Indian fry bread, a delightful flat dough that’s fried until it puffs into little pillows of joy, is a marvel made with the simplest of ingredients.
Alone or adorned with toppings like butter and honey, jam, or a sprinkle of cinnamon sugar, this authentic fry bread recipe is nothing short of a dream come true for anyone with a penchant for carb-laden delights.
A Recipe That’s a Dream Realized
I love bread so much, and I think fried bread is even better than freshly baked bread. And what enhances it even further? A generous spread of butter topped with a lavish drizzle of honey.
When I moved to Utah, I tried Native American Fry Bread at fairs and the “Pow Wow.” I loved it instantly and deeply. Given my love affair with bread, I strive for moderation, lest I start resembling the Goodyear Blimp!
Despite initial assumptions that fry bread would be challenging to master, I discovered it’s quite straightforward. I have tested the recipe many times to make it easy and delicious for you to enjoy.
How to Craft Indian fry bread
- Start with the Basics: Combine 1 cup all-purpose flour, 1½ teaspoons baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk these dry ingredients together.
- Add Milk for Moisture: Introduce 1/2 cup plus 2 tablespoons of milk to the mix. The recipe said 1/2 cup, but a little more makes the dough perfect – not too dry, but easy to shape.
- Knead Gently: On a floured surface, knead the dough lightly a few times, just enough to make it workable. Then, let it rest in the fridge for 30 minutes to reduce stickiness, though this step is optional.
Frying to Perfection
- Prepare for Frying: Cut the chilled dough into four sections, rolling each into a ball. Flatten these balls into 1/4 inch thick discs, poking a hole in the center of each to ensure they fry up flat.
- Fry with Care: Heat 1 inch of vegetable oil or melted shortening to 350° in a skillet or deep pot. Gently lay the dough discs into the oil, frying until golden brown on each side, about 3-4 minutes in total.
- Serve Warm: Once fried, remove the bread with tongs, letting it drain on paper towels. Now, you can enjoy it in any way you like, from honey butter to jam or simply sprinkled with powdered sugar.
Remember, the joy of fry bread isn’t just in the eating but in the making. So, take these tips to heart and watch your kitchen turn into the happiest little fry bread factory.
What toppings for Indian fry bread:
- Savory: Transform this bread into mouthwatering tacos by adding taco-seasoned ground beef. Don’t hesitate to pile on your preferred toppings like lettuce and sour cream for a fulfilling meal.
- Sweet: Elevate the sweetness with a sprinkle of powdered sugar, a drizzle of honey, or a dusting of cinnamon sugar. A hint of chocolate syrup can also be a delightful addition, especially for the kids.
- Navajo Tacos: Use the bread to assemble scrumptious Navajo tacos. Opt for seasoned ground beef, shredded chicken, beef, or pork as your base.
- Toppings Galore: Complete your tacos with a generous topping of beans, lettuce, tomatoes, onions, cheese, guacamole, or salsa. The sky’s the limit when it comes to customization.
More serving ideas:
- Slice the bread into wedges and serve with salsa or your favorite dip.
- This bread makes a great snack. It is so easy that you can make this any day
Frequently Asked Questions:
Can I make Indian fry bread ahead of time?
Yes, prepare the dough a day ahead and store it covered in the fridge; roll, cut, and fry as usual the next day. If needed, reheat fried bread wrapped in foil at 350 degrees for 10 minutes.
How to store?
Refrigerate in an airtight container for 2-3 days.
How to freeze Indian fry bread?
Pat dry, wrap individually in plastic, and freeze in an airtight container for up to 3-4 months. Reheat at 350 degrees, wrapped in foil, for about 15 minutes.
What oil is best?
Peanut, vegetable, or canola oil are ideal for frying because of their neutral flavors and high smoke points.
Is Indian fry bread the same as fried dough?
Yes, they are essentially the same, though names may vary.
Why is my Indian fry bread tough?
Over-kneading the dough can lead to toughness.
Is Indian fry bread the same as funnel cake?
No, fry bread is chewy and bubbly, while funnel cake is more about its layered texture.
Are elephant ears the same as fry bread?
They are both remarkably similar and consist of fried dough. The main difference is toppings.
This recipe, dear friends, is a game-changer. The exterior crunches satisfyingly under the tooth, while the inside remains tender and moist.
It can be used for sweet or savory dishes, like Navajo Tacos or desserts. It is a flexible ingredient that can be transformed. Here’s to crafting your own fry bread story—just don’t forget, I called dibs on the Goodyear sponsorship!
Don’t miss this moist, easy to make cake is filled with delicious blueberry and lemon buttercream. It’s one of my most popular cakes
Recipe Tips
- Easy Does It with Kneading: When mixing up that dough, a gentle touch is your best friend. Over-kneading fry bread can make it tough instead of soft and delicious. This can turn it into a chewy mess rather than a tasty treat.
- Thickness Matters: Tailor the thickness of your bread based on its final use. Thinner disks are perfect for tacos, while a bit of heft works wonders for a heartier snack.
- Warmth is Key: Keeping fry bread warm without sacrificing its heavenly texture can be a juggling act. A low oven and a baking sheet become your secret weapon, especially when feeding a hungry crowd.
- Temperature Precision: Like a culinary Goldilocks, finding that “just right” oil temperature of 350 degrees is crucial. If the temperature is not right, the bread won’t turn out well. It could be oily if too cool or burnt on the outside and doughy inside if too hot.
Indian fry bread Recipe
Ingredients
- 2 cups Flour
- ½ tsp Salt
- ½ tsp Baking Powder
- 1 cup warm water
- Oil for Frying
Instructions
- In a medium size mixing bowl, combine the flour, salt, and baking soda.
- Slowly stir in the warm water until a dough forms. Gradually add in the water until the dough is formed (you may not need all the water).
- Let the dough sit for 5 minutes.
- Then, roll the dough out slightly and cut it into 6 pieces.
- Roll out each piece into approximately 7-inch-wide circles that are 1/4-⅛ inch thick.
- Heat 3 inches of oil in a deep pot until it reaches approximately 350-375 degrees Fahrenheit.
- Fry the dough circles in the oil until golden brown and poofed up slightly (2-3 minutes). Avoid overcrowding the pan when frying.
- Flip the dough and cook the other side until golden brown as well (2-3 minutes).
- Set the fried dough on a plate lined with paper towels.
- Continue this process until all the dough is fried. Then it’s ready to serve and enjoy!
