Directions

1. In a medium bowl, add the flour, baking powder, and salt, and mix together with your hands.

2. Slowly pour half of the warm water into the bowl and mix it together by hand. Slowly add the other half of the warm water into the bowl and start to form the mixture into a dough ball. If there are still dry ingredients at the bottom of the bowl, then add a little bit more water until all the ingredients are well mixed. If the dough is sticking to your hands, add 1 tablespoon of flour to the mixture until the dough is no longer so sticky. You will know that the dough is at the right consistency when the dough is tacky but can still be easily pulled away with your hands.

3. Knead the dough for 3 minutes, until the dough no longer sticks to the side of the bowl. Cover the dough and let rest for 10 minutes.

4. Divide the dough into 6 equal‑size round balls. Place the dough balls back into the bowl and cover.

5. In a medium skillet or cast‑iron pan, add enough oil until it reaches halfway up the pan (about 2 inches or 5 cm of oil). Turn the heat to medium‑high and let the oil heat to about 350°F (180°C). (Test the oil by taking a small piece of the dough and putting it in the oil; if the dough turns golden brown within a few seconds, the oil is ready to use.)

6. Take 1 dough ball and, either using your hands or a rolling pin, stretch the dough into a 4‑inch (10.2 cm) circle that is 1/8- to 1/4-inch (3 to 6 mm) thick. With a fork or your finger, poke a small hole in the dough circle and, using your hands, carefully place the dough in the hot oil.

7. Let the dough cook for 10 to 20 seconds on each side, until it turns golden brown. Transfer the frybread to a paper‑towel–lined plate to remove extra oil. Repeat with the remaining dough balls.

8. Serve warm with soup or as a snack.

Makes 6 servings

Excerpt © 2026 from The Blue Corn Kitchen by Alana Yazzie and Natalie Schnitter. Reproduced by permission of the publisher, becker&mayer! kids, an imprint of The Quarto Group, New York, NY.