Fry bread is a beloved Native American treat known for its crispy exterior and soft, pillowy interior. This simple yet versatile fried dough has a rich history and works wonderfully as a base for sweet or savory toppings. Mastering this recipe gives you a delicious homemade fry bread that’s perfect for gatherings or a comforting snack.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup warm water (about 110°F/43°C)
- 2 tablespoons vegetable oil, plus more for frying
- Optional: 1 tablespoon sugar (for slightly sweet dough)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using) until evenly combined.
- Add the warm water and 2 tablespoons of vegetable oil to the dry ingredients. Stir with a wooden spoon or your hand until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead gently for about 3-4 minutes until smooth and elastic. Avoid overworking the dough to keep the bread tender.
- Shape the dough into a ball, cover it with a clean kitchen towel or plastic wrap, and let it rest for 30 minutes at room temperature. This resting period helps relax the gluten.
- After resting, divide the dough into 6 equal portions. Roll each portion into a ball, then flatten into a disk about 1/4 inch thick. Use your hands or a rolling pin, keeping the shape roughly round but don’t worry about perfection.
- Heat about 2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
- Carefully slide one piece of dough into the hot oil. Fry for about 1-2 minutes on each side or until golden brown and puffed. Use tongs or a slotted spoon to flip and remove.
- Drain fry bread on a plate lined with paper towels to absorb excess oil. Repeat with remaining dough pieces, adjusting oil temperature as needed.
- Serve warm with your choice of toppings or fillings.
Tips
- Substitutions: You can substitute half of the all-purpose flour with whole wheat for a nuttier flavor, but keep the texture in mind as it may be denser.
- Oil choice: Use neutral oils with high smoke points like vegetable, canola, or peanut oil for frying to avoid off-flavors and ensure crispiness.
- Don’t overcrowd the pan: Fry bread needs room to puff and cook evenly. Fry in batches to maintain oil temperature and avoid sogginess.
- Storage: Fry bread is best eaten fresh but can be stored in an airtight container at room temperature for up to 24 hours. Reheat before serving.
Serving Suggestions
Fry bread is incredibly versatile. For a classic savory dish, top it with seasoned ground beef, shredded lettuce, diced tomatoes, cheese, and a drizzle of sour cream to make Navajo tacos. Alternatively, spread warm fry bread with honey, powdered sugar, or jam for a sweet treat. It also pairs well with chili, beans, or as a side to soups and stews.
Variations
Experiment with different dough enrichments or toppings to personalize your fry bread. Try adding a teaspoon of garlic powder or chopped fresh herbs like cilantro or parsley into the dough for a savory twist. For a sweeter dough, increase the sugar to 2 tablespoons and serve with cinnamon sugar sprinkled on top. Some recipes incorporate baking soda with buttermilk instead of baking powder and water, which gives a tangier flavor and slightly different texture.
Storage and Reheating
Fry bread is best enjoyed fresh but can be stored at room temperature in an airtight container for up to 24 hours without losing too much texture. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm fry bread in a 350°F (175°C) oven for 5-7 minutes or toast briefly in a skillet over medium heat until crisp and heated through. Avoid microwaving as it will make the bread chewy or soggy.
Frequently Asked Questions
Why does my fry bread turn out greasy?
Greasy fry bread usually results from oil that is not hot enough. If the oil temperature is below 350°F (175°C), the dough absorbs more oil instead of frying quickly. Use a thermometer to maintain proper heat and avoid overcrowding the pan, which can lower the oil temperature.
Can I make fry bread without baking powder?
Baking powder is a key leavening agent that helps fry bread puff up and become light. Without it, the bread will be denser and less airy. If you don’t have baking powder, you can substitute with a mix of baking soda and an acid like buttermilk, but the recipe and liquid amounts will need adjustment.
How thick should I roll out the dough?
Roll or pat the dough to about 1/4 inch thick. Thicker dough can lead to undercooked centers, while very thin dough may become too crispy or break easily. The right thickness ensures a soft inside and crispy outside.
Is fry bread the same as Indian tacos?
Fry bread itself is just the fried dough base. Indian tacos are a dish that uses fry bread as a base and adds toppings such as beans, meat, cheese, lettuce, and salsa. So, fry bread is the foundation, while Indian tacos are a popular way to serve it.
Can I prepare the dough ahead of time?
Yes, you can prepare the dough a few hours ahead and keep it covered at room temperature. For longer storage, wrap tightly and refrigerate for up to 24 hours. Let the dough come back to room temperature before frying for best results.
What’s the best oil for frying fry bread?
Use oils with high smoke points and neutral flavors such as vegetable oil, canola oil, or peanut oil. These oils fry the bread evenly without imparting strong flavors. Avoid olive oil or butter for frying as they burn more easily.
With this recipe and guidance, you’ll be able to create authentic, delicious fry bread that’s crispy on the outside and soft inside. Whether topped sweet or savory, it’s a comforting treat that’s sure to impress.
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