If you’re a fan of traditional Navajo fry bread, you’re going to love this healthier version made in the air fryer.
You may know by now that I am ecstatic to have discovered air frying earlier this year thanks to my new Gourmia Air Fryer
I love fried foods (who doesn’t?) but I cannot stand the lingering stench and the messy clean up from deep frying (not to mention the gross feeling from ingesting so much oil), so I almost never fry anything at home. It’s been a sad existence without donuts and fried chicken for the last few years until Gourmia brought me back to life.
Since acquiring this marvel of modern machinery, I’ve been testing out anything I can think of to see if it will fry up with air the same as it would with regular oil, and for the most part, everything tastes miraculously close to traditional deep frying.
Recently I decided to try air frying some traditional Navajo fry bread to see if I could replicate the crispy, puffy goodness in the air fryer.
If you’re not familiar with Indian fry bread you are missing out. My grandma used to make this for us using frozen dinner roll dough. It’s usually prepared sweet, with powdered sugar or cinnamon (think elephant ears at the carnival), but it can also be prepared in a savory fashion, or eaten on the side to soak up extra sauce and juice from curries or soups.
You can totally use frozen dough, but I made my own using this simple recipe. It turned out perfect fluffy on the inside with just the perfect amount of bite on the outside.
I’m declaring this another win for the Air Fryer!
Head over to Idahopotato.com to check out the full recipe with air frying instructions.
More easy homemade bread recipes
Olive Oil and Herb Crock Pot Bread
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Anonymous says
What do you do with one and a half cups of oil
betsy says
That’s for if you want to fry it the traditional way. My mistake!
stdavid says
Thanks for these mouth watering stuffs, I liked them.
David Air Fryer says
This recipe is simple and easy to make, even I tries this recipe but they are crispy and crunchy.
And thanks for sharing the recipe.
Betsy…….