The James Museum - NAVAJO CULTURE - Frybread Recipe Demo

Boil 2 cups of water in a pan.

Add 1 cup of cornmeal to the boiling water and whip slowly to dissolve.

Once it reaches a rolling boil, pour in 1/2 cup of cold water to stop the boiling.

Stir constantly until the mixture thickens, about 3 to 5 minutes.

Remove the pan from the burner and let the cornmeal mixture cool.

Add 2 packages of instant yeast and 1 cup of raw sugar to the cooled cornmeal mixture and whisk to combine.

Sift in 3.5 cups of flour and mix until the dough comes together, adding a little water if necessary.

Cover the dough and let it rise in a cool, dry place for 3 hours.

Heat coconut oil in a pan for frying.

Oil two spoons and scoop a golf ball-sized amount of dough with one spoon, using the other to drop it into the hot oil.

Fry the dough until it rises and reaches your desired color, from light to deep brown.

Remove the frybread from the oil and place it on a tray.

Serve warm with a sprinkle of sugar and cinnamon, or with syrup if desired.

Equipment Needed

Spice Level: