Traditional Indian Fry Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
