Why You’ll Love This Recipe
Traditional Indian Fry Bread is a crispy, soft, and versatile dish that can be enjoyed in many different ways. Whether served sweet with honey and powdered sugar or savory with taco fillings, this fry bread brings a delightful crunch on the outside and a pillowy texture on the inside. It’s quick to make, uses basic pantry ingredients, and can be adapted for various diets. It’s also a great way to connect with Native American culinary traditions and enjoy a delicious snack or meal.
Ingredients
For the Dough:
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2 cups all-purpose flour (plus extra for dusting)
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1 tbsp baking powder
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½ tsp salt
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1 cup warm water (adjust as needed)
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2-3 tbsp vegetable oil (or melted shortening)
For Frying:
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Vegetable oil or shortening (for deep frying, about 2–3 cups)
Optional Toppings:
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Honey and powdered sugar (for sweet fry bread)
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Taco fillings (ground beef, lettuce, cheese, salsa, etc.)
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Stewed beans or chili (for a savory dish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Make the Dough
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In a large mixing bowl, whisk together the flour, baking powder, and salt.
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Add vegetable oil (or melted shortening) and mix until the texture resembles coarse crumbs.
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Gradually add warm water, one tablespoon at a time, mixing until a soft dough forms. The dough should be smooth and pliable but not sticky. Adjust with more flour or water as needed.
Step 2: Rest the Dough
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Knead the dough gently on a floured surface for 2–3 minutes until smooth.
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Divide the dough into 8–10 equal-sized balls. Cover them with a clean kitchen towel and let them rest for 10–15 minutes.
Step 3: Roll Out the Dough
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On a lightly floured surface, roll each dough ball into a circle or oval about ¼-inch thick. Avoid rolling them too thin as they will puff up when frying.
Step 4: Fry the Bread
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Heat about 1–2 inches of oil in a deep skillet or pot over medium-high heat to 350°F–375°F (175°C–190°C). If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and floats to the top, the oil is ready.
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Carefully place one piece of dough into the hot oil. It will puff up immediately.
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Fry for 1–2 minutes per side until golden brown and crispy. Flip carefully using tongs.
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Remove the fry bread from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining dough.
Step 5: Serve and Enjoy
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Serve the fry bread warm with your choice of toppings.
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Sweet Option: Drizzle with honey and sprinkle with powdered sugar or cinnamon sugar.
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Savory Option: Top with taco fillings like seasoned ground beef, shredded lettuce, diced tomatoes, cheese, and salsa for “Indian Tacos.”
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Simple Option: Enjoy plain with butter or jam.
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Servings and Timing
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Servings: 8–10 pieces
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Prep time: 15 minutes
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Cook time: 10 minutes
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Total time: 30 minutes
Variations
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Whole Wheat Version: Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor.
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Herb-Infused Oil: Add garlic powder or dried herbs to the frying oil for extra flavor.
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Gluten-Free Option: Use a gluten-free flour blend and adjust the water as needed to achieve the right dough consistency.
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Vegan Version: Use plant-based oil or shortening and ensure toppings are vegan-friendly.
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Baked Fry Bread: For a healthier option, bake the dough at 425°F (220°C) for 8–10 minutes per side until puffed and golden.
Storage/Reheating
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Storage: Fry bread is best enjoyed fresh. If storing leftovers, wrap tightly in foil and reheat in the oven or toaster oven to restore crispiness.
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Reheating: Reheat fry bread in a toaster oven or regular oven at 350°F (175°C) for a few minutes to bring back its crispy texture.
FAQs
Can I make fry bread ahead of time?
Fry bread is best made fresh, but you can prepare the dough ahead of time and refrigerate it for a few hours before frying.
Can I use a different type of flour?
Yes, you can use whole wheat flour or gluten-free flour for a different flavor and texture.
How do I know when the oil is hot enough for frying?
The oil should be between 350°F–375°F (175°C–190°C). If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and floats to the top, the oil is ready.
Can I bake fry bread instead of frying it?
Yes, for a healthier option, you can bake the dough at 425°F (220°C) for 8–10 minutes on each side until golden and puffed.
What are some good toppings for fry bread?
Sweet toppings like honey, cinnamon sugar, and powdered sugar are great, as are savory options like taco fillings, chili, or stewed beans.
Conclusion
Traditional Indian Fry Bread is a simple yet delicious treat with endless topping possibilities. Whether served as a sweet snack or a savory meal base, it’s a versatile dish that will bring joy to any table. Perfect for family gatherings or as a fun cooking project, this fry bread is sure to become a beloved recipe.
Traditional Indian Fry Bread
Traditional Indian Fry Bread is a crispy, soft, and versatile dish that’s perfect for both sweet and savory toppings. With a golden, crunchy exterior and a pillowy interior, this fry bread can be enjoyed with honey and powdered sugar or as a base for savory taco fillings. Easy to make with basic pantry ingredients, it’s a great way to connect with Native American culinary traditions while enjoying a delicious snack or meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8–10 pieces
- Category: Snack, Side Dish, Comfort Food, Traditional Recipe
- Method: Frying
- Cuisine: Native American, American, Comfort Food
- Diet: Vegetarian
Ingredients
For the Dough:
2 cups all-purpose flour (plus extra for dusting)
1 tbsp baking powder
½ tsp salt
1 cup warm water (adjust as needed)
2–3 tbsp vegetable oil (or melted shortening)
For Frying:
Vegetable oil or shortening (for deep frying, about 2–3 cups)
Optional Toppings:
Honey and powdered sugar (for sweet fry bread)
Taco fillings (ground beef, lettuce, cheese, salsa, etc.)
Stewed beans or chili (for a savory dish)
Instructions
-
Make the Dough:
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add vegetable oil (or melted shortening) and mix until the texture resembles coarse crumbs.
Gradually add warm water, one tablespoon at a time, mixing until a soft dough forms. The dough should be smooth and pliable but not sticky. Adjust with more flour or water as needed. -
Rest the Dough:
Knead the dough gently on a floured surface for 2–3 minutes until smooth.
Divide the dough into 8–10 equal-sized balls. Cover them with a clean kitchen towel and let them rest for 10–15 minutes. -
Roll Out the Dough:
On a lightly floured surface, roll each dough ball into a circle or oval about ¼-inch thick. Avoid rolling them too thin as they will puff up when frying. -
Fry the Bread:
Heat about 1–2 inches of oil in a deep skillet or pot over medium-high heat to 350°F–375°F (175°C–190°C). If you don’t have a thermometer, drop a small piece of dough into the oil—if it sizzles and floats to the top, the oil is ready.
Carefully place one piece of dough into the hot oil. It will puff up immediately.
Fry for 1–2 minutes per side until golden brown and crispy. Flip carefully using tongs.
Remove the fry bread from the oil and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining dough. -
Serve and Enjoy:
Serve the fry bread warm with your choice of toppings.-
Sweet Option: Drizzle with honey and sprinkle with powdered sugar or cinnamon sugar.
-
Savory Option: Top with taco fillings like seasoned ground beef, shredded lettuce, diced tomatoes, cheese, and salsa for “Indian Tacos.”
-
Simple Option: Enjoy plain with butter or jam.
-
Notes
Whole Wheat Version: Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor.
Herb-Infused Oil: Add garlic powder or dried herbs to the frying oil for extra flavor.
Gluten-Free Option: Use a gluten-free flour blend and adjust the water as needed to achieve the right dough consistency.
Vegan Version: Use plant-based oil or shortening and ensure toppings are vegan-friendly.
Baked Fry Bread: For a healthier option, bake the dough at 425°F (220°C) for 8–10 minutes per side until puffed and golden.
