18 Authentic Navajo Recipes Traditional

Craving hearty, soul-warming dishes steeped in rich tradition? Look no further! These 18 Authentic Navajo Recipes bring the vibrant flavors of Diné cuisine to your kitchen—from fluffy fry bread to savory stews. Whether you’re exploring Indigenous cooking or simply seeking wholesome comfort food, these time-honored dishes are sure to delight. Ready to cook with history? Let’s dive in!

Navajo Fry Bread

This golden, pillowy fry bread is a Native American staple—crispy on the outside, soft inside, and perfect for savory or sweet toppings.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tbsp powdered milk (optional, for richness)
• 3/4 cup warm water
• 1 tbsp vegetable oil (plus more for frying)

Instructions:

1. In a bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1 tbsp powdered milk (if using).
2. Make a well in the center, then pour in 3/4 cup warm water and 1 tbsp vegetable oil. Stir until a shaggy dough forms.
3. Knead on a floured surface for 2–3 minutes until smooth. Cover with a towel and rest 10 minutes.
4. Divide dough into 4 equal balls. Roll each into a 6-inch circle (keep edges slightly thicker).
5. Heat 1 inch of vegetable oil in a skillet over medium-high (375°F). Fry one dough round at a time for 1–2 minutes per side until puffed and golden. Drain on paper towels.

The magic? That airy pocket inside—ideal for stuffing with honey, beans, or taco fixings.

Tip: For extra fluffiness, let the dough rest 30 minutes before frying.

Blue Corn Mush

This earthy, comforting dish—a Navajo-inspired staple—brings a pop of color and nutty flavor to your breakfast or side dish rotation.

Ingredients:

• 1 cup blue cornmeal
• 4 cups water
• 1/2 tsp salt
• 1 tbsp honey or maple syrup
• 1 tbsp butter
• Optional toppings: chopped nuts, dried berries, extra drizzle of honey

Instructions:

1. In a medium saucepan, bring water to a boil over high heat. Whisk in blue cornmeal and 1/2 tsp salt until no lumps remain.
2. Reduce heat to low and simmer, stirring frequently with a wooden spoon, for 15–20 minutes until thick like oatmeal (it will sputter—use a splatter guard if needed).
3. Remove from heat and stir in 1 tbsp honey and 1 tbsp butter until melted and smooth.
4. Serve warm in bowls, topped with nuts or berries if desired.

The deep indigo hue and toasty corn flavor make this mush feel special, while the texture stays creamy-cozy—like grits’ bolder cousin.

Tip: Leftovers firm up when chilled; slice and pan-fry for a crispy twist!

Navajo Stew

This hearty Navajo Stew is a cozy, veggie-packed dish with a smoky-sweet twist—perfect for warming up on chilly nights.

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed (about 3 cups)
• 1 red bell pepper, diced
• 1 (15-oz) can black beans, drained and rinsed
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 cup frozen corn
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable broth
• 1/4 cup chopped fresh cilantro (for garnish)

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
2. Add sweet potato and red bell pepper, stirring to coat. Cook for 5 minutes, stirring occasionally.
3. Stir in 2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 2 cups vegetable broth, scraping the bottom of the pot to deglaze.
4. Add black beans, diced tomatoes, and frozen corn. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until the sweet potato is tender.
5. Remove from heat and garnish with chopped cilantro before serving.

The smoky paprika and sweet potatoes create a rich, comforting balance, while the corn and beans add just the right bite. Serve with warm tortillas or over rice for extra heartiness.

Tip: For extra depth, stir in 1 tbsp adobo sauce (from canned chipotles) with the spices.

Navajo Tacos

These fluffy fry bread tacos are a crowd-pleaser, piled high with savory toppings and perfect for a fun, hands-on dinner.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp vegetable oil, plus extra for frying
• 1 lb ground beef
• 1 tbsp taco seasoning
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Instructions:

1. Make the fry bread: In a bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. Stir in 3/4 cup warm water and 1 tbsp oil until a dough forms. Knead briefly, then cover and rest for 10 minutes.
2. Fry the bread: Heat 1 inch of oil in a skillet over medium-high heat. Divide dough into 4 balls, flatten into 1/4-inch-thick rounds, and fry for 2–3 minutes per side until puffed and golden. Drain on paper towels.
3. Cook the beef: Brown ground beef in a pan over medium heat, breaking it apart. Stir in 1 tbsp taco seasoning and 1/4 cup water; simmer for 5 minutes.
4. Assemble: Top each fry bread with beef, shredded lettuce, diced tomatoes, cheddar cheese, and a dollop of sour cream.

The magic here is the crispy-yet-pillowy fry bread—it soaks up flavors without getting soggy, making every bite satisfying.

Tip: For extra flavor, brush warm fry bread with melted butter and a sprinkle of garlic powder before adding toppings.

Navajo Corn Soup

This soul-warming Navajo Corn Soup is a celebration of simple ingredients coming together for a rich, slightly smoky flavor—perfect for chilly evenings or a comforting weekend meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups fresh or frozen corn kernels
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups vegetable or chicken broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (plus extra for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Add the corn, 1 can diced tomatoes, 4 cups broth, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes.
4. Use an immersion blender to partially puree the soup (leave some texture) or transfer 2 cups to a blender, then return to the pot. Stir in 1/4 cup cilantro.
5. Ladle into bowls and garnish with extra cilantro. Serve warm.

The smoky paprika and sweet corn create a cozy balance, while the quick blend-and-leave-chunky method gives this soup its signature rustic appeal.

Tip: For extra creaminess, stir in a splash of coconut milk or heavy cream at the end.

Navajo Blue Corn Pancakes

These earthy, slightly nutty blue corn pancakes are a delicious twist on the classic—perfect for a cozy weekend breakfast with a drizzle of honey or maple syrup.

Ingredients:

• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 2 tbsp melted butter (plus extra for cooking)
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together the blue cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, beat the milk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are okay). Let the batter rest for 5 minutes.
4. Heat a griddle or skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.

The blue cornmeal gives these pancakes a subtly sweet, rustic flavor and a gorgeous speckled color that’s sure to impress.

Tip: For extra fluffiness, fold in a handful of fresh blueberries right before cooking!

Navajo Mutton Stew

This hearty, aromatic stew is a celebration of slow-cooked mutton and earthy spices—perfect for warming up on chilly evenings.

Ingredients:

• 2 lbs mutton shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups water
• 2 medium potatoes, peeled and cubed
• 2 medium carrots, sliced
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin

Instructions:

1. Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add mutton and sear until browned on all sides, about 5–7 minutes.
2. Stir in diced onion and cook until translucent, about 3 minutes. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Pour in 4 cups water, then add 1 tsp salt, 1 tsp oregano, 1/2 tsp black pepper, and 1/2 tsp cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
4. Add potatoes and carrots, then simmer uncovered for another 30 minutes until vegetables are tender and broth has thickened slightly.

The magic here is in the mutton’s rich, gamey depth—enhanced by the cumin and oregano—which makes every spoonful deeply satisfying.

Tip: For extra flavor, toast whole cumin seeds before grinding them for the stew.

Navajo Squash Blossom Soup

This delicate, floral soup is a celebration of summer, with tender squash blossoms lending a subtly sweet flavor to a creamy, comforting base.

Ingredients:

• 2 tbsp butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 20 fresh squash blossoms, stems and pistils removed, roughly chopped (about 2 cups)
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground cumin
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
2. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to let flavors meld.
3. Reduce heat to low, then stir in the heavy cream, salt, black pepper, and cumin. Add the squash blossoms and simmer gently for 5 minutes—just until the blossoms soften but retain their vibrant color.
4. Ladle into bowls and garnish with cilantro.

The magic here is in the blossoms: they add a light, almost honeyed note that balances the rich cream beautifully. Tip: Handle blossoms gently—they’re delicate! Rinse them under cool water and pat dry before using.

Navajo Blue Cornbread

This earthy, slightly sweet blue cornbread is a nod to traditional Navajo cooking, with a tender crumb and gorgeous indigo hue.

Ingredients:

• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/3 cup melted butter, slightly cooled
• 1 large egg
• 1 tbsp honey

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch cast-iron skillet or square baking pan.
2. Whisk together 1 cup blue cornmeal, 1 cup all-purpose flour, 1/3 cup sugar, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
3. In another bowl, whisk 1 cup whole milk, 1/3 cup melted butter, 1 egg, and 1 tbsp honey until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay).
5. Spread batter into the prepared skillet and bake for 20-25 minutes until edges pull away and a toothpick comes out clean.

The honey adds a subtle floral note that balances the cornmeal’s nuttiness, while the cast iron gives the crust a satisfying crunch.

Tip: For extra texture, fold in 1/2 cup toasted pine nuts with the wet ingredients.

Navajo Roasted Corn

This smoky, buttery roasted corn is a celebration of simple ingredients transformed by fire—perfect for summer cookouts or cozy indoor meals.

Ingredients:

• 4 ears fresh corn, husks removed
• 3 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp coarse salt
• 1/4 tsp ground black pepper
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat grill to medium-high (about 400°F) or oven to 425°F (line a baking sheet with foil if roasting indoors).
2. Brush corn evenly with 3 tbsp melted butter, then sprinkle all over with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Grill corn for 12–15 minutes, turning every 3–4 minutes, until kernels are lightly charred. (For oven roasting: bake 20–25 minutes, turning halfway.)
4. Garnish with 1 tbsp cilantro if using. Serve hot.

The smoky-sweet contrast and crispy-edged kernels make this a standout—no fancy techniques required, just pure fire-kissed flavor.

Tip: For extra richness, roll the hot corn in crumbled cotija cheese or a squeeze of lime after roasting.

Navajo Bean Soup

This hearty, spiced-up Navajo Bean Soup is a one-pot wonder—packed with smoky flavors and tender beans that melt in your mouth.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 4 cups low-sodium vegetable broth
• 2 (15-oz) cans pinto beans, drained and rinsed
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in 2 cloves garlic, minced, and cook for 30 seconds until fragrant.
2. Add 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano, stirring for 30 seconds to toast the spices.
3. Pour in 4 cups vegetable broth, followed by the pinto beans and fire-roasted tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
4. Season with 1/2 tsp salt and 1/4 tsp black pepper. For a thicker soup, lightly mash some beans with the back of a spoon.
5. Serve hot, garnished with fresh cilantro if desired.

The smoky paprika and fire-roasted tomatoes give this soup a deep, cozy flavor that’s balanced by the creamy pinto beans.

Tip: For extra richness, stir in a spoonful of sour cream or avocado slices before serving.

Navajo Potato Stew

This hearty, comforting stew is packed with tender potatoes and earthy spices—a simple dish that warms you from the inside out.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1.5 lbs russet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the potatoes, 4 cups vegetable broth, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally, until the potatoes are fork-tender.
3. Stir in the 1 cup frozen corn and cook for 5 more minutes. Remove from heat and sprinkle with 1/4 cup cilantro before serving.

The smoky cumin and paprika give this stew a deep, rich flavor, while the potatoes thicken it naturally—no roux required!

Tip: For extra creaminess, mash a few potato pieces against the side of the pot before adding the corn.

Navajo Blue Corn Dumplings

Navajo Blue Corn Dumplings

These tender, earthy dumplings are a comforting nod to traditional Navajo cooking, with blue cornmeal lending a subtly nutty flavor and gorgeous hue.

Ingredients:

• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp honey
• 3/4 cup warm water
• 2 tbsp melted butter

Instructions:

1. In a bowl, whisk together 1 cup blue cornmeal, 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
2. Stir in 1 tbsp honey and 2 tbsp melted butter, then gradually add 3/4 cup warm water until a soft dough forms (avoid overmixing).
3. Drop tablespoon-sized portions of dough into simmering stew or broth. Cover and cook for 15 minutes until fluffy and firm to the touch.

The dumplings soak up savory broth while keeping their distinct cornmeal texture—perfect for spooning over hearty soups. Tip: For extra richness, brush the cooked dumplings with a little extra melted butter before serving.

Navajo Churro Lamb Chops

These tender, herb-rubbed lamb chops are a showstopper—simple enough for a weeknight but elegant enough for a special occasion.

Ingredients:

• 8 Navajo Churro lamb chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1/2 lemon, juiced

Instructions:

1. Pat the lamb chops dry with paper towels. In a small bowl, mix 1 tbsp olive oil, 1 tbsp rosemary, 3 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture evenly over the chops.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Sear the chops for 3–4 minutes per side for medium-rare (145°F internal temperature), or until desired doneness.
3. Reduce heat to low, add 2 tbsp butter and 1/2 lemon’s juice to the skillet. Spoon the melted butter over the chops for 1 minute, then remove from heat.
4. Let the chops rest for 5 minutes before serving. The rosemary-garlic butter forms a glossy, fragrant crust that clings to every bite.

Tip: For extra depth, scrape up the browned bits in the skillet when making the butter sauce—they’re packed with flavor!

Navajo Wild Rice Pilaf

This earthy, nutty pilaf is a beautiful side dish with a subtle sweetness from dried cranberries and a satisfying crunch from toasted pecans.

Ingredients:

• 1 cup wild rice, rinsed
• 3 cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped and toasted
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a medium saucepan, combine wild rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic, salt, and black pepper; cook for 1 minute until fragrant.
3. Fluff cooked rice with a fork and transfer to a large bowl. Gently fold in onion mixture, dried cranberries, pecans, and parsley.
4. Let sit for 5 minutes before serving to allow flavors to meld.

The contrast of chewy wild rice, sweet-tart cranberries, and buttery pecans makes this pilaf a standout side for roasted meats or holiday gatherings.

Tip: For extra depth, toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.

Navajo Pumpkin Pie

This rich, spiced pumpkin pie gets a Southwestern twist with a touch of blue cornmeal in the crust—subtly nutty and perfectly crumbly.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup blue cornmeal
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 1 (15 oz) can pure pumpkin puree
• 3/4 cup packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2 large eggs
• 1 cup evaporated milk

Instructions

1. Make the crust: In a food processor, pulse 1 1/4 cups all-purpose flour, 1/4 cup blue cornmeal, 1 tbsp granulated sugar, and 1/2 tsp salt. Add 1/2 cup cold butter; pulse until pea-sized crumbs form. Drizzle in 3 tbsp ice water, pulsing until dough clumps. Add 1 more tbsp water if needed. Press into a 9-inch pie dish; chill 30 minutes.
2. Prep filling: Whisk pumpkin puree, 3/4 cup brown sugar, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/4 tsp salt. Beat in 2 eggs, then stir in 1 cup evaporated milk until smooth.
3. Bake: Pour filling into chilled crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 35–40 minutes until center jiggles slightly. Cool completely.

The blue cornmeal crust adds just enough earthy depth to balance the sweet, velvety pumpkin—no whipped cream needed (though we won’t stop you).

Tip: For extra flavor, toast the blue cornmeal in a dry skillet over medium heat for 2 minutes before using.

Navajo Blue Corn Cookies

These earthy, subtly sweet cookies celebrate the nutty flavor of blue cornmeal with a tender, crumbly texture that’s downright addictive.

Ingredients:

• 1 cup blue cornmeal
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together blue cornmeal, flour, baking soda, and salt.
3. In another bowl, beat butter, brown sugar, and honey until fluffy. Add egg and vanilla extract, mixing until smooth.
4. Gradually stir dry ingredients into wet ingredients until just combined.
5. Scoop 1-tbsp portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly with your palm.
6. Bake for 10–12 minutes until edges are firm but centers are still soft. Cool on the sheet for 5 minutes before transferring to a rack.

The blue cornmeal gives these cookies a rustic, slightly gritty texture and a toasty flavor that pairs perfectly with coffee or hot chocolate.

Tip: For extra depth, toast the blue cornmeal in a dry skillet over medium heat for 2–3 minutes before mixing—just let it cool first!

Navajo Sunflower Seed Bread

This hearty Navajo Sunflower Seed Bread is a nutty, slightly sweet loaf with a rustic crumb—perfect for slathering with honey butter or enjoying alongside stews.

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup raw sunflower seeds
• 1/4 cup honey
• 1 tbsp baking powder
• 1 tsp salt
• 1 1/4 cups whole milk
• 1 large egg
• 2 tbsp melted butter, plus extra for greasing

1. Preheat oven to 375°F. Grease a 9×5-inch loaf pan with butter.
2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sunflower seeds, baking powder, and salt.
3. In another bowl, beat the egg, then stir in the milk, honey, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix just until combined (don’t overmix—a few lumps are fine!).
5. Transfer the batter to the prepared pan and bake for 45–50 minutes, until golden and a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.

The sunflower seeds add a delightful crunch, while the honey gives just a whisper of sweetness—making this bread versatile enough for both breakfast and dinner. Tip: Toast the sunflower seeds lightly before mixing for an even deeper nutty flavor!

Conclusion

These 18 authentic Navajo recipes offer a delicious way to connect with tradition and savor bold, comforting flavors. Whether you’re new to Navajo cuisine or a longtime fan, we hope you’ll try these dishes and share your favorites in the comments! Don’t forget to pin this roundup to your Pinterest board so others can enjoy these timeless recipes too. Happy cooking!