Air Fryer Navajo Fry Bread
Description
This easy air fryer Navajo fry bread is crispy on the outside, pillowy in the middle, and ready in under 30 minutes — no deep fryer required. Use it as the base for classic Navajo tacos or top it with honey and powdered sugar for an irresistible sweet treat.
Ingredients
For the Fry Bread (From-Scratch)
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon granulated sugar, optional, helps browning
- ¾ cup warm milk, or warm water
- 1 tablespoon neutral oil, vegetable, canola, or avocado, plus more for brushing
- Olive oil spray, for the air fryer basket
Biscuit-Dough Shortcut (Variation)
- 1 can, 16 oz refrigerated buttermilk biscuits
- Olive oil spray
Optional Toppings
- Savory: garlic salt and chili powder, or build into Navajo tacos with seasoned ground beef, beans, lettuce, tomato, cheese, sour cream
- Sweet: melted butter, powdered sugar, honey, or cinnamon sugar
Instructions
From-Scratch Method
- Whisk together the flour, baking powder, salt, and sugar in a large bowl.
- Add the warm milk and 1 tablespoon of oil. Stir with a fork until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for 1 to 2 minutes, just until smooth. Do not overwork.
- Cover the dough with a clean towel and let it rest for 10 minutes. Meanwhile, preheat the air fryer to 360°F (182°C).
- Divide the dough into 8 equal pieces. Roll each into a ball, then flatten and stretch into a ¼-inch-thick disk about 5 to 6 inches across. Cut a small ½-inch slit in the center of each.
- Lightly brush or spray both sides of each disk with oil.
- Place 1 to 2 disks in the air fryer basket (do not overlap). Cook at 360°F for 5 minutes, flip, then cook another 3 to 4 minutes until golden, puffed, and crisp.
- Repeat with the remaining dough. Serve warm with your choice of savory or sweet toppings.
Biscuit-Dough Shortcut
- Open a can of buttermilk biscuits and lay them on a lightly floured surface. Roll each into a thin 5- to 6-inch disk.
- Preheat the air fryer to 350°F (177°C). Spray the basket with olive oil.
- Place 2 disks in the basket at a time. Cook for 5 minutes, flipping halfway, until golden and puffed.
- While still warm, finish with savory or sweet toppings.
Equipment
- 5-quart or larger air fryer
- Rolling Pin
- Olive Oil Sprayer
- Mixing Bowl
- Whisk or fork
Notes
- Make ahead: The dough can be refrigerated, covered, for up to 24 hours. Let it sit at room temperature for 15 minutes before shaping.
- Storage: Store cooled fry bread in an airtight container at room temperature for up to 2 days, or refrigerated for 3 days. Freeze up to 3 months wrapped tightly.
- Reheating: Air fry at 350°F for 2 to 3 minutes to crisp them back up — far better than the microwave.
- Best baking powder: Use baking powder less than 6 months opened for the fullest puff.
- Slit tip: A small slit in the center keeps the middle from ballooning and gives you an even, plate-shaped fry bread.
Nutrition
Serving: 1ServingCalories: 146kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 459mgPotassium: 68mgFiber: 1gSugar: 2gVitamin A: 37IUCalcium: 121mgIron: 2mg