Navajo Fry Bread and Sopaipillas

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Fried discs of bread dough are one of the Navajos’ culinary gifts to us. Though these are not spicy themselves, they are eaten throughout New Mexico accompanying chilli stews, or smeared with chilli paste as a snack. When the same bread is cut into triangles or squares before frying it is called Sopaipillas and served, dipped into honey, as a heat-quencher.