Traditional Indian Fry Bread Recipe

Introduction

Traditional Indian fry bread is a delicious and versatile treat with a crisp golden crust and soft, fluffy interior. Perfect as a snack or a base for savory Navajo Tacos, this quick fry bread is simple to make and incredibly satisfying.

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 while stirring until the dough starts to come together into a ball.
2. Step 2: Transfer the dough to a lightly floured surface and gently knead it without overworking. Place the dough back in the bowl, cover, and refrigerate for 30 minutes to rest.
3. Step 3: Heat vegetable oil in a deep frying pan or kettle to 350°F (175°C), making sure the oil is at least one inch deep.
4. Step 4: Divide the chilled dough into four equal parts. On a floured surface, pat and roll each piece into a disc about the size of a baseball and ¼ inch thick. Poke a hole in the center to help it fry evenly.
5. Step 5: Carefully place each dough disc into the hot oil. Fry for 1-2 minutes on one side until golden brown, then flip and fry the other side until golden. Total frying time is about 3 minutes.
6. Step 6: Remove the fry bread from the oil and drain on paper towels. Serve warm with your favorite toppings or use as a base for Navajo Tacos.

Tips & Variations

• Use warm milk to help activate the baking powder for a lighter texture.
• Poke a hole in the center of each bread to avoid puffing and keep them flat for easier topping.
• Try topping fry bread with honey and powdered sugar for a sweet treat or with beans and cheese for savory Navajo Tacos.

Storage

Store fry bread in an airtight container at room temperature for up to 2 days. Reheat in a warm oven or toaster oven to restore crispness. Fry bread is best enjoyed fresh but can also be frozen for longer storage; thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour is best for this recipe to achieve the right texture, but you can experiment with whole wheat flour for a nuttier flavor, though the bread may be denser.

What oil is best for frying fry bread?

Vegetable oil is ideal because of its neutral flavor and high smoke point, but you can also use canola or peanut oil for frying.

Traditional Indian Fry Bread Recipe

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Traditional Indian Fry Bread is a simple yet delicious homemade fried bread commonly used in Native American cuisine. This recipe features a tender dough fried to golden perfection, perfect for savory or sweet toppings or as a base for Navajo Tacos.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: 4 pieces of fry bread 1x
• Category: Bread
• Method: Frying
• Cuisine: Native American

Ingredients

Scale 1x2x3x

Fry Bread Dough

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

For Frying

• Vegetable oil, enough to maintain at least 1 inch depth in the pan

Instructions

1. Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly add the milk while stirring until the mixture forms a loose dough ball. Transfer to a lightly floured surface and knead gently just until smooth. Avoid overworking the dough to keep it tender. Place the dough back into the bowl, cover, and chill in the refrigerator for 30 minutes to rest.
2. Heat the Oil: Pour vegetable oil into a deep frying pan or kettle, making sure it is at least one inch deep. Heat the oil over medium heat until it reaches 350°F (175°C), the optimal temperature for frying the bread evenly without absorbing excess oil.
3. Shape the Dough: Remove the dough from the refrigerator and divide it into four equal portions. On a floured surface, gently pat and roll each piece into a flat disc about the size of a baseball and approximately 1/4 inch thick. Poke a hole in the center using your finger or a knife to prevent puffing and ensure even cooking.
4. Fry the Bread: Carefully place each dough disc into the hot oil. Fry until the bottom side turns golden brown, about 1 to 2 minutes. Flip and fry the other side until equally golden, totaling about 3 minutes per piece depending on thickness and oil temperature.
5. Drain and Serve: Use a slotted spoon or tongs to remove the fry bread from the oil. Drain on paper towels to absorb excess oil. Serve warm topped with sweet spreads, savory toppings, or as a base for Navajo Tacos with beans, meat, vegetables, and sauces.

Notes

• Ensure oil temperature is steady at 350°F to prevent greasy or undercooked fry bread.
• Do not over-knead the dough; it should be just combined and soft for a tender finish.
• Use fresh vegetable oil for frying for better flavor and texture.
• Fry bread is best served immediately while warm and crispy.
• The center hole in the dough disc prevents excessive puffing and helps the bread cook evenly.

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