Traditional Indian Fry Bread Recipe

Introduction

Traditional Indian Fry Bread is a delicious and versatile treat with a crisp, golden exterior and a soft, fluffy interior. Perfect for enjoying plain or as a base for savory toppings, this recipe brings a taste of Native American culinary heritage right to your kitchen.

Ingredients

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup plus 2 tablespoons milk
• Vegetable oil for frying (enough for at least 1 inch depth in pan)

Instructions

1. Step 1: In a medium bowl, combine the flour, baking powder, and salt. Gradually add the milk, stirring until the dough begins to form a ball. Transfer to a lightly floured surface and knead gently without overworking.
2. Step 2: Return the dough to the bowl, cover it, and chill in the refrigerator for 30 minutes to rest.
3. Step 3: Heat vegetable oil in a deep frying pan or kettle to 350°F (175°C), ensuring the oil is at least one inch deep for proper frying.
4. Step 4: Divide the dough into four equal parts. On a floured surface, shape each piece into a disc about the size of a baseball and ¼ inch thick. Poke a hole in the center of each disc to help the bread fry evenly.
5. Step 5: Carefully fry each disc in the hot oil until the bottom turns golden brown, about 1-2 minutes. Flip and fry the other side until golden brown, approximately 3 minutes total.
6. Step 6: Remove fry bread from the oil and drain on paper towels to absorb excess oil. Serve warm with sweet or savory toppings, or use as a base for Navajo Tacos with beans, meat, and vegetables.

Tips & Variations

• For a richer flavor, substitute some of the milk with buttermilk.
• Add a pinch of sugar to the dough if you prefer a slightly sweet fry bread.
• Try topping with honey, powdered sugar, or cinnamon for a sweet treat.
• Use fry bread as a base for savory Navajo Tacos by adding beans, seasoned meat, lettuce, tomatoes, and cheese.

Storage

Store leftover fry bread in an airtight container at room temperature for up to 2 days. To reheat, warm in a skillet over medium heat or in a preheated oven until crisp. Avoid microwaving as it can make the bread chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Keep it covered and refrigerated. Let it come to room temperature before shaping and frying.

What oil is best for frying fry bread?

Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. This helps achieve a crispy, golden crust without imparting strong flavors.

Traditional Indian Fry Bread Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

This Traditional Indian Fry Bread recipe features a simple dough made from all-purpose flour, baking powder, salt, and milk, fried to golden perfection in vegetable oil. Crispy on the outside and soft inside, this versatile bread is perfect for enjoying plain, with toppings, or as a base for savory Navajo Tacos.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes
• Yield: 4 fry breads 1x
• Category: Bread
• Method: Frying
• Cuisine: Native American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup plus 2 tablespoons milk

Frying

• Vegetable oil for frying (enough for at least 1 inch depth in pan)

Instructions

1. Prepare the Dough: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the milk while stirring until the dough begins to come together into a ball. Transfer the dough to a lightly floured surface and knead gently, being careful not to overwork it. Return the dough to the bowl, cover it, and refrigerate for 30 minutes to allow it to rest.
2. Heat the Oil: Pour vegetable oil into a deep frying pan or kettle to a depth of at least one inch. Heat the oil to 350°F (175°C), ensuring it is hot enough for frying the dough discs evenly.
3. Shape the Dough: Divide the chilled dough into four equal parts. On a lightly floured surface, roll each piece into a disc about the size of a baseball and roughly 1/4 inch thick. Poke a hole in the center of each disc with your finger or a knife to help the bread fry evenly and maintain a flat shape.
4. Fry the Bread: Carefully place each dough disc into the hot oil. Fry the bread until the bottom is golden brown, about 1-2 minutes, then flip and fry the other side until golden brown as well. The total frying time should be approximately 3 minutes, depending on oil temperature and dough thickness.
5. Drain and Serve: Using tongs or a slotted spoon, remove the fry bread from the oil and place it on a plate lined with paper towels to drain excess oil. Serve warm alone or topped with sweet or savory toppings, or use as a base for Navajo Tacos with beans, meat, vegetables, and sauces.

Notes

• Ensure the oil temperature is maintained at 350°F for optimal frying results.
• Do not over-knead the dough to keep the bread tender.
• Poking a hole in the center of the dough helps to keep the bread flat and evenly cooked.
• Fry bread is best served fresh and warm.
• Adjust oil quantity and temperature as needed to fry bread evenly without absorbing too much oil.

Keywords: Indian fry bread, traditional fry bread, Native American bread, deep-fried bread, Navajo fry bread