Description
Classic Fry Bread is a traditional Native American bread that’s crispy on the outside and soft on the inside. Made from simple pantry staples and fried to golden perfection, it’s a versatile flatbread enjoyed sweet or savory. This easy recipe yields tender and fluffy fry breads perfect for serving with honey, powdered sugar, or savory taco toppings.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
For Frying
- Vegetable oil, for frying (about 1 inch deep)
Instructions
- Mix the dough: In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the warm water while mixing with your hand or a spoon until a soft dough forms. Adjust with a little more flour if too sticky or more water if too dry.
- Knead gently: Turn the dough out onto a floured surface and knead gently for 3-4 minutes until smooth, being careful not to overwork it to maintain tenderness.
- Rest the dough: Cover the dough with a clean towel and let it rest for 30 minutes to develop softness and elasticity.
- Divide and shape: Divide the rested dough into 4 equal pieces. Shape each piece into a ball, then flatten each ball into a disk about 1/4 inch thick using your hands or a rolling pin.
- Heat the oil: Pour vegetable oil into a deep skillet to about 1-inch depth and heat over medium-high. Test readiness by dropping a small piece of dough; it should sizzle immediately.
- Fry the bread: Carefully place one dough disk into the hot oil. Fry each side for 1-2 minutes until golden brown and puffed, turning gently with tongs.
- Drain and serve: Remove fry bread from the oil and drain on a paper towel-lined plate. Repeat for remaining pieces. Serve warm with sweet or savory toppings of choice.
Notes
- Fry bread can be enjoyed sweet with cinnamon sugar or honey, or savory with taco fillings or other toppings.
- Resting the dough is key for soft, fluffy fry bread.
- Avoid over-kneading to keep the bread tender and light.
