poke a small hole in the center of each disc with your thumb; this prevents the center from bubbling up too much and ensures even cooking.
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10
Gently slide one piece of dough into the hot oil. It should immediately float and begin to puff and bubble. Fry for about 1-2 minutes until the bottom is a deep golden brown.
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11
Carefully flip the bread using tongs or a slotted spoon and fry the other side for another 60-90 seconds until perfectly golden.
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12
Remove the frybread and place it on a wire rack set over paper towels to drain excess oil without becoming soggy.
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13
While still piping hot, brush the surface lightly with melted salted butter.
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14
Drizzle generously with the warmed wildflower honey and finish with a delicate dusting of powdered sugar and cinnamon if desired.
💡 Chef's Tips
Avoid over-kneading the dough at all costs; stop as soon as it comes together to keep the texture light and airy. Keep your oil temperature consistent at 360°F; if it's too cool, the bread will absorb oil and become greasy; if too hot, it will burn before the center cooks. Resting the dough is a non-negotiable step to prevent the bread from snapping back when you try to stretch it. If the dough is too sticky to handle, add flour one tablespoon at a time until it just releases from your hands. Use a cast-iron skillet if possible, as it retains heat better than stainless steel for more consistent frying.
🍽️ Serving Suggestions
Serve immediately while hot with a side of fresh seasonal berries like blackberries or raspberries. Pair with a cup of strong, black coffee or a traditional cedar tea to balance the sweetness. For a 'Navajo Taco' dessert twist, top with a dollop of whipped cream or thick Greek yogurt. Add a sprinkle of toasted pine nuts on top of the honey for an authentic Southwestern crunch. Serve alongside a small bowl of extra honey and sea salt flakes for dipping.