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Navajo Fry Bread


  • 2 cups all-purpose flour
  • One-half cup instant nonfat dry milk
  • 2 teaspoons baking powder
  • One-half teaspoon salt
  • Three-fourths cup water
  • Vegetable shortening


  • In a bowl, combine the flour, dry milk, baking powder, and salt. Stir in only enough water to make a dough. On a lightly floured surface, knead the dough until soft and elastic, about 10 minutes. Form the dough into small balls about two and one-half inches in diameter. Roll out each ball into a disc about one-fourth inch thick. In a large heavy skillet over medium high heat, heat about one-half inch of vegetable shortening until a sprinkle of flour bubbles in it. Carefully place a disc of dough into the oil and fry until golden brown on underside, about 5 minutes, then carefully turn and fry the bread and brown it on second side. Drain on paper towels and serve plain or dusted with powdered sugar.