Fry bread is a beloved Native American dish known for its crispy exterior and soft, pillowy interior. It’s a simple fried dough that works perfectly as a snack or base for savory toppings. This recipe is scaled for two people, making it easy to enjoy fresh, homemade fry bread without leftovers.
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup warm water (about 110°F / 43°C)
- 1 tablespoon vegetable oil (plus extra for frying)
- Optional: 1 teaspoon sugar (for a slightly sweet dough)
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and optional sugar until evenly combined.
- Add the warm water and 1 tablespoon of vegetable oil to the dry ingredients. Stir with a spoon or your hand until a sticky dough forms.
- Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth but still slightly tacky. Avoid over-kneading to keep the bread tender.
- Divide the dough into two equal portions. Shape each into a ball, then flatten each ball with your hands or a rolling pin into a roughly 5–6 inch circle about 1/4 inch thick. Make a small hole in the center of each to help the bread cook evenly.
- Pour vegetable oil into a heavy skillet or deep frying pan until the oil is about 1/2 inch deep. Heat over medium heat until the oil reaches 350°F (175°C). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface quickly.
- Carefully place one piece of dough into the hot oil. Fry for about 1.5 to 2 minutes on the first side, until golden brown and puffed up. Flip and fry the other side for another 1.5 minutes. Adjust heat as needed to avoid burning.
- Remove the fry bread with a slotted spoon and drain on paper towels. Repeat with the second piece of dough.
- Serve warm with your choice of toppings or as a side.
Tips
- Oil choice: Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil for frying to avoid off-flavors and burning.
- Dough consistency: The dough should be soft but not sticky enough to stick to your hands excessively. Add a little more flour if too sticky, or a splash more water if too dry.
- Temperature control: Maintaining the oil at about 350°F is key. Too hot and the bread burns outside while raw inside; too cool and it absorbs excess oil, becoming greasy.
- Storage: Fry bread is best eaten fresh but can be stored in an airtight container at room temperature for up to 24 hours.
Serving Suggestions
Fry bread is incredibly versatile. For a traditional approach, sprinkle with powdered sugar or cinnamon sugar for a sweet treat. For savory options, top with refried beans, shredded cheese, lettuce, tomatoes, and salsa to make “Navajo tacos.” It also pairs well with chili, soups, or as a side to grilled meats. Use it as a base for breakfast by adding eggs and bacon or as a dipping bread for stews or curries.
Variations
You can experiment with different flours such as whole wheat or a gluten-free blend, though texture will vary. Adding herbs like chopped chives or garlic powder to the dough creates a flavorful twist. For a richer dough, substitute part of the water with milk or add a tablespoon of melted butter. Some recipes include baking soda or yeast for a different rise and texture, but this simple baking powder version is quickest and most authentic for fry bread.
Storage and Reheating
Store any leftover fry bread in an airtight container at room temperature for up to 24 hours. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a preheated oven at 350°F (175°C) for 5–7 minutes or until heated through and crisp again. Avoid microwaving if possible as it makes the bread chewy and soggy. Reheat in a skillet over medium-low heat for a few minutes per side to restore crispness.
Frequently Asked Questions
1. Can I make fry bread without baking powder?
While baking powder is traditional in this quick recipe to help the bread puff up and become tender, you can omit it, but the texture will be denser and less fluffy. Some recipes use yeast instead, but that requires longer rising time.
2. What’s the best oil for frying fry bread?
Choose oils with a high smoke point and neutral flavor such as vegetable, canola, peanut, or sunflower oil. Avoid olive oil or butter for frying as they burn at lower temperatures and can impart unwanted flavors.
3. How do I know when the oil is hot enough?
Oil should be around 350°F (175°C). You can use a kitchen thermometer or test by dropping a small piece of dough into the oil—it should sizzle immediately and rise to the surface without browning too fast.
4. Can I prepare the dough ahead of time?
The dough is best fried immediately after shaping for optimal texture. You can prepare the dough an hour ahead and keep it covered at room temperature, but avoid refrigerating as it will stiffen and may need to come back to room temperature before frying.
5. Why is my fry bread greasy?
If the oil temperature is too low, the bread absorbs more oil, making it greasy. Ensure the oil is hot enough (350°F) before frying, and maintain that temperature. Also, don’t overcrowd the pan, which lowers oil temperature.
6. Can I use self-rising flour?
Yes, self-rising flour already contains baking powder and salt, so you can skip adding those ingredients and adjust the recipe accordingly. This can simplify the process but taste and texture might vary slightly.
With this simple and authentic fry bread recipe, you can enjoy a classic Native American treat made fresh at home. Its crispy outside and soft inside make it a perfect snack or meal base for two people, with plenty of room to customize to your taste.
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