Indian Fry Bread is a traditional American Indian flat bread that are pillows of perfection. Making them in the air fryer makes them healthier and less greasy.
If you want more air fryer bread recipes, try my garlic cheesy bread recipe and my Everything Bagel in the Air Fryer.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
This Indian Fry Bread is a take on the type of Fry bread that was made on the reservation by the Navajo nation. However, by making this bread in the air fryer you can make it a little healthier with much less oil. Then you can make them sweet by adding maple syrup, powder sugar or your favorite berries or make a savory taco.
MORE BREAD RECIPES YOU MIGHT LIKE
Air Fryer Garlic Bread | Homemade Garlic Bread from Scratch | Christmas Tree Pull-Apart Bread
What We Love About This Recipe
This Indian Fry bread is great for Indian Navajo Tacos or for a great side to your favorite chili. They are crispy and bubbly and so very delicious. No need to have a skillet full of hot oil or lard to make this fry bread. This bread was needed for the Indians to do the “long walk” find out it’s history.
- Quick Side: Make and use for tacos, or as a side for chili or your favorite main dishes.
- Easy Ingredients: All pantry staples.
- Family Friendly: They are just so fun to eat.
- Adaptable: Can make these fry breads sweet or savory.
- Makes Great Leftovers: Can use in place of your regular bread anywhere.
Ingredient Notes
- Flour: Use simple all purpose flour.
- Salt: 1 teaspoon or to taste.
- Baking Powder: Make sure it is fresh.
Variations and Substitutions
- Water- Replace the water with butter milk.
How to Make Navajo Fry Bread Recipe
These are the basic steps for making Native American Fry Bread Recipe. Please refer to the recipe card below for more detailed instructions and nutritional facts. Check Pinterest, Instagram and Facebook for more recipes.
STEP 1: DOUGH
First, in a mixing bowl, combine all the dry ingredients. Second, using a bread hook on your mixer, stir in the water and oil and next, knead on med slow for 5-10 minutes.
STEP 2: REST
Next, place dough ball in an oiled bowl, cover with a damp cloth and let dough rest for 2 hours. Then cut the dough and form in golf ball size balls. Using your hands or a rolling pin compress the dough balls to form a small flat bread 1/4” thick.
STEP 3: FRY
Finally, place in air fryer basket and spray with oil. Cook on 330 for 7 minutes, flip, spray again with oil and continue 3 more minutes until golden brown. Allow to drain off any excess oil on paper towels.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Truly this Indian Fry Bread is best fresh. However, you can make your dough in advance. Simply place in an airtight container and place in the fridge.
HOW TO STORE THIS RECIPE
The bread will stay good for a day or two in an airtight container at room temperature.
HOW TO FREEZE THIS RECIPE
You can also wrap each one individually in plastic wrap and put it in the freezer in an airtight container for up to three months.
HOW TO REHEAT THIS RECIPE
Reheat the native American fry bread recipe in the microwave or air fryer, before serving.
Frequently Asked Questions
Vegetable oil, canola oil or avocado oil all work well.
Yes, that would be a great switch.
Of course, make the amount that you need to feed your family, simply adjust the recipe card below.
Traditional taco fillings such as ground beef with taco seasoning, shredded beef, chicken or pork, beans, chopped lettuce, tomatoes, black olives, cheese, and sour cream.
Expert Tips for Making This Recipe
- Add Sweet: Top with cinnamon, powdered sugar or Easy Cinnamon Honey Butter.
- Variation tip: Feel free to top with ice cream and make a sundae.
- Alternate cooking method tip: These can be fried in oil in a frying pan if you do not have an air fryer.
- Mix: Do not overmix your dough or it will be tough. Make sure that the dough is thick. It is not a thin wrap.
What to Serve with Air Fryer Indian Fry Bread
Did you try this recipe?
⭐ Click below to leave a review and rating! ⭐
Air Fryer Indian Fry Bread
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¾ cup warm water
Instructions
- In a mixing bowl, combine all the dry ingredients.
- Using a bread hook, mix in the water. Knead on med slow for 5-10 minutes until the dough forms a ball and no longer sticks to the bowl.
- Place dough ball in an oiled bowl, cover with a damp cloth and let dough rest for 2 hours
- Cut the dough and form in golf ball size balls.
- Using your hands, compress the dough balls to form a small flat bread 1/4” thick.
- Place in air fryer basket and spray with oil. Cook on 330 for 7 minutes, flip and cook for 3 more minutes.
Christina’s Notes
-
- Add Sweet: Top with cinnamon, powdered sugar or Easy Cinnamon Honey Butter.
- Variation tip: Feel free to top with ice cream and make a sundae.
- Alternate cooking method tip: These can be fried in oil in a frying pan if you do not have an air fryer.
- Mix: Do not overmix your dough or it will be tough. Make sure that the dough is thick. It is not a thin wrap.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Recipes You Might Have Missed
- Frozen Lemonade Pie
- Buffalo Ranch Chicken Dip
- 36 Instant Pot Chicken Recipes
- Tips for Buying Bulk Beef
I’ve been making fry bread for decades, but because I’m getting away from using oil this just became my go to recipe. Even my fussy wife liked it. Next I’m going to make it with whole wheat flour and maybe dabble with some other whole grains.
I finally got around to using whole wheat flour for these and they turned out great. I liked Ken’s comment about calling them beaver tails so I shaped them as such.
maybe people are confused like I am. under Ingredient Notes you list 3 cups p flour then when you go to the actual recipe it says 2 cups of flour. I would love to make these but I don’t want them to be dry. Thanks for any help!
Thank you for your input the post has been corrected to reflect the correct amount. Please always use the recipe card.
To make this Navajo style fry bread I definetely need to know how much soda powder to put in. Your recipe says “make sure it is fresh”
Please send me amount to put in
It is in the actual recipe card below the blog. That is the full recipe along with all of the instructions.
it did not brown the bread
As a Metis was raised eating this recipe exact as listed and called skone, bannok or beaver tails, cooked in oil.. cant wait to airfry it.
I followed all directions and ended up with pale, hard discs. Great concept but, just doesn’t work.
It’s unnecessary to let this dough rest for 2 hours. It’s not a yeast dough. You’re not waiting for it to rise. Ten minutes is sufficient to rest before shaping and frying. Save your time.
I also want to know how much oil – the recipe says to “add oil” but the ingredient list never calls for oil and again, recipe calls for “spraying with oil”. Any specific kind of oil and how much? I used to make Navajo fry bread and it always came out really good but it’s been a long time. Looking for a new recipe.
There is no oil in the bread. The bowl should be oiled and a little spray is used in the air fryer.
Followed instructions to the letter and looks nothing like Fry bread
It honestly depends on the size of the shrimp. Three minutes should be good, however the best way to judge is visually. Once it is a pinkish color and no longer translucent it is done!
Aha! Shrimp! That was the ingredient I forgot.
These turned out pale, hard, and flat. Not puffy and crisp as they appear on the photos. They were tough and hard to chew! I followed the recipe exactly. I’m not sure what went wrong.
They did not turn out at all, dough was too dry….did not rise….will not make this again
IF it did not rise I would check the date on your baking powder.
After dry ingredients are combined, recipe says to add water and OIL. Ingredient list does not say how much oil to add.
Sorry, the oil is just for the bowl to keep the dough moist and keep it from sticking.
What a great recipe! I can’t wait to try making fry bread in my air fryer!