New Mexican Fry Bread

Fry bread is a staple across the Southwest, and this New Mexican version keeps it stripped to the essentials. Five ingredients: flour, baking powder, salt, shortening, and warm water. That’s it. The shortening gets cut into the dry ingredients like you’re making pie crust, which creates those flaky layers that puff up when they hit the hot oil.

Kneading until smooth and satiny is the goal. You’ll feel the dough shift from shaggy and rough to elastic and soft. The 15-minute rest after kneading relaxes the gluten, making the dough easier to roll thin without springing back on you.

Rolling each ball into a 3-inch circle and then pinching and pulling the edges as you drop it into the fryer is the traditional technique. That stretching thins the center so it puffs into a pillow while the thicker edges stay chewy. One minute per side in hot oil is all you need for a golden, blistered surface.

Kitchen Tips

• Keep the dough balls covered while you work. Exposed dough forms a dry skin that cracks instead of stretching.
• Fry only 1-2 at a time. Crowding drops the oil temperature and makes the bread greasy and dense.
• The dough should be slightly tacky but not sticky. If it clings to your hands, dust with a little flour. If it’s crumbly, add water a teaspoon at a time.
• Drain on paper towels standing upright, not flat. This lets oil drip off both sides.

Variations

• Top with seasoned ground beef, beans, lettuce, cheese, and salsa for Navajo tacos.
• Drizzle with honey butter or dust with cinnamon sugar for a sweet version.
• Use an oat flour blend as the recipe suggests for a slightly nuttier, heartier bread.