Jodi Lea Stewart

Loving and Writing About the Southwest and the South

Lolita Tsosie’s Navajo Frybread

fry breadFrybread Recipes are not difficult. Give it a try!

Amounts depend on how much bread you want to make – usually 5 cups of flour for a batch.

To each cup of Blue Bird flour, add:

  • 1 tsp. baking powder
  • ½ tsp. salt
  • Warm water to make a stiff dough, or
  • ¼ cup powdered milk and warm water to make a stiff dough
  • Hot grease: shortening or lard

Mix flour, baking powder and salt. Always put a little more baking powder than salt so it can rise better in the hot grease.

Add warm water a little at a time so the dough will come out all nice and round. If you add too much water, it gets sticky.

Blue Bird Flour . . . the preferred frybread flour for Navajos and other smart folks.
Blue Bird Flour . . . the preferred frybread flour for Navajos and other smart folks.

When you’re finished making the dough, let it sit for 30 60 minutes.

Heat your skillet with lard or shortening. It has to be plenty melted, and fill the skillet halfway.

Make little round balls about the size of a pool (billiards) ball. Flatten out a dough ball to about ¼” – not too thin, or the heated grease will make it too crisp. You’ll know when the grease is hot enough because the dough browns on one side. Turn it and brown the other side.

Repeat until you have made the amount you wanted.

Drain on paper towels or newspaper.

Enjoy eating “history!”

P. S.  Lolita said she learned her recipes from her grandparents.





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