Traditional Indian Fry Bread Recipe

Introduction

Traditional Indian Fry Bread is a simple yet delicious treat with a crispy exterior and soft, tender inside. Perfect for sweet or savory toppings, this versatile bread brings a taste of Native American 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 all-purpose flour, baking powder, and salt. Gradually add the milk and stir until the dough begins to come together and form a ball.
2. Step 2: Transfer the dough to a lightly floured surface and knead gently, taking care not to overwork it. 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 chilled dough into four equal parts. On a floured surface, pat or 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 to help it fry evenly and stay flat.
5. Step 5: Carefully place each dough disc into the hot oil. Fry the bottom side until golden brown, about 1-2 minutes, then flip and fry the other side until golden brown as well. Total frying time is around 3 minutes.
6. Step 6: Remove the fry bread from the oil and drain on paper towels to absorb excess oil. Serve warm with your favorite toppings or use as a base for Navajo Tacos with beans, meat, vegetables, and sauces.

Tips & Variations

• Use warm milk for a slightly softer dough and better rise.
• Try adding a pinch of sugar or garlic powder to the dough for extra flavor.
• Top with honey, powdered sugar, or jam for a sweet option, or try savory toppings like taco meat, cheese, and salsa.

Storage

Store leftover fry bread in an airtight container at room temperature for up to 2 days. To reheat, warm in a toaster oven or skillet to help maintain crispness. Avoid microwaving as it can make the bread soggy.

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 and refrigerate it for up to 24 hours before frying. Just bring it back 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 oil, canola oil, or peanut oil to get a crispy and evenly cooked fry bread.

Traditional Indian Fry Bread Recipe

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★★★★★

4.7 from 60 reviews

• Author: Hugo
• Total Time: 42 minutes
• Yield: 4 fry breads 1x

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Description

This traditional Indian Fry Bread recipe features a simple dough made from all-purpose flour, baking powder, salt, and milk, deep-fried to golden perfection. Crisp on the outside and soft on the inside, this fry bread can be enjoyed plain or topped with sweet or savory ingredients, making it a versatile dish perfect for snacks, meals, or Navajo Tacos.

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Ingredients

Scale 1x2x3x

Dough Ingredients

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

For Frying

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

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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 onto a lightly floured surface and knead gently, taking care not to overwork the dough. 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 until it is at least one inch deep. Heat the oil to 350°F (175°C), which is the ideal temperature for frying the dough evenly and achieving a crispy crust.
3. Shape the Dough: Divide the rested dough into four equal portions. On a floured surface, roll or pat each piece into a disc roughly the size of a baseball and about a quarter-inch thick. Poke a hole in the center of each disc with a finger or knife to help them fry flat and cook evenly.
4. Fry the Bread: Carefully place each dough disc into the hot oil. Fry until the bottom turns golden brown, about 1 to 2 minutes, then flip and fry the other side until it is also golden brown. The total frying time per piece should be approximately 3 minutes, but keep an eye on the oil temperature and dough thickness for best results.
5. Drain and Serve: Remove the fry bread from the oil using a slotted spoon and set on paper towels to drain excess oil. Serve warm, and enjoy plain or topped with sweet or savory toppings. Fry bread is commonly used as a base for Navajo Tacos, adding beans, meat, vegetables, and sauces for a hearty meal.

Notes

• Be careful not to over-knead the dough to prevent tough fry bread.
• Ensure oil temperature stays steady at 350°F for even frying.
• Use a slotted spoon to safely remove the fry bread from hot oil.
• Fry bread is best served fresh and warm, but can be reheated briefly in an oven.
• Try toppings like honey, powdered sugar, taco fillings, or savory beans for versatility.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Snack
• Method: Frying
• Cuisine: Native American

Keywords: Indian Fry Bread, Native American Fry Bread, Traditional Fry Bread, Navajo Tacos Base, Fried Dough Recipe